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Oct 22, 2014
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Wheatless Wednesday: Cranberry, Ginger and Sage Scones

December 11th 03:12pm, 2013

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Make space in your recipe binder’s “gluten-free, grain-free, dairy-free” tab (Doesn’t everybody have one?) for this tasty and health-conscious treat. The few base ingredients are nutritious and delicious, and the add-ins allow for versatility and creativity.

A springtime brunch on a foodie friend’s patio introduced me to these slightly dense, moist, almost cornbread-like triangles. In early June, blueberry was the fruit filling of choice for these scones, slathered with fresh lemon curd. I imagine a savory rendition wouldn’t be a waste of a baker’s time either. Herbs, cheese and flakes of sea salt would do just fine.

The almond flour adds a handful of fiber and moisture not found in your typical white flour scone. But I think your guests will be pleased – that is, if these make it to the holiday brunch table. Make sure you aren’t terribly hungry when they come out of the oven, or you might need a back-up brunch offering!

 

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Cranberry, Ginger and Sage Scones
8 Servings
Adapted from a recipe at SimplyVintageGirl.com

¾ cup fresh cranberries
2½ cups almond flour*
2 Tbsp. tapioca starch or arrowroot
¾ tsp. baking soda
½ tsp. sea salt, plus more to taste
1 egg
¼ cup honey or agave nectar
1 tsp. fresh lemon juice or apple cider vinegar
1/3 heaping cup chopped crystallized ginger, plus extra for topping
8 to 10 fresh sage leaves, finely chopped
Zest of 1 orange (optional)

• Preheat oven to 350 degrees and cover a baking sheet with parchment paper.
• Microwave cranberries in a covered bowl with a splash of water for 45 seconds. Stir cranberries to slightly break them down. Some berries will be whole, and some will break down.
• Combine the almond flour, tapioca starch, baking soda and sea salt in a large bowl.
• In a small bowl, mix the egg, honey and lemon juice together. Add the wet ingredients to the dry ingredients and mix. Fold in the cranberries, crystallized ginger, sage and orange zest until mixed.
• Divide the dough into 8 equal portions. With wet hands, shape each portion into a ¾-inch thick triangle and place onto the lined baking sheet.
• Lightly dust the tops of the scones with a bit of sea salt and few extra pieces of crystallized ginger. Bake 15 to 20 minutes until the edges and tops are lightly brown.
• Let rest at least 15 minutes to allow the scones to set.

*Bob’s Red Mill almond flour is readily available at most grocery stores. Make sure to purchase almond flour made from blanched almonds for the best texture. For a scone with finer texture, pulse your almond flour in a food processor until finely ground. You also can make your own almond flour by processing whole, blanched almonds.

 

 

By Jill Duncan

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