Prep time: 25 minutes
Cook time: 18-20 minutes
Total time: 45 minutes
Makes 10 - 2’’ Scones
1/2 cup cold unsweetened coconut milk
1 1/4 sticks unsalted grass-fed butter
1 cup cranberries (or raspberries)
(If using fresh raspberries, add 2 tbsp. flour)
1 tsp. fresh lemon juice
1 cup brown rice flour
1 cup quinoa flakes + more for topping
1/3 cup quinoa flour
1/2 tsp. xanthan gum
1/3 cup tapioca starch flour
1/3 cup natural coconut or pure cane sugar
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
Zest of 1 orange
1 tbsp. coconut or turbinado sugar for topping
Orange Zest Chantilly Creme
1/2 cup crème fraiche
2 tsp. confectioners sugar
1/2 tsp. vanilla extract
Zest from 1 orange
Whisk together all ingredients and store in refrigerator.
Place the butter in the freezer for 45 minutes before starting recipe.
Preheat the oven to 400 F
Mix the lemon juice and coconut milk in a bowl and chill for 5 minutes.
Coarsely chop the cranberries in a food processor and set aside. (if using fresh berries chop gently by hand)
In a large bowl whisk together the brown rice flour, quinoa flour, quinoa flakes, tapioca starch, sugar, baking powder, xanthan gum, baking soda, salt and orange zest.
Take the butter out of the freezer and grate it using a box grater. Gently toss the butter into flour mixture. Do not touch it to much as it will melt the butter.
Whisk 1 egg into the coconut milk mixture. Add this mixture to the flour and butter base and fold with a wooden spatula until it all comes together. Fold in the
cranberries and 1/2 of the orange zest.
Transfer dough to floured work surface and knead a few times until it comes together. Form a disk, pat it down, and roll it out to a 3/4 “ thickness.
Using a 2’’ cookie cutter dipped in rice flour, cut out the scones and place them on a baking sheet lined with parchment paper. Not to close together.
Re-roll scrapes and cut again. (do not reroll more than once as dough will get tough)
Whisk remaining egg in a small bowl. Next, using a pastry brush, brush the top with egg wash. Sprinkle turbaned sugar and quinoa flakes on top of each scone.
Bake the scones until golden brown or about 18 minutes. Let them cool on baking sheet for at least 15 minutes then cool them completely on a wire rack.
They keep up to 3 days. Reheat if you like.
Top each scone with the chantilly creme or place in a small bowl with a spoon next to scones.
Chefs note: Because of the crumbly drier texture of scones they are typically served with clotted cream and lemon curd,or some other type of fruit jam. Here, because we are using fresh fruit there is more moisture in the scone and they are delicious on their own.