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Paleo Tea Scones

I love scones. All scones, mini scones, scones in a box, made from scratch, found in a bakery, or even at a convenience store. Yet, there isn't anything like a freshly made batch of scones. That rich buttermilk scone that only a person like Ina Garten would make. You know the kind, It's moist, fragrant, and so gosh darn delicious that you are just reaching for the jam to slather it on! 

You know I tend to go overboard with my sweets. It's like I get a memo from the universe right before I have sweets and it tells me, "it's your last chance girl- just eat them all", and I do. Each and every time I get that memo. Each and every time I eat up ALL my sweets in a matter of minutes. I totally have a problem, I know. Hence, why my house has no sweets (unless of course my boyfriend comes home with some goodies.

I had to find a solution for my gluttonous behavior. I had to really focus on making a healthy version of the scone. I finally found a way. It is a Paleo Scone. Have you ever had paleo scones? They are perfect for those of us who like to enjoy traditional scone textures (soft and cake-like on the inside, crisp, like a fresh baked bread on the outside), but with a fraction of the carbs.

Also, did I mention they are Paleo and Gluten Free? 

I was always opposed to paleo sweets until I started to play around with the consistency of the different flours. I could never find a "true blend" of alternative flours and I was skeptical of having a product that would go to waste. I recently used Gluten Free Flour from Bob Mill that I really have enjoyed.

This was my 1st test on the alternative flours and I have to say, I am not that skeptical anymore.  I call these my 'tea scones" because they are made in a cupcake muffin tin (can use the mini one too if you want to make a double batch. I think you will enjoy this version, especially if you love scones like I do. 

INGREDIENTS (makes about 16 scones)

  • 1 C Gluten Free Flour (I use Bob Mill) 
  •  1 1/2 C Oat Flour (I used Steel Cut Oats, and blitz them in my coffee grinder for powder)
  •  1 C Coconut Flour (I use Shredded Coconut- it dust like)
  •  2 ts.  Baking Powder 
  •  1 ts. Baking Soda
  •  1/2 tsp Salt ( I used Kosher salt in all my recipes)
  •  2 tsp Poppy Seeds
  • 1 /2 Sticks of Unsalted Butter (cubed and cold)
  • 1 1/2 C Buttermilk 

PREPARATION INSTRUCTIONS

Preheat the oven to 350.

  1. Mix all the dry ingredients together (all the way to poppy seeds).
  2. Add the butter cubes and mix with fingers until you get dry coarse crumbs.
  3. Add the buttermilk and incorporate slowly so you don't over mix! Dough will be wet and sticky. 
  4. Using an ice cream scoop, drop dough into a cupcake pan until all are filled.
  5. Bake for 30 mins or until set. (my oven runs hot, so I set a timer at the 20 min mark and check them to see if they are done). 
  6. Let them slightly cool before you eat. Serve with Jam, Butter, or just pack them and take with you and enjoy alone. (Freeze any leftovers. They will keep for one month! Perfect for when you have a "craving" again).

Note: this version was not made with dairy alternatives but if you found some great alternatives to a dairy free version, I would love your feedback. I mentioned that I'm a novice when it comes to baking- I don't have the patience for it- so these "quick breads" (not needing the yeast to rise or have yeast added to the recipe) are more my speed. 

Don't do what I did and just bogart them all to yourselves. That wasn't a very nice thing to do. Because even if they are gluten free and paleo friendly- I probably shouldn't have eaten all 16 all by myself. Feel free to share them with others and create a variation. Let me know how you varied them. I'd love a photo and a comment.

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I will be back next week, with another blog post and another recipe. 

Until then, take care!

Martha

 

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