“Gluten Free” seems to be the trend these days as I know of so many friends that have issues with gluten and needed to change their eating habits to avoid gluten foods altogether.
While I do not have an issue with gluten, when entertaining, I like to accommodate my friends and make them feel welcomed and since I was having a gathering with gluten free friends, I decided to make a fun snack for them as well. For those who are gluten free, I do have another recipe I blogged several months back it’s for a gluten free pasta casserole.
This recipe I created was inspired by a traditional scone I had purchased at a local shop, here in Westlake, I love every scone they make and knew I could create a similar recipe for my blog but gluten and butter free.
From the research I found the following information:
- While a lot of people are becoming gluten free most do not have celiac disease which is required for gluten free diets (only 1% of population have celiac disease)
- It has been rumored that GMO impacts our diets creating the need for gluten free
- Adding pineapple helps activate the baking powder, I minced my pineapple
- Most grocery stores near me carry “gluten free” flour now
Here is what I did to create my recipe, first I put both my flours in a bowl
added the “dry” ingredients like sugar, baking powder, salt and stirred together
“wet” ingredients were added, as well as the lightly beaten eggs
mixed it all together…placed the prepared mixture on my baking sheets
baked it (check out all the pineapple and coconut)
I added a glaze with toasted coconut
and it was ready to be served
Because there is no butter in this recipe the consistency is more of a cake than a traditional crumble scone, kind of like my other English scone recipe (although that recipe has butter). This was such a great recipe that no one knew they were gluten free by taste only because I told them!
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Thank you again ~ Patty Limatola-Tanenbaum
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Ingredients
- 1/2 cup Coconut Flour
- 1/2 cup Gluten Free Flour
- 1/3 cup Sugar
- 2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 1 cup Sweetened Coconut, chopped
- 1/2 cup Greek Yogurt
- 2 large Eggs
- 1/4 cup Coconut Milk
- 2 tablespoons Coconut Oil, melted
- 2 tablespoons Pineapple, minced
- 1/2 teaspoon Coconut Extract
- 1/2 cup Powdered Sugar
- 1 Tablespoon Coconut Milk
- Toasted Coconut
Directions
- In a large bowl add the coconut flour and almond flour. Add sugar, baking powder and salt; mix well.
- Add sweetened coconut, yogurt, milk, coconut oil, minced pineapple, eggs and coconut extract, mix until well incorporated.
- Scoop into equal portions and place on a parchment lined baking sheet, bake at 350 degrees for 12-15 minutes or until lightly browned, let cool completely before adding the glaze.
- Place some coconut on a baking sheet to lightly brown.
- Mix the 1/4 cup powdered sugar with coconut milk, add 1 tablespoon at a time until you acquire the consistency you desire.
- Drizzle some glaze on top of the scone, add the toasted coconut and enjoy!