This is a simple and delicious recipe I created the other day with what I had on hand (hence the array of flours used). They don’t rise as much as typical scones I have baked in the past, but they are very moist and have a terrific flavor.
Orange Poppyseed Scones
- 1/3 cup Almond Flour
- 1/3 cup corn flour
- 1 cup millet flour
- 1/2 cup brown rice flour
- 1/2 cup tapioca flour
- 1 tsp xanthan gum
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup sugar
- 1/2 tsp salt
- 1 tbsp flaxseed meal combined with 2 tbsp water, microwaved for 18 seconds
- 1/2 cup orange juice
- 2 tbsp poppyseed
- zest of one orange
- 8 tbsp non-hydrogenated vegetable shortening
Preheat oven to 375 degrees.
Mix almond, corn, millet, brown rice, and tapioca flours together in large mixing bowl. Stir in xanthan gum, baking powder, baking soda, sugar and salt.
Prepare flaxseed meal.
Cut shortening into flour mix using your hands. Work the mixture until it forms equal sized crumbles. Using a fork, combine the prepared flaxseed meal with the rest of the ingredients until the mixture becomes evenly crumbly.
Still using a fork, mix in orange juice and poppyseeds. Once dough becomes well mixed, turn onto lightly floured surface (millet flour is recommended) and fold over about three times. Roll about 3/4 of an inch thick and cut into squares using a sharp knife. You can also use a cookie cutter to make circles. Place onto ungreased cookie sheet.
Bake at 375 degrees for about 13 minutes or until golden brown on top.
Let cool and serve with orange jelly or maple syrup.