Gluten-Free Strawberry-Walnut Scones
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These delicious gluten-free Strawberry-Walnut Scones are made with MELT Organic and coconut flour. They are the perfect breakfast or brunch treat with English breakfast tea – crispy on the edges, soft and flavorful inside with just a touch of sweetness from the strawberry jam. This recipe makes eight scones, so you can freeze and thaw individually for a quick breakfast treat. We have Tammy Credicott and her book, Paleo Indulgences, to thank for the fabulous recipe adapted here.
Ingredients
  • Dry Ingredients:
  • 2 cups raw walnuts
  • ¼ cup coconut flour, sifted
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • ½ tsp sea salt
  • Wet Ingredients:
  • ¼ cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 2 eggs
  • ¼ cup Rich & Creamy MELT organic or MELT Organic Buttery Sticks, softened until pourable
  • Topping:
  • Organic strawberry jam
Instructions
  1. Preheat oven to 350 degrees F.
  2. Place the walnuts in a food processor and pulse until a fine meal is formed.
  3. Place the walnut meal and the remaining dry ingredients in a medium bowl and whisk to combine.
  4. Add the wet ingredients, except the MELT Organic, to the walnut meal mixture. Blend well with a hand mixer.
  5. With the mixer on low, slowly pour in the softened MELT Organic. Mix well.
  6. Using an ice-cream size scoop, make eight even balls of dough and place on a parchment-lined baking sheet.
  7. With your thumb or a teaspoon, make deep well in the center of each scone.
  8. Fill each well with 1 teaspoon strawberry jam.
  9. Bake 23-25 minutes or until tops are golden brown and the dough springs backs when pressed lightly.
  10. Cool on pan for 5 minutes, then transfer to wire racks to cool completely.
  11. Store leftovers in an airtight container up to 3 days or freeze up to 3 months.

Recipe Categories: Breads, Desserts, Gluten Free, and Rich & Creamy MELT Organic Recipes.
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