One of my favourite things my Mum makes are scones. Well…they used to be before I stopped eating gluten and dairy. She recently mentioned that she was going to make a batch, and I immediately had a massive craving for that crumbly, buttery texture, filled with juicy raisins. I had to have one! So I made a small experimental batch (really small – I only made 4! Okay, 4.5 probably, if you include the taste-testing that went on before I put them in the oven…). THEY. WERE. PERFECT. Admittedly, I haven’t had a ‘real’ scone for years, but to me these tasted exactly like my Mum’s. They were better than any gluten/dairy-free scones I’ve had at hotel afternoon teas. I only regret not making a larger batch 😦
I used: 1 tbsp coconut flour, 6 tbsp almond flour, 2 tbsp arrowroot flour (with slightly more for dusting), 1 egg, 2 tbsp coconut milk, 1 tsp each coconut oil and apple cider vinegar (or you could substitute lemon juice), a pinch of salt and a pinch each of baking powder and baking soda. Add raisins to your liking!
I baked them at 350 F for about 25 minutes. They were really yummy warm or cold, and (of course) with sugar-free strawberry jam!
One final tip might be to add a little more coconut flour to make the mixture more crumbly/structured (I didn’t have enough left to add more). This might help them to bake thicker, rather than slightly flat as mine were. To be honest, I didn’t really care – they satisfied my cravings taste-wise as they were!