Gluten-Free Balsamic Zucchini Scones | Celia's Gourmet Foods Cookbook

Gluten-Free Balsamic Zucchini Scones

GLUTEN FREE 233 Last Update: Dec 26, 2019 Created: Dec 26, 2019
Gluten-Free Balsamic Zucchini Scones
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Gluten-Free Balsamic Zucchini Scones

Ingredients

Directions

  1. Preheat the oven to 400 degrees.
  2. Place the brown rice flour, tapioca flour, baking powder, and sea salt in a medium-sized mixing bowl and whisk to combine. Add in the butter and continue to mix.
  3. In a separate small bowl, whisk together maple syrup, 2 teaspoons of the balsamic vinegar, almond milk, and vanilla extract. Add to the dry ingredients and mix well with your hands until the mixture thickens.
  4. Add the zucchini, flax seed, cereal, and dried fruit leather and continue to mix. Using a tablespoon, portion out golf ball-sized portions onto a cookie sheet. Drizzle each scone with the remaining balsamic vinegar and bake until golden brown, about 15-20 minutes. Remove from the oven and set aside to cool before serving. Enjoy.

Gluten-Free Balsamic Zucchini Scones



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Gluten-Free Balsamic Zucchini Scones

Ingredients

Directions

  1. Preheat the oven to 400 degrees.
  2. Place the brown rice flour, tapioca flour, baking powder, and sea salt in a medium-sized mixing bowl and whisk to combine. Add in the butter and continue to mix.
  3. In a separate small bowl, whisk together maple syrup, 2 teaspoons of the balsamic vinegar, almond milk, and vanilla extract. Add to the dry ingredients and mix well with your hands until the mixture thickens.
  4. Add the zucchini, flax seed, cereal, and dried fruit leather and continue to mix. Using a tablespoon, portion out golf ball-sized portions onto a cookie sheet. Drizzle each scone with the remaining balsamic vinegar and bake until golden brown, about 15-20 minutes. Remove from the oven and set aside to cool before serving. Enjoy.

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