These are not quite Irish Soda Bread. I've been informed that if they have caraway and currants in them they are tea cakes. These are more soda-y than tea cakes, so I decided scones was the best thing to call them. In any case, they are delish!!
Makes 10 small scones
Ingredients
· 1 c. almond flour
· 1 c. coconut flour
· 1 c. tapioca flour (also called tapioca starch)
· 1/3 cup coconut sugar/nectar
· 1/4 cup gelatin
· 1 Tbs baking powder
· 1/2 tsp sea salt
· 1 Tbs caraway seeds (optional)
· 1/4 cup currants (optional)
· 1/2 cup melted butter or coconut oil
· 1 tsp vanilla
· 1 tsp apple cider vinegar
· 1/2 cup cool water, plus maybe 2-3 more tablespoons
Directions:
· Preheat oven to 350 degrees.
· Melt the butter or coconut oil in a small saucepan. Set aside to cool.
· Mix all the dry ingredients together in a large bowl. I like to use a whisk for combining dry ingredients. It gets them really evenly distributed.
· Add melted butter, the rest of the wet ingredients, and half a cup of water. Mix well but try not to over mix. Add additional water one tablespoon at a time until the mixture sticks together. It won’t become one big ball of dough. You want it just wet enough to stick in a ball when you mush a handful together.
· Form biscuit/scone shapes. Don’t mush it too much. The less you can press it the lighter the scones will be.
· Bake for 25 minutes, just until dry on the outside. If you wait until they are golden brown the tapioca will get very tough.
· Allow to cool for ten minutes or so for best structural integrity.
· Serve with butter, whipped cream, or Devonshire cream and jam.
Makes 10 small scones
Ingredients
· 1 c. almond flour
· 1 c. coconut flour
· 1 c. tapioca flour (also called tapioca starch)
· 1/3 cup coconut sugar/nectar
· 1/4 cup gelatin
· 1 Tbs baking powder
· 1/2 tsp sea salt
· 1 Tbs caraway seeds (optional)
· 1/4 cup currants (optional)
· 1/2 cup melted butter or coconut oil
· 1 tsp vanilla
· 1 tsp apple cider vinegar
· 1/2 cup cool water, plus maybe 2-3 more tablespoons
Directions:
· Preheat oven to 350 degrees.
· Melt the butter or coconut oil in a small saucepan. Set aside to cool.
· Mix all the dry ingredients together in a large bowl. I like to use a whisk for combining dry ingredients. It gets them really evenly distributed.
· Add melted butter, the rest of the wet ingredients, and half a cup of water. Mix well but try not to over mix. Add additional water one tablespoon at a time until the mixture sticks together. It won’t become one big ball of dough. You want it just wet enough to stick in a ball when you mush a handful together.
· Form biscuit/scone shapes. Don’t mush it too much. The less you can press it the lighter the scones will be.
· Bake for 25 minutes, just until dry on the outside. If you wait until they are golden brown the tapioca will get very tough.
· Allow to cool for ten minutes or so for best structural integrity.
· Serve with butter, whipped cream, or Devonshire cream and jam.