Scones are one of my old time guilty pleasures. Carbs at it’s best :) This is definitely a healthier version of the iconic English recipe. Nonetheless, it tastes amazing. Flaky, sweet-enough and with a perfect texture.

I created 2 different recipes, one for orange scone lovers and the other for lemon scone lovers. Both taste delicious.

Gluten-Free Orange Scones

Ingredients

yield: 8 scones

flax egg - 1 1/2 teaspoon flaxseed meal mixed with 1 1/2 tablespoon water - let sit for 5-10 minutes

1/3 cup fresh squeezed orange juice

zest of 1 orange

3 tablespoons pure maple syrup

3 tablespoons olive oil

3/4 cup tapioca starch

1 1/4 cup almond flour

1/2 cup gluten free oat flour

2 1/2 teaspoons baking powder

pinch of salt

Directions

Heat oven to 375 F

Prepare a baking sheet lined with parchment paper.

whisk all the wet ingredients in a mixing bowl: flax egg, orange juice, orange zest, pure maple syrup, olive oil.

In another bowl whisk thoroughly all the dry ingredients: tapioca starch, almond flour, oat flour, baking powder, salt.

Pour the dry ingredients into the wet ingredients and mix well with a spatula. The batter will get sticky and that’s ok.

Pour the batter into the baking sheet. Wet your hands and shape the batter into a round shape. Take a long knife and wet it first, then score the batter into triangles. Bake in the oven for about 20 minutes, until golden brown and completely set.

Enjoy with your favorite jam.

Gluten-Free Lemon Scones