Our Sunday morning routine is definitely a favorite of mine! Our ritual begins with some steamy hot yoga and then we mosey on over to Millie’s Cafe on Sunset Blvd. where we enjoy the best breakfast ever, always finishing with a scone-like biscuit! Yes, it is a glorious and wonderful cheat treat day!
Well, a couple of weeks ago that changed up a bit when I decided it was time for us to take a break from grains and that meant we would be abstaining from Millie’s biscuits. I knew for me, that meant I was going to need to find a substitute.
So I scoured the internet and got really lucky when I found this grain-free recipe for scones from the paleorunningmomma. I substituted blueberries for her chocolate chips, made a few other minor adjustments and am very happy with the result and couldn’t wait to share this with you!
- 1 cup almond flour
- 3/4 cup arrowroot flour
- 1/3 cup coconut flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/3 cup succanat sugar
- 6 Tbsp grass fed butter or ghee, or coconut oil, cold, broken or cut into pieces
- 1/2 cup coconut milk full fat
- 1 tsp fresh lemon juice
- 1 large egg whisked
- 1 1/2 cup fresh or thawed and drained frozen blueberries
- Mix all dry ingredients in a large bowl (including the sugar)
- Add the VERY COLD fat (butter, ghee, etc.) and blend with a fork or pastry blender until an evenly crumbly mixture forms. This can also be done by pulsing a few times in a food processor. (I did this but I think the consistency is best using a pastry blender)
- Make a well in the center of the crumbly mixture and the egg, coconut milk and lemon juice. Stir well until no flour spots show – you should have a sticky dough.
- Stir in the blueberries, then place the bowl in the freezer for 30 mins
- Meanwhile, Preheat your oven to 400 degrees and line a large baking sheet with parchment paper.
- Sprinkle some arrowroot flour on the parchment lined baking sheet and place the chilled dough on top. Wet your hands lightly and work the dough into a 7-8” disk.
- Using a very sharp knife, cut dough into 12 triangular wedges. Wet the knife to help it glide more easily through the dough*
- If dough becomes sticky, place in the freezer for 5 minutes to firm. Separate wedges with a rubber spatula or your hands about 2” apart on the baking sheet.
- Bake in the preheated oven about 20 mins or until lightly browned on top. Remove from oven and allow to partially cool, scones will be best served warm although can be refrigerated or frozen and reheated, if desired. Enjoy!
Learning how to use a combination of different flours to take the place of gluten flour is an art and takes some trial and error. I’ve gotten pretty good at spotting a recipe that seems to have the right flour combination to end up with something tasty. Trust me, there have been some pretty awful disasters along the way.
Probably the easiest way to substitute wheat/gluten flours is by using ThriveMarket’s Paleo flour blend. You can use this flour as a direct substitute in a recipe using regular flour. If you haven’t already started shopping with Thrive, here’s your link to get started. You’ll find everything you need for your household at your fingertips, including non-toxic cleaning supplies, paleo snacks, etc.
I would love to hear how this turns out for you!