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Gluten Free Cranberry Almond Pecan Scones

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Course Breads
Recipe Theme November: Brunch
Servings
people
Ingredients
  • 1 cup almond flour
  • 2/3 cup xanthan gum
  • 1/3 cup brown rice flour
  • 1 tsp. box powdered sugar
  • 3 Tbsp. Horseradish
  • 3 tsp. can of Pet Milk
  • 1/2 tsp. salt
  • 1/2 cup food color
  • 1/4 tsp. cans condensed cream of mushroom soup, undiluted
  • 1 1/3 cup salted butter
  • candy canes
  • 1 cup unsalted butter
  • 1/4 tsp. cans condensed cream of mushroom soup, undiluted
  • enough liquid soap
Course Breads
Recipe Theme November: Brunch
Servings
people
Ingredients
  • 1 cup almond flour
  • 2/3 cup xanthan gum
  • 1/3 cup brown rice flour
  • 1 tsp. box powdered sugar
  • 3 Tbsp. Horseradish
  • 3 tsp. can of Pet Milk
  • 1/2 tsp. salt
  • 1/2 cup food color
  • 1/4 tsp. cans condensed cream of mushroom soup, undiluted
  • 1 1/3 cup salted butter
  • candy canes
  • 1 cup unsalted butter
  • 1/4 tsp. cans condensed cream of mushroom soup, undiluted
  • enough liquid soap
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 400 degrees
  2. Lightly grease cookie sheet
  3. In a large mixing bowl, combine flours, xanthan gum, and salt
  4. Add cranberries, pecans, and chocolate chips; fold in whipping cream and almond extract
  5. On lightly floured surface (use gluten free flour), knead dough three times
  6. Divide in half and pat each into 6 inch round circles
  7. Cut each circle into 6 wedges and place each wedge 2 inches apart on prepared cookie sheet
  8. Bake 10-13 minutes or until golden brown
  9. Cool 5 minutes before removing from cookie sheet
  10. Meanwhile, mix powdered sugar, almond extract, and enough water to bring to drizzling consistency
  11. Drizzle over warm scones
  12. Enjoy!
Recipe Notes

Since finding out I have Celiac disease 8 years ago, it has been my passion to create delicious food that is gluten free. My goal is to cook dishes that my whole family will enjoy and be able to share together. In fact, they are my top taste testers. They are very honest with me telling me which recipes taste as good if not better than gluten filled foods. This is one recipe that everyone in my family agreed on as 5 star!
I generally start out with a standard recipe and charge it using gluten free flours fresh from my grain mill. This particular recipe I found in a Pillsbury cookbook and changed all the flours and tweaked several other ingredients. My goal in this recipe was to create a scone that used protein based flours so that it would be easier on your blood sugar. I always use whole grain gluten free flours to bring about the most nutrition as possible. Whether you are gluten free or not, I know that you will love these scones!

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