Saturday, March 30, 2013

Easy Gluten-Free Crunchy Coconut-Topped Scones

 These scones are easy to make and do not require any special instructions.   If you’ve made biscuits, simply follow the same method.
 
I do not make biscuits often, although I do love biscuits!  I try to make them for special occasions or with variations.  I wanted to try the Original Bakewell Cream that I recently purchased.  There is also Bakewell Cream Baking Powder.
 
These are great for brunch or entertaining.  They are the right size for potluck or buffet style meals.
 
The coconut gives them a little crunch.
 

 
Coconut Topped Biscuit Scones - served
 
Crunchy Coconut Topped Scones
 
Ingredients
 
Dry Ingredients
 
1 1/4 cup Gluten free all purpose flour mix (whole-grain)
2 tbsp arrowroot flour
2 tsp egg white powder
2 pkts stevia powder (or 4 tsp sugar)
1/4 tsp Bakewell powder
 
Wet ingredients and Fats
 
2 oz. Neufchatel cream cheese (reduced fat)
2 tbsp butter with canola oil
1/2 cup coconut water or plain water
 
Topping
2 tsp unsweetened shredded coconut
 
Procedures
 
Preheat the oven to 400F.
 
Combine all of the Dry Ingredients into a mixing bowl.  Add the cream cheese and butter to the mixing bowl. Using a wire whisk, mix until the mixture is grainy like corn meal.
 
Coconut Topped Biscuit Scones - shortening cut in
 
Mix in the water using a wooden spoon.  Use the spoon to beat and stir until the dough begins to get smooth, about 2 minutes.  Scrape down the mixing bowl, as needed.
Coconut Topped Biscuit Scones - dough
 
Grease a baking pan with shortening. Place 8 even sized portions of dough into the prepared pan.  Slightly shape using a wet spatula (with water shaken off).  Sprinkle with the coconut.
 
Coconut Topped Biscuit Scones - oven ready
 
Bake about 18 minutes, until tops begin to brown.  If the bottoms are beginning to brown too much, move the pan to the center of the oven.
 
When done, remove from oven, transfer to a serving plate and serve.
 
Coconut Topped Biscuit Scones - fresh from oven
 
 
Served with some DIY strawberry jam! They are also delicious plain.
 
Coconut Topped Biscuit Scones -  with DIY Strawberry Jam
 
 
Makes 8 scones
 
Nutrition (per scone as prepared): 136 calories, 5.1g total fat, 1.7g monounsaturated fat, <1g polyunsaturated fat, 2.3g saturated fat, 9.3mg cholesterol, 236.5mg sodium, 33.8mg calcium, 12.9mg potassium, <1mcg folate, 29mg phosphorus, <1mg phytosterols, <1mcg selenium,  <1mcg vitamin b12, 2.8mg vitamin c, <1mg zinc, 20.1g carbohydrates, <1g fiber, 19.1g net carbohydrates, 1.1g sugar, <1g fructose, <1g galactose, <1g glucose, <1g sucrose, 2.8g protein.
 

 
Tips
One recommendation is to lightly press the coconut into the scone or coat the scone with half and half or cream before sprinkling the coconut, so it will stick to the scone.

© 2013 http://retiredwithnoregrets.blogspot.com/

2 comments:

  1. Have always wanted to make scones, but for some reason thought they were hard to make. Now I see not so! I will give them a try : )

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