WHY I LOVE THIS RECIPE: My sister Rachel has been on a gluten and dairy free diet for almost my entire life so I am also used to eating sans gluten and dairy. In my early teen years I got into baking and was eager to create tasty recipes that my sister could also eat. I would find recipes and change them to fit my sister’s dietary needs, just like this recipe. My sister tried these and was hooked. Now, for any occasion, I make these scones to brighten her day. Any filling will work, but I love the fall flavor that the orange brings.
Gluten & Dairy Free Orange Chocolate Scones
Ingredients
- 2¾ cups brown rice flour plus more for dusting counter
- 1½ cups garbanzo bean flour plus
- 1 Tbsp garbanzo bean flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 1 cup coconut oil
- 1 cup organic whole cane sugar
- 1 cup rice milk
- ¾ cup orange chocolate chunks
Instructions
- Combine the brown rice flour, garbanzo bean flour, baking powder, baking soda and salt in a large bowl.
- In the bowl of a standing mixer fitted with the paddle attachment, combine the coconut oil and organic whole cane sugar until well mixed.
- With the mixer on low speed, add the flour mixture and rice milk alternately, a little at a time, until well mixed, about 3 minutes.
- Chill the dough for at least 3 hours or overnight.
- Preheat the oven to 375° F.
- Dust your counter liberally with brown rice flour.
- Knead the orange chocolate into the chilled dough and pat the dough into a 2-inch thick disc. Cut the disc into 8 wedges.
- Place the wedges onto a greased or parchment-line baking sheet, spaced evenly apart. Bake until scones are golden brown and firm to the touch, about 30 minutes.
Notes
The Tracing Roots & Building Trees project paired teens from Tucson Hebrew High with residents of Handmaker Jewish Services for the Aging to remember stories and favorite foods together. From this experience a cookbook, “L’dor v’dor: From Generation to Generation: Stories and Memories around Family and Food, was published.
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