I have never met a food I didn’t like.
Well, it’s not true. I greatly dislike water chestnuts.
So, I’ve never met any other food I didn’t like.
I love it all.
The variety is what gets me. I love the variety.
The textures, flavors, spices, hots and colds, bakes and frozens, mix and match and stir and EAT.
Since I’ve been eating Paleo-style, I’m finding new and inventive ways to get my baked goods-craving fix. Coconut flour and almond meal are just about the only options in the Paleo realm for “flours” and sometimes those options don’t work extremely well by themselves. So they need recruits!
I’ve been avoiding almonds, almond flour, and almond butter for a few months and found that my body actually does not work well with them. I was eating a LOT of almond butter and when I cut it out, my digestion improved and stomach aches went away. So coconut flour it is.
But, like I stated above, at times we all need friends. Even if they aren’t the same as us. Even if they aren’t into strict Paleo. Even if they’re an alternative gluten-free flour mix.
Yes. I said it. Gluten-free flour mix that isn’t Paleo. And you know, sometimes you just gotta make new friends… or old friends, reunited (please see my desserts recipes for more incredible-ness).
So, coconut flour met up with gluten-free flour for a night of mingling, dancing, and drinks. And scone baking.
And that is how the Gluten Free Raspberry Orange Scones were created. I think it were the drinks…
As you’ve probably guessed, I never met a raspberry, an orange (or it’s zest!), or a scone I didn’t like. Especially when it’s healthy, warm from the oven, and perfectly moist, yet crunchy. 🙂
Make these, love these, and make new friends. It’s ok to cheat on your old ones sometimes. 😉
Raspberry Orange Scones
Makes 4 scones. Grain, gluten, and dairy-free. *Paleo option.
- 1/4 cup coconut flour
- 1/4 cup gluten free flour mix (*sub almond flour for Paleo)
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp sea salt
- 2 eggs
- 1/4 cup fresh orange juice
- 3 tbsp honey
- 1 tbsp olive oil, or coconut oil, melted
- 2 tsp orange zest
- 1 tsp vanilla extract
- 1/4 cup raspberries, fresh or frozen
Preheat the oven to 375 degrees.
In a large bowl, blend together the flours, baking soda and powder, and salt. Add in the eggs, orange juice, honey, olive oil, orange zest and vanilla extract. Mix well to incorporate all ingredients. Fold in the raspberries, or any other fruit of choice.
On a parchment lined baking sheet, scoop out all of the batter into a mound. Form that mound into a round 1 1/2 inch thick “pizza.” With a knife, score the “pizza” into four equal sections, cutting 3/4 of the way into it, leaving the bottom intact.
Bake your scone for 15-20 minutes or until the sides are golden brown.
Don’t miss my guest post on Healthful Pursuit!
Have you ever met a food you didn’t like?
Have you made any new (food) friends lately?