There are a couple pleasures in life that you should not be denied, even if you are gluten intolerant or have celiac disease. This includes scones. If you are at a coffee shop, they may not have gluten free scones. So here is a recipe to pull out on the occasion (after all, this is a treat) so you can indulge. The almond flour and the pistachios give the muesli scones a nutty flavor that compliments the fruit in the scone. Enjoy!
Gluten Free Muesli Scones
- 2 cups blanched almond flour
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- ¼ cup dried cranberries
- ¼ cup dried apricots (cut into ¼-inch pieces)
- ¼ cup sunflower seeds
- ¼ cup sesame seeds
- ¼ cup pistachios (coarsely chopped)
- 1 large egg (size does matter as dough will not hold together with a small or medium egg)
- 2 tablespoons agave nectar
- Preheat the oven to 350° F
- In a large bowl, combine almond flour, salt and soda
- Stir in dried fruit, seeds and nuts
- In a small bowl combine egg and agave
- Stir wet ingredients into dry
- Use your hands to form dough
- Shape dough into a 6 ½ x 6 ½ square that is about ¾” thick
- Cut dough into 16 squares
- Bake at 350° on a parchment paper
- lined baking sheet for 10-12 minutes
- Serve warm!