Gluten-free Mixed Berry Scones Recipe

Name: Gluten-free Mixed Berry Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Sorghurm Flour; 1/4 cups Almond Meal; 1/4 cups Tapioca Starch; 1 teaspoon Baking Powder; 1/2 teaspoons Ground Cinnamon; 1/2 teaspoons Lemon Zest; 1/4 teaspoons Ground Psyllium Husks; ⅛ teaspoons Fine Sea Salt; 4 Tablespoons Coconut Oil, Divided (3 Tablespoons Left In Solid Form, 1 Tablespoon Melted And Reserved For Brushing); 3/4 cups Erewhon's Crispy Brown Rice With Mixed Berries Cereal; 1/4 cups Unsweetened Coconut Milk; 3 Tablespoons Unsweetened Applesauce; 1 Tablespoon Brown Rice Syrup; 2 Tablespoons Coconut Palm Sugar (reserved For Sprinkling)

Servings: persons

1/2 cups Sorghurm Flour
1/4 cups Almond Meal
1/4 cups Tapioca Starch
1 teaspoon Baking Powder
1/2 teaspoons Ground Cinnamon
1/2 teaspoons Lemon Zest
1/4 teaspoons Ground Psyllium Husks
⅛ teaspoons Fine Sea Salt
4 Tablespoons Coconut Oil, Divided (3 Tablespoons Left In Solid Form, 1 Tablespoon Melted And Reserved For Brushing)
3/4 cups Erewhon's Crispy Brown Rice With Mixed Berries Cereal
1/4 cups Unsweetened Coconut Milk
3 Tablespoons Unsweetened Applesauce
1 Tablespoon Brown Rice Syrup
2 Tablespoons Coconut Palm Sugar (reserved For Sprinkling)

1
Preheat the oven the 375 degrees F. Line a baking sheet with parchment paper and set aside.
2
In a food processor fit with the metal S blade, combine the dry ingredients and pulse until well combined.
3
Add the solid coconut oil and pulse until you have a sandy texture, about 5 or 6 pulses.
4
Transfer the mixture to a large bowl and add the cereal.
5
Stir until the ingredients are combined and make a well in the center.
6
In a separate bowl, whisk the wet ingredients (coconut milk, applesauce, brown rice syrup) together.
7
Pour the wet ingredients into the well in the dry ingredients and mix with a wooden spoon until you have a thick dough.
8
Form the dough into a log and place it on the baking sheet.
9
Cut the log in half and then each half into triangles.
10
Brush each scone with the remaining melted coconut oil and sprinkle with the palm sugar.
11
Bake in the center of the warm oven for 15 minutes, or until the scones have browned.
12
Let cool on the baking sheet for a few minutes, then transfer to a wire rack.
13
Serve slightly warm with cup of tea and your favorite no sugar-added fruit spread.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cups Sorghurm Flour, 1/4 cups Almond Meal, 1/4 cups Tapioca Starch, 1 teaspoon Baking Powder, and more.

Yes, Gluten-free Mixed Berry Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-free Mixed Berry Scones

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