I have received several requests for this recipe since we made them in our class!
Here it is for your viewing pleasure, just in time for Thanks giving. Please note that you can convert most baked good recipes that use baking soda/powder to be gluten free if you use a gluten free flour (amaranth, brown rice, teff, buckwheat or any combination of these) and add the water/flax mixture, which will hold your bread together, in place of the gluten.
Experiment with this recipe! Add other kinds of dried fruit or nuts, or make them savory by removing the spices, agave nectar and prunes, increase the salt and add savory herbs such as oregano, thyme and/or paprika. If you are really feeling crazy, add some crumbled goat cheese or fresh corn.
Walnut Prune Scones
Preheat oven to 375 degrees
3 tablespoons flaxseed
1/2 cup water
3 cups brown rice flour
2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon salt
1 tablespoon baking powder (Hains brand is gluten and aluminum free)
1 teaspoon baking soda
1 1/2 cup of prunes
1/3 cup of walnuts
1/2 cup of oil (Almond, olive, macadamia or melt coconut oil or butter)
1/3 cup of agave nectar
2/3 cup of nut milk or water
1 teaspoon of vanilla
zest of one lemon
Grind flax seeds until fine
Combine flax with water or nut milk, stir with a wisk and let sit. It will become thick and gooey with time
In a separate container combine rice flour, spices, salt, baking powder and baking soda (which you might want to sift to break down any lumps.) Mix to distribute ingredients evenly.
Chop nuts and prunes into dime sized pieces, and add along with the lemon zest to the dry ingredients, mixing with your hands so the prunes and nuts are completely coated.
Add agave nectar, oil, 2/3 cup of nut milk and vanilla to the flax and liquid mixture, and stir until smooth.
Pour wet ingredients into the dry, stirring just enough so that everything is mixed together.
Coat a 1/3 measuring cup with oil, and lightly pack with batter. On two medium un-oiled stainless steel cookie sheets, fling the measuring cup of batter onto the sheet, so that the batter falls onto the sheet in a cup shaped pile.
Bake the scones for 10 minutes. Turn the sheet 180 degrees and switch racks if you use more than one to ensure all scones are baked evenly. Cook another 6-10 minutes, depending on when they smell and look done.