Vanilla Bean Scones (Paleo/Gluten Free) (Edit recipe)

These delightful vanilla speckled delights are a similar to scones you might find at your local coffee shop. A mini version so you can enjoy a couple of them along with your beverage of choice. Baked to golden deliciousness then cooled slightly before they get a lovely vanilla glaze. A recipe that comes together so easily you'll find yourself making them on a regular weekly rotation!

20 minutes

15 minutes to 17 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	260
Fat:	9 g
Carbohydrates:	44 g
Protein:	4 g
Cholesterol:	20 g
Sodium:	175 mg
Fiber:	2 g
Sugars:	25 g
Calculated per serving.

by Back Porch Paleo

Serves: 12

Ingredients

1 whole Vanilla Bean Pod, caviar scraped out, divided
.75 cup Vanilla Bean Almond Milk (Three Trees), or milk of choice
1.5 cups Otto’s Naturals Non-GMO Cassava Flour
.3 cup Maple Sugar, can sub granulated sugar
2.5 tsp Baking Powder
.25 tsp Redmond Real Salt
.5 cup Unsalted Butter, chilled & cut into ½” pieces
1 whole Egg
2.5 cups Powdered Sugar, can sub maple powdered sugar for strict Paleo, this will change the flavor profile & color

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350°F and prepare a baking sheet by lining it with parchment or a silpat mat.
Whisk the caviar of vanilla bean with almond milk and set aside.
In a medium-sized bowl, combine one cassava flour with maple sugar, baking powder and salt. Add butter and cut into dry ingredients with a pastry cutter or fingers until you have a nice crumbly texture and butter is incorporated.
Reserve 2 tbsp of the milk/vanilla mixture to a small cup to brush the scones before baking. Next, add ¼ cup into another small bowl for the glaze. Add the egg to the remaining milk/vanilla mixture and whisk to combine.
Make a well in the middle of the dry ingredients and add the wet ingredients. Mix using a small wooden spoon until the dough comes together and forms a nice ball, working with your hands as needed.
Lay a piece of parchment paper down on a flat working surface and dust with a bit of cassava flour. Place dough in the middle and shape into a 6” x 5” rectangle with your hands, pressing it to about ¾” thickness. Using a sharp knife, cut into six even squares measuring approximately 2” x 2½”. Cut these squares diagonally, giving you 12 scones.
Carefully place each scone on the prepared baking sheet, leaving at least 2” between each scone. Using a pastry brush, carefully brush each top with reserved 2 tablespoons of vanilla milk. Bake for 15 to 17 minutes or until the edges just begin to turn brown. Remove from the oven and let cool completely on the baking sheet.
Prepare the glaze while the scones bake by combining with a whisk the reserved ¼ cup (60 ml) vanilla milk with powdered sugar. Once scones are completely cooled, carefully dip the scone upside down into the glaze, letting the excess glaze drip off. Place on a baking rack to continue to drip and for the glaze to firm. Repeat with all scones. Enjoy once the glaze has firmed up. Store any leftovers at room temperature for a couple of days.