This gluten-free fruit scone is my husband’s all-time favorite scone, beating out any scone I used to make with gluten-based flours. You can use just about any fruit you like that will work in a baked recipe, such as berries, stone fruits or tree fruits, and the scone itself is tender and full of flavor. It works beautifully with either almond or tigernut flour, the choice depending on if you can eat nut-based flours like almond flour or need a nut-free option like tigernut flour, which is actually a tuber and not a nut, despite the confusing name.
The scones keep for a week in the fridge and can also be frozen after baking and cooling. Coconut milk is an important part of the texture and flavor here, although in a pinch, a light whipping cream would probably work well too. As far as the fruit goes, as I mentioned above, pick your favorite, although I wouldn’t venture grapes or melons unless they’re in the form of jam. Anyway you choose to switch them up, I think you’ll love these scones as much as we do.
- 70 grams/1/2 cup + 1 tablespoon + 1 teaspoon tigernut or almond flour
- 70 grams/1/2 cup + 2-1/2 teaspoons light (untoasted) buckwheat flour
- 50 grams/1/4 cup + 2 tablespoons + 2 teaspoons arrowroot flour
- 20 grams/3 tablespoons + 1 teaspoon finely-ground flax meal
- ½ tablespoon baking powder
- ¼ teaspoon sea salt
- 36 grams/3 tablespoons coconut sugar
- 55 grams/4 tablespoons cold butter, unsalted, cut into ½-inch pieces
- zest of ½ large lemon
- ⅓ heaping cup of fruit, such as berries, or stone fruits, or tree fruits, cut into ¼-inch size pieces
- 70 grams/5 tablespoons + 15 grams/1 tablespoon coconut milk, divided
- 1 large egg yolk
- Preheat the oven to 400F.
- Line a double-stacked half-size baking sheet with parchment paper.
- Measure and mix the flours, flax meal, baking powder, salt and sugar together in a large bowl.
- Work the butter pieces in with your hands until the mixture resembles coarse sand.
- Add the lemon zest and mix it in with your hands.
- Mix the fruit in evenly with your hands.
- Add the coconut milk until the mixture is moistened and comes together into a ball, using a spatula to bring it together.
- Place the dough on a surface generously dusted with more buckwheat flour, and sprinkle more buckwheat flour over the top.
- Using your hands, gently pat the dough into a 5-inch round disk.
- Carefully cut the disk into four equal pieces and place on the parchment-lined double-stacked baking sheet.
- Mix the remaining tablespoon of coconut milk and the egg yolk together in a small bowl. Using a pastry brush, brush the top and sides of each scones generously with the coconut milk-egg yolk mixture.
- Place in the oven on the middle rack, and bake for 11 minutes. Rotate 180 degrees and bake for 11 more minutes.
- Remove from oven, transfer carefully to a cooling rack using a spatula, and let cool for at least 10 minutes.
- Serve immediately or let cool completely and refrigerate for up to a week, or freeze for up to a month.
•Weighing the flours with a scale is the most accurate way to measure and will produce the best results. If you use volume measurements instead of weight, I recommend the following technique:
a. Aerate the flour. Use a spoon to stir and lift the flour in its container so it isn't densely packed down.
b. Use the spoon to scoop the flour into the measuring cup or measuring spoon, overfilling it so the top is rounded.
c. Level the rounded top with the flat side of a knife.