Gluten Free Dairy Free Millet Fruit Scones
Soft, tender, and packed with fruity bursts, these Gluten-Free Dairy-Free Millet Fruit Scones are a wholesome twist on a classic treat, perfect for those with dietary restrictions or looking to enjoy a healthier baked good. Made with a nutrient-rich blend of millet flour and almond flour and naturally sweetened with coconut sugar, these scones are delightfully light yet satisfying. Infused with the subtle tang of a dairy-free "buttermilk" substitute and studded with dried cranberries and apricots, each bite offers a perfect balance of flavors. Ready in just 35 minutes, this easy recipe is ideal for a quick breakfast, tea-time snack, or guilt-free dessert. Enjoy them warm from the oven, plain, or topped with your favorite jam for an allergen-friendly treat that's irresistibly delicious.
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Recipe Information
Ingredients
- 200 grams Millet flour
- 50 grams Almond flour
- 50 grams Tapioca starch
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 50 grams Coconut sugar
- 60 grams Coconut oil (solid, not melted)
- 120 milliliters Unsweetened almond milk
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 50 grams Dried cranberries
- 50 grams Dried apricots (chopped)
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, combine millet flour, almond flour, tapioca starch, baking powder, baking soda, salt, and coconut sugar. Mix well to evenly distribute the dry ingredients.
Add the solid coconut oil to the dry ingredients. Using your fingers or a pastry cutter, work the coconut oil into the flour mixture until it resembles coarse crumbs.
In a small bowl or measuring cup, whisk together almond milk, apple cider vinegar, and vanilla extract. Allow it to sit for a minute to curdle slightly (creating a buttermilk substitute).
Pour the wet ingredients into the dry mixture and gently mix just until combined. Be careful not to overwork the dough.
Fold in the dried cranberries and chopped apricots to evenly distribute them throughout the dough.
Turn the dough out onto a lightly floured surface (using millet flour) and gently shape it into a circle about 2.5 cm (1 inch) thick.
Cut the circle into 8 equal wedges (like a pizza) and transfer each wedge to the prepared baking sheet, spacing them slightly apart.
Bake in the preheated oven for 12-15 minutes or until the scones are golden brown and set.
Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. These scones are delicious on their own or paired with jam or a dairy-free spread.
Nutrition Facts
Calories |
282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 289 mg | 13% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 14.7 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 189 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
