I’ve mentioned about 1,000 times that my kids are picky eaters.
I blame myself, and not just my parenting. You see – I am a VERY picky eater too.
I’m sure this has influenced my tolerance for their pickiness.
When all three of them love something, I get excited.
Today’s Gluten Free Cranberry Orange Quinoa Scones excite me immensely.
The first time I made them we were in Colorado and I was pregnant with Skye.
Since then, the boys often request them for special occasions.
Obviously they don’t classify as a quick, healthy breakfast. But they are the perfect gluten free scone for a holiday brunch.
- 1 cup chilled almond milk (or milk of choice)
- 1 tablespoon lemon juice
- 1 cup extra fine brown rice flour
- ¾ cup sorghum flour
- ½ cup toasted quinoa flour
- ½ cup potato starch
- ¼ cup tapioca starch
- 1.5 teaspoons xanthan gum
- 1/3 cup coconut palm sugar or sugar of shoice
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ¼ teaspoons kosher salt
- 1 tablespoon grated orange peel
- ¾ cup chilled Earth Balance or unsalted butter
- ¾ cup dried cranberries
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- In a small bowl, combine almond milk and lemon juice. Set aside to curdle.
- In a large bowl sift together brown or white rice flour, sorghum flour, quinoa flour, potato starch, tapioca starch, xanthan gum, sugar, baking powder, baking soda and salt. (Alternatively, sift together 2 ½ cups all purpose flour, ½ cup quinoa flour, sugar, baking powder, baking soda and salt.)
- Stir in orange peel. Using fingers or a pastry cutter, mix in butter until you have a coarse meal. Stir in cranberries. Mix in milk mixture, ¼ cup at a time, mixing with a fork as you go. Place mixture on a sheet of parchment paper and knead briefly. Form into a round, about an inch thick. Cut into 8 pieces.
- Transfer pieces to parchment lined baking sheet. Bake for about 25 minutes. Remove from oven and allow to sit on the baking sheet for another 10 minutes. Serve warm.