Gluten-Free Cranberry Scones with Chai Glaze
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5
3 reviews
Excellent
Gluten-Free Cranberry Scones with Chai Glaze
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Gluten-Free Cranberry Scones with Chai Glaze are a tasty treat!
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Ingredients
Chai Glaze:
- 2/3 cup coconut cream see note
- 1 ½ tablespoons pure maple syrup or honey
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ground cloves tiny pinch
- Pinch salt sea salt
Cranberry Scones:
- 2 cups all-purpose flour gluten-free
- 2 tsp baking powder
- 3/4 cup dried cranberries
- ¼ cup coconut sugar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- Pinch ground nutmeg
- 1 cup yogurt whole milk
- 5 tablespoons coconut oil melted and cooled
- 1 teaspoon vanilla extract pure
Instructions
Prepare the Chai Glaze:
- Place 1 (14-ounce) can of full-fat coconut milk in the refrigerator overnight to chill. Open the can and scoop all of the thick white "cream" on the top half of the can into a stand mixer fitted with the whisk attachment (or use a hand mixer). Add the remaining ingredients for the glaze to the mixer and whisk until well-combined and fluffy. Transfer to a sealable container or jar and refrigerate until ready to use.
Prepare the Cranberry Scones:
- Preheat the oven to 400 degrees F.
- Add the gluten-free flour, baking powder, dried cranberries, coconut sugar, sea salt, cinnamon, and nutmeg to a mixing bowl and stir together to combine.
- Add the yogurt, coconut oil and vanilla extract to a stand mixer and mix just until combined.
- Leaving the mixer running on medium speed, add the flour mixture until all of it has been combined. Continue mixing until a thick dough forms, and it pulls away from the sides of the mixing bowl.
- Remove the dough from the mixing bowl and form it into a disc about 1-1/2 to 2 inches thick (Note: the sides of the disc will want to pull apart/crack - simply push them back together). Note: if preparing this recipe in parts, wrap the disc of dough in plastic wrap and refrigerate until ready to bake.
- Cut 8 equal triangles from the dough and arrange on a parchment-lined baking sheet. Bake scones for 18 to 20 minutes, or until golden-brown and crispy.
- Allow scones to cool 10 minutes before smearing with chai glaze and topping with more dried cranberries.
Notes
- *you can purchase coconut cream in the Asian section of your grocery store, or online, or you can refrigerate a can of full-fat coconut milk to get coconut cream - see instructions above.
- online
Nutrition Information
Show Details
Serving
1Scone
Calories
285kcal
(14%)
Carbohydrates
47g
(16%)
Protein
2g
(4%)
Fat
10g
(15%)
Fiber
3g
(12%)
Sugar
20g
(40%)
Nutrition Facts
Serving: 8scones
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Serving | 1Scone | |
| Calories | 285kcal | 14% |
| Carbohydrates | 47g | 16% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Fiber | 3g | 12% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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