Wholegrain Gluten Free Kefir Scones
Wholegrain gluten free kefir scones make a super quick bake and are really easy to make. Just one bowl, a great healthy tea time treat!
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Servings: 8 small scones
Ingredients
- 240 grams gluten free self raising flour - I used The Free From Fairy's blend
- 85 grams butter - I used organic salted butter
- 140 grams kefir
- 30 grams coconut sugar
- 2 tsp psyllium husk *
- 1 tsp ground cinnamon - OPTIONAL (adds flavour only)
- 50 grams gluten free self raising flour extra for rolling out the scones
For the tops of the scones
- 1/4 cup milk of choice, for brushing the tops
- extra coconut sugar for sprinkling on top
Instructions
- Preheat oven to 200 C and place a large baking tray in the oven to heat up while you prepare the scones.
- In a large mixing bowl, combine the flour, coconut sugar, psyllium husk and cinnamon (if using).
- Chop up the butter roughly and add this to the dry mix. Then, using your fingers, rub the butter into the flour until the mixture resembles wet sand.
- Add the kefir to the mixture and stir together until you have a slightly sticky dough. You should be able to pick it up and form a ball of dough, though it might stick just a little.
- Sprinkle a few tablespoons of the extra flour over a clean surface and put the dough ball onto it. Knead it a little and shape the dough into a log. Then, cut along the lengths of the log, forming eight separate pieces (or six if you want larger scones).
- Shape each piece of the dough into a rough rounded scone shape. Brush the top of each scone with milk and sprinkle over extra coconut sugar.
- Carefully take the hot pan out of the oven and quickly place all of the scones on to the tray. (If you are worried about the scones sticking to your tray, sprinkle over some extra flour over the tray before you pop the scones on).
- Bake the scones for approximately 15 minutes, or until the scones have turned a deep golden brown on top. They will crack slightly on top as they bake. (If you have made six larger scones they make take a few minutes longer - as always, watch your oven!)
- Once baked, allow the scones to cool for about 5-10 minutes before slicing to eat. These scones are best enjoyed with 24 hours or they tend to dry out a bit, so if you're not eating right away, slice them and store them in the freezer.
Notes
*I used psyllium husk in my recipe but you could also use psyllium powder instead. As the powder is a little finer in texture, you can reduce the amount to 1 teaspoon.
*This recipe is adapted from The Free From Fairy's Wholegrain Gluten Free Scone Recipe.
*I used cow's butter in my recipe but I'm sure you could use goat's butter in my recipe if you prefer it. And just to clarify I used cow's milk kefir - I have not tried this with a non-dairy kefir like coconut kefir.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!