Nourishing Flaky Breakfast Scones

By Ashley | Breakfast

Jan 17

An amazing scone requires only a handful of ingredients which is why the quality and ratio of ingredients is so vital! Scones are all about the: butter, flour, cream/buttermilk, and optional flavorings.

Equally important is the texture which is why the process of mixing (or rather minimizing mixing!) is crucial. 


The fun part about this much healthier recipe is that we are still using the same simple method and short ingredient list, just making a few easy, healthy swaps!

Wholesome gluten free flour replaces all-purpose, Miyoko’s cashew-based butter replaces dairy, maple and date sugar replace refined sugar, and we’re making homemade buttermilk with Califia almond creamer! 

The mouthfeel of these is seriously unreal! Buttery, lightly sweet with a maple-undertone, and full of fragrant pecans and my favorite dried fruit – swoon!

And an FYI: Cut the scones in circles or squares for optimal texture (rather than triangles 😉

Nourishing Flaky Breakfast Scones

Ingredients: 

1 c GF flour blend (I used @cup4cup wholesome flour)

1/2 c oat flour

1/4 c tapioca flour

1/4 c almond meal

1/4 tsp Himalayan sea salt

1/2 tsp ground cinnamon

1 tbsp baking powder

1/4 date sugar (sub maple sugar or coconut sugar)

3 tbsp Miyoko’s butter, cold

1/4-1/3  c Califia Farms Betterhalf Creamer

1 tsp apple cider vinegar

2 tbsp maple syrup

Recommended mix-ins: 1/3 c toasted and chopped pecans, 1/4 chopped dried apricots or pears, 1/4 c chopped dates

Method:

Preheat oven to 375 degrees.

Mix the GF flour, oat flour, tapioca, and almond meal in a large bowl. Add the salt, cinnamon, baking powder and date sugar – mix well. 

Cut the butter into pea-size pieces and mix into the dry ingredients. Don’t allow butter to soften. It should stay crumbly.

Refrigerate mixture for at least 20 minutes.

Meanwhile, mix creamer (start with 1/4 c), vinegar, and maple syrup in a small bowl. 

Prepare your mix-ins.

Pour the wet mixture into the chilled flour mixture and stir until a dough forms.

Gently fold in nuts and fruit.

Pat into a 1-1.5 inch square on a floured cutting board.

Cut into squares or circles (triangles have more edges and tend to dry out faster!)

Bake smaller scones for 8-10 minutes and larger scones for 12-15 minutes.

Cool slightly then serve warm with tea or coffee.

To rewarm: bake at 325 degrees for 2-3 minutes. I love mine topped with nut butter or jam!

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