Gluten-Free Birthday Cake Scones

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I love food that is colorful and fun. Like this photo above makes my heart so happy.

When I first started baking and making gluten-free goodies is was very monochromatic. Aesthically I truthfully kind of hated it. I was using almond meal, which made it all very dark in color and kind of gritty looking. I felt the same with coconut sugar, I loved the flavor but it really is great for replacing brown sugar, not regular sugar. It is just too dark and I don’t get the bakes I want. I want the things I make to look like their traditional counter parts. That is why I have fallen in love with maple sugar as well, it is lighter in color and it has AMAZING flavor. So the things I’ve been baking truly look like conventional baked goods. Truthfully I typically don’t tell people until later that things are gluten-free until after they eat them because they’ll go in presuming it tastes differently. So if it doesn’t look different, I’m not telling.

Recently I have been playing with some  all-natural sprinkles. They are so fun. So colorful.

And I personally really liked the flavor of these scones. And they are cute.

Gluten-Free Birthday Cake Scones

  • 3 cups almond flour
  • 2 tbsp coconut flour
  • 1/4 cup maple sugar
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup butter, cold & cubed (You can try cold spectrum as well to make it dairy-free but I personally have not tried it)
  • 1 cup coconut milk
  • 1 tbsp vanilla extract
  • 1 tsp almond extract
  • 1/2 cup sprinkles (plus more to garnish)

Vanilla Glaze

  • 3/4 cup organic powdered sugar
  • 1 tbsp coconut milk
  • 1/2 tsp vanilla

Directions: Preheat oven to 375.

Mix the almond flour, coconut flour, maple sugar, baking powder and salt together in a bowl. Use a fork to cut the butter into the mix. Make a well in the center and build up the sides. Pour milk and extracts into the center. Use a spatula to mix. Add sprinkles. Knead on a piece of parchment dusted with almond flour for a minute.  Pat into a disc. Cut into eighths.

Transfer wedges to a baking sheet lined with parchment. Bake for 30 minutes or until golden in color. Cool for 10. Transfer to a wire rack to finish cooling completely.

Whisk glaze ingredients together. If too thick, add some more coconut milk. If too runny add some more organic powdered sugar. I like to transfer to a piping bag to drizzle on. Sprinkle with sprinkles before the glaze dries.

Eat and enjoy!

 

 

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One thought on “Gluten-Free Birthday Cake Scones

  1. Nice! Love how you have merged a cake and a scone. And since maple syrup is amazing, I can’t see how maple sugar could be any different. Will have to use it sometime, thanks for the great share (:

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