I have always thought scones were the perfect breakfast or brunch treat. They are sweet without being too sweet, they are yummier than plain old toast, and you're able to plop delicious jam or marmalade all over them and get away with it.
Bob's Red Mill hazelnut flour has a few different recipes on the back of the package, but the Hazelnut Currant Cream Scones recipes was what really caught my eye. It was easy to convert to a vegan recipe, and surprisingly easy even to convert to a gluten-free one, as well! I definitely enjoyed these scones, and will be making them again quite soon. They were especially perfect with a humongous spoonful of some homemade blueberry/boysenberry jam I whipped up a few weeks ago.
Hazelnut Cranberry Coconut Cream Scones (adapted from Bob's Red Mill)
Vegan, Soy- and Gluten-Free
1/3 c. sorghum flour
1/3 c. garbanzo-fava bean flour
1/3 c. potato starch
1 c. hazelnut flour
2 t. sugar
1/2 t. sea salt
1 T. baking powder
1 c. coconut cream, chilled
1/2 c. dried cranberries
- Preheat oven to 425'. Use an ungreased baking sheet and parchment paper.
- In a medium bowl combine all the ingredients except cranberries and coconut cream. Add cranberries. Gently fold in the coconut cream.
- Place dough on parchment paper and place another piece of parchment paper over the top. Roll into 1/2" thick round, remove top paper. Cut into desired amount of wedges. Place parchment paper on baking sheet.
- Bake up to 14 minutes or until golden brown.
Have you entered my awesome Bob's Red Mill gluten-free giveaway yet? This is just one of the four fun flours or mixes you will get to dabble in if you win!
I've added this post to Diet, Dessert, and Dogs' Wellness Weekend!