Mini-Scones, gluten free
Dr. Heather Boyd-Roberts

With these scones you will never miss the gluten. They have the shortbread texture of scones that makes scone lovers and kids smile. These are better options that glutenous recipes, but are definitely not low glycemic. If you are diabetic, have metabolic syndrome or are attempting to lose weight these scones are not your best option. You would do better to choose coconut and almond flour recipes.

2 cups Gluten Free Flour Blend
1/3 cup coconut sugar
2 teaspoons Aluminum free homemade baking powder
1 teaspoon freshly grated lemon zest
1/2 teaspoon salt
1/2 cup Organic Butter, softened
3/4 cup whipped canned full fat coconut milk or coconut cream
3/4 cup sweetened dried cranberries, coarsely chopped or other filling such as chopped pecans
Optional: Your choice of drizzle below in the options

Heat oven to 400F.

Combine flour blend, coconut sugar, baking powder, lemon zest and salt in bowl; cut in softened butter with pastry cutter or fork until mixture resembles coarse crumbs. Stir in whipped coconut cream; mix until dough holds together. Stir in cranberries, baking chips or nuts.

Turn dough onto lightly floured surface; knead 5 to 10 times or until dough is smooth. Divide dough into 4 equal pieces; shape each piece into 8x1-inch log. Cut each log into 4 (2-inch) pieces; cut each piece in half diagonally to form small triangles.

Place scones, at least 1 inch apart, onto ungreased baking sheet. Bake 9-11 minutes or until golden brown around edges. Cool completely.

1 cup coconut sugar confectionary sugar
(to make the confectionary sugar place coconut sugar in a dedicated
coffee grinder or a high speed blender and grind to a fine powder. I have
a coffee grinder that I have dedicated to grinding flax seeds or other nuts.
If you only have one that you have ground coffee with you will need to
clean it thoroughly)
1 tbls butter, softened
1/2 tsp vanilla
1/4 to 1/2 cup coconut milk
Blend and drizzle over the top for a maple flavor. Start with 1/4 cup coconut milk or left over cream from the recipe and add to reach desired thickness for drizzling.

Dessert option:
Add 1/4 cup high cacao chocolate chips or hydrogenated fat free white chips into recipe and skips cranberries. Its your choice if you want the added nuts. Combine 1/2 cup baking chips and 2 tablespoons butter in small pan. Melt over medium to low heat continually stirring until chips are melted and smooth. Drizzle scones with melted chocolate.