Almond Poppyseed Scones

My recipes are grain free, refined sugar free and most are dairy free. This is another one of my old recipes that I just revamped to make grain free. Cassava flour soaks up a lot more liquid than it’s wheat flour counterpart. I can find Cassava flour, monk fruit sugar, and canned coconut milk at my local grocery store. This recipe can be dairy-free or not. If you don’t want it dairy free just substitute heavy whipping cream for the coconut milk. This can be made for breakfast or as a dessert. If you are having company and want to make more of a brunch I suggest making Ham and Bacon Quiche GF#, these scones, a bowl of fresh fruit and some homemade coconut milk yogurt. Perfect brunch for Father’s day, Mother’s Day, or even Christmas morning. These scones can be made with a glaze or without. I made them without the glaze this time. The glaze recipe will be at the bottom.

I have included the Nutritional facts at the very bottom it does not include the glaze.

2 cups cassava flour

1/2 cup monk fruit sugar

2 teaspoons baking powder

1/8 teaspoon cream of tartar

1/4 teaspoon salt

1 tablespoon poppy seeds

1/3 cup coconut oil or butter

1 beaten egg

1 1/2 cup canned coconut milk or heavy whipping cream

1 1/2 teaspoon almond flavoring

 

Preheat oven to 375. Oil a baking sheet or use a baking stone. Combine cassava flour, monk fruit sugar, baking soda, cream of tartar, salt, and poppy seeds. Use a fork or spoon and stir all the ingredients until well combined. Next using a pastry blender blend the coconut oil into the flour mixture until it resembles coarse crumbs. In another bowl combine the beaten egg with the coconut milk and extract. Final step is to combine the cream mixture with the flour mixture. Transfer the dough to your counter. Knead the dough until the dough is combined. Using your hands form into a round disk. Place the whole disk onto your baking sheet or baking stone. Using a knife cut the scones into triangles. How many and how big depends on your families likes. I made 11 scones. Some were big and some were small.

If you want them glazed then this is the point you would glaze them.

Glaze

1 beaten egg

1 tablespoon canned coconut milk or heavy cream

1  tablespoons coconut sugar

2-4 tablespoons sliced almonds

Using a fork whip together the egg and canned coconut milk or heavy cream. Once combined use a pastry brush to brush the tops of your scones. Sprinkle each scone with coconut sugar and sliced almonds. Continue by putting the stone in the oven.

Place your baking stone into the preheated oven and bake 15 – 22 minutes. They should lightly brown. Once baked remove from oven and allow to cool and eat.

 

 

Nutrition Facts
Servings 12.0
Amount Per Serving
calories 197
% Daily Value *
Total Fat 13 g 19 %
Saturated Fat 11 g 54 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 16 mg 5 %
Sodium 73 mg 3 %
Potassium 11 mg 0 %
Total Carbohydrate 21 g 7 %
Dietary Fiber 2 g 6 %
Sugars 1 g
Protein 1 g 1 %
Vitamin A 0 %
Vitamin C 3 %
Calcium 1 %
Iron 11 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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