Cranberry Lemon Gluten-Free Scones

How This Recipe is Better

Most recipes for gluten-free scones use highly refined flour and starches to create a texture that is a bit delicate and tends to fall apart with any pressure. The flavor is, well, blank. They are never as good as they look.

Fear not! We have the antidote to that disappointing scone. Because we use our Muesli with rolled, gluten-free oats, you will have a much heartier scone with our recipe that is perfect for dunking in coffee or hot chocolate. And, the seeds and fruit add immune-boosting minerals and vitamins.

If you like them to have a bit of extra sweetness, sprinkle them with sugar before baking and add a tiny bit of salt. We find the large grind sugar is the best –crunchy, tasty, and fun!

Muesli Gluten-Free Scones – Simple, Delicious

Serves 6 | Vegan Friendly, Gluten-Free Scones

GLUTEN-FREE SCONE INGREDIENTS

• 1 cup walnuts (or safe substitute)
• 2 cups ZEGO muesli (Apple Cranberry)
• 2/3 cup cassava flour (or other flour)
• 1/3 cup brown sugar
• 1 tsp baking soda
• Pinch of salt
• 1/2 cup almond butter (or safe substitute)
• 1/4 cup maple syrup
• zest of 1 large or 2 small lemons
• 1/4 cup oil
• 1 egg (or safe substitute)
• 1 tsp vanilla

METHOD

1. Preheat oven to 350°F
2. Using small pulses, grind walnuts in a food processor until ground into a flour (a medium grind is fine — make sure to not pulse walnuts until they become butter!).
3. Pour walnut flour into a large bowl & combine with dry ingredients.
4. Put wet ingredients including the lemon zest in the food processor and pulse until combined in one smooth mixture.
5. Combine wet and dry mixtures in the large bowl. Mix using a wooden spoon & your hands if necessary.
6. Place scone mixture onto a piece of parchment paper and flatten. Cut into 2″-3″ strips and then cut each strip using alternating diagonals to create triangles.
7. Transfer triangles onto a baking sheet lined with parchment paper. Add a sprinkle of sugar on the top if you like and bake until golden brown (10-15 min). 
8. Let scones cool before removing them from the sheet.