For those mornings when you decide you want to take the day slow (or at least start it off that way) with a cup of coffee or tea, relaxation, and something delicious…we have Berry Scones.
I honestly feel like I am in denial about summer coming to an end. With the true kickoff of my program to become a Registered Dietitian taking place this summer, there hasn’t been much time to soak up the sun, hike new trails, or just enjoy the summer season like many summers of the past.
The past few mornings, I have attempted to take a few quiet moments to myself before hitting the computer, opening up the e-mail, lacing up my running shoes, or even looking at my to-do list.
I’ve been taking the time to reflect on where I am in my life and think about how I can best prepare as we move into this new season.
In the midst of all this hustle and bustle of my RD program and everything else going on in life I am really trying to do things that are important to me and that make me feel more “normal.” Things like baking something that smells and tastes delicious to share with Brian in the morning.
While I’m not strictly gluten-free, I’d say that right now I follow a gluten-free diet about 99% of the time because it really helps to alleviate symptoms with my digestive issues.
I’ve done a lot of experimenting with alternative flours and had a lot of fun creating this gluten and grain free scone recipe that also happens to be low FODMAP.
This recipe uses a combination of coconut flour and arrowroot starch to create the dense, yet tender scone-like texture. Sweetened with a touch of coconut sugar, these berry scones pair perfectly with my morning cup of cold-brew.
The berries in these scones could easily be subbed with any of your favorite mix-ins. You could try other fruit, some nuts, adding a touch of cinnamon, or you could make the scones a touch more indulgent by adding chocolate
- ½ cup coconut flour
- ½ cup arrowroot flour
- ¼ tsp baking soda
- ¼ tsp salt
- ½ tsp cream of tartar
- 3 Tbsp coconut sugar
- 2 Tbsp coconut oil
- ¼ cup Almond Breeze Almondmilk Coconutmilk Vanilla Unsweetened
- 3 eggs
- 1 tsp vanilla extract
- ½ cup blueberries and raspberries (or your favorite fruit!)
- Preheat the oven to 350 degrees.
- Mix together the dry ingredients (coconut flour, arrowroot flour, baking soda, salt, cream of tartar). Stir in the sugar.
- Lightly work in coconut oil using fingertips until the mixture resembles fine breadcrumbs.
- Add egg, vanilla and Almondmilk Coconutmilk Vanilla Unsweetened to moisten.
- Mix well until you have a soft, doughy texture.
- Gently fold in the berries.
- Shape ¼ cup of dough for each scone into a small triangle and place on a baking sheet lined with parchment paper or a silicone baking mat.
- Bake in preheated oven at 350 for 15-20 minutes or until firm and slightly browned.
Question of the Day:
- Are you in shock that summer is over or are you ready for fall?
This post is sponsored by Almond Breeze Almondmilk.