I just whipped up a batch of these super healthy (gluten-free, protein-packed) scones to take to a New Year’s party my beloved and I are heading to tonight – I figure they’ll come in handy right around the midnight mark, once we’ve all yelled “HAPPY NEW YEAR!” at the top of our lungs, then look around for something delish to eat while we all come down from our happy high that New Years Eve brings. Before I head off to the party, I wanted to share the recipe with you, because, well, priorities! You NEED to make these ASAP!!
A little flatter than the usual scone, I made these babies thinner and tastier to suit a range of preferences, catering to those who really don’t like a mouthful of floury dry dough, no thanks! I used orange juice and its rind together with dried goji berries to help make these scones naturally sweet but still health-supportive. If you’re concerned about the price of goji berries, might I suggest you scope out your closest asian grocer before hitting the health food store… I bought my goji berries from Chinatown here in London, one of my FAVOURITE haunts for innovative and affordable ingredients as well as cheap, cheap, cheap fresh vegetables and fruit. If you cant find gojis anywhere, there’s always online OR you could substitute these for dried cranberries or even sultanas (though I can’t vouch for how they’d work out, as I haven’t made them yet!).
Wherever you are in the world, whatever time it is right NOW, I wish you much love, good health and happiness for 2016.
Goji Goodness Orange Scones
- 250g almond meal
- 2 teaspoons baking powder
- ½ tsp sea salt
- 60g butter (or ghee or coconut oil)
- 100g dried goji berries
- Rind of one orange (organic is best when using rind)
- 4 Tablespoons juice from orange
- For glaze, one beaten egg
- Add almond meal, baking powder, salt, butter, goji berries and rind in food processor and blend until well combined. Add egg and orange juice and blend until a dough begins to form.
- Transfer dough to a clean, flat surface and knead together before rolling out to about 1/2″ thickness (I like to sprinkle a little almond meal to prevent the dough from sticking – see images below).
- Cut shapes (I like to use fun cookie cutters for this) and carefully place each scone on a baking sheet before brushing each with a little of the beaten egg.
- Bake at 400F/200C until scones appear to brown (should take about 15-20 mins depending upon your oven)