Tuesday, June 28, 2011

Gluten Free Raspberry White Chocolate Scones

The first time I made butter bean cookies, I thought they had a texture similar to a scone. So I experimented, and came up with this recipe.

Gluten Free Raspberry White Chocolate Scones

  • 2 cups gluten free flour mix
  • 1 1/2 tsp corn-free baking powder
  • 1/4 tsp organic cinnamon
  • 1/2 tsp vanilla powder
  • Dash himalayan salt
  • 1/2 cup canned white beans, liquid reserved (I used cannellini beans)
  • 1/2 cup sucanat, or substitute brown sugar
  • 1/4 cup unsweetened applesauce
  • 1/3 cup fresh or frozen rasberries (I always recommend using organic berries)
  • 1/4 cup white chocolate chunks ( I cheated and used Ghiardelli baking white chocolate- not ideal, since it contains dairy, but you could use this recipe for vegan white chocolate)
  • Preheat oven to 350 degrees F.
  • Line a cookie sheet with parchment paper or a silpat
  • In the food processor, mix dry ingredients: GF flour mix, baking powder, cinnamon, vanilla powder, and salt. Transfer to a large mixing bowl.
  • In the food processor, mix white beans, sugar, applesauce, and approximately 1 Tbsp of bean liquid. Process until smooth.
  • Add wet mixture to dry mixture and stir to combine. If it is too dry, add a little more bean liquid.
  • Add raspberries and white chocolate chunks and stir to combine.
  • Scoop out a scone-size amount of dough, shape a little with your hands if desired, and put on parchment or silpat-lined cookie sheet.
  • Bake at 350F for approximately 20 minutes. Edges will get slightly brown, and the middles will be firm. They will firm up a little more after they cool, so don't overcook.
  • Let cool, and enjoy!
These freeze well and defrost nicely in the microwave.
p.s. can you believe I forgot to take a photo of the final product? I will try to remember next time.

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