These scones are for those of you who are gluten free and really missing light, fluffy scones!
300 g Health Riot Cassava Flour
4 tsp Baking powder
2 tsp Xantham gum
40 g Xylitol / organic coconut sugar
' tsp Salt
110 g Butter
2 Large free-range eggs
125 ml Milk
50 g Macadamia nuts, chopped (you don't have to put these in if you prefer nut-free)
350 g Creme fraiche
6 tbsp Xylitol icing sugar
2 tsp Instant coffee
1 tsp Vanilla essence
Combine all your dry ingredients into a food processor along with your butter and blitz a couple of times so that your mixture resembles fine bread crumbs. You can also do this by hand if you don't have a food processor.
Empty this mixture onto a floured surface and create a well in the middle. Whisk together your eggs and milk, then pour into the well, along with your nuts, if your using them.
Gently start to incorporate the dry and wet ingredients with your hands until well combined, then knead for about two minutes until the mixture starts becoming slightly shiny. Add a little more flour to your surface, then using your hands, flatten your scone mixture and spread out to a 3cm thickness.
Use a cutter, cut out rounds and place onto a greased baking tray. Brush the tops with milk and pop in the oven for around 16 to 18 minutes, or until the tops are nicely browned. Remove and allow to cool completely.
For your frosting, let your coffee dissolve in your vanilla essence.
Add your creme fraiche and xylitol to a bowl along with your coffee and vanilla mixture, and whisk until completely smooth and lump free.
Pipe onto the top of your scones, and if you like a bit of extra sweetness, drizzle with honey and serve.
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