April showers brought May flowers, and in this Healthy and Delicious segment, Down to Earth shows us how to use real flowers to make scones.
Start with a gluten-free dough, which is perfect for people with gluten sensitivities, intolerances, and celiac disease.
Combine flaxmeal and almond milk to make a flax “egg” that will hold the scones together. Put it aside for at least 15 minutes to allow it to set.
Next, whisk together gluten-free flour, baking powder, salt, and sugar. Coconut sugar is a healthier sugar alternative, but it makes the scones more brown in color.
Mix in the flowers. We added dried lavender to one batch and dried hibiscus and orange zest to the other.
Add the coconut oil into the dry ingredients and mix until well combined. The mixture should resemble sand.
Now, it’s time to add the flax egg, remaining almond milk, and vanilla to each, and blueberries to the lavender scone batter.
Mix well, then flatten into a circle on a lightly floured cutting board, rolling until the dough is about an inch and half thick.
Sprinkle some sugar on top of the dough, and cut into six to eight triangle slices.
Bake in the oven for 20 minutes at 375 degrees.
Down to Earth has gluten-free baked goods, gluten-free baking flour, and other substitutes.
You can also get burgers and wraps in the deli on gluten-free burger buns or tortilla wraps.