It’s January, the beginning of a new year, and right now most of us have healthy lifestyle habits on our minds. You might be wondering how gluten-free scones fit into living a healthy lifestyle.
As you probably know, traditional scones are often rich with butter and heavy cream. Then, they’re topped with a sugary glaze. They’re good. Really, really good. But they’re not necessarily good for you.
Part of what I love to do is show people how to take classic recipes and make them healthier so they can enjoy them as a small part of a well-balanced diet.
Let’s walk through the healthy transformation these scones went through.
To make-over these scones, I started with a healthy fat. Instead of butter I opted for coconut oil, which has many health benefits:
Stop by Attune Foods to read more about these healthy, gluten-free, dairy-free scones & get the recipe!
Gina
posted on January 25, 2012 at 1:02 pm
Those scones look fabulous! It must be scone season, because I just posted a new blueberry scone recipe this week as well: http://glutenfreegourmand.blogspot.com/2012/01/best-whole-grain-blueberry-scones.html I’ll have to check this one out too!
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Marillyn @ just-making-noise
posted on January 25, 2012 at 1:23 pm
I do the same. Whenever I find a recipe I like… more often I end up make changes to more wholesome ingredients ;o)
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Saundra
posted on January 26, 2012 at 12:31 am
Amy I read the post over at Attune and these look yummy. You mentioned a coconut oil that doesn’t taste. What brand are you using? I need to find one that doesn’t carry the coconut taste.
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Amy Reply:
February 2nd, 2012 at 3:45 pm
@Saundra, Omega Nutrition Coconut Oil
is incredible. No taste at all. The link goes to the coconut oil I buy from Amazon – I get the 7 pound tub because in the long run it’s so much less expensive.
Hugs,
Amy
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InTolerant Chef
posted on January 26, 2012 at 4:37 pm
Lovely, perfect for morning tea!
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Sarah
posted on January 27, 2012 at 8:10 am
These look delicious! Can’t wait to try the recipe! On an unrelated note- I’m attempting to make a vanilla bean cheesecake for my husband’s birthday party tomorrow. I found a Cheesecake Factory look-a-like recipe but it calls for
1.5 lbs cream cheese
1 cup sugar
2 tbsp flour
1tsp vanilla
2 vanilla beans
4 eggs
2 tbsp heavy cream
What do I substitute for the sugar? Amy, in some of your cheesecake recipes, you use agave nectar, but do I need to cut back on a different liquid as a means to not over-liquidfy the cheesecake batter? Can I just use an equal ratio with palm sugar instead?
Any advice you can give would be appreciated!!!
Thanks =)
Sarah
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Amy Reply:
February 2nd, 2012 at 3:43 pm
@Sarah, Here is the link to my Cranberry Swirl Cheesecake recipe – you can just leave out the cranberry swirl part:
http://simplysugarandglutenfree.com/cranberry-swirl-cheesecake/
Hugs,
Amy
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Jessy
posted on February 1, 2012 at 10:17 pm
Sandra, you will want to get the one that doesn’t say virgin. The virgin coconut oil will have the coconut flavor. The ‘non’ virgin one shouldn’t.
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Gluten Free Diet
posted on February 5, 2012 at 4:43 pm
Love it … looks and smell yummy.
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Donna McFarland
posted on March 16, 2012 at 2:14 pm
Amy…sorry, I forgot to ask you this in the original note I sent to you personally…because I follow a strict almost no saturated fat diet for MS, can I sub safflower or canola oil for the coconut oil? I’m just getting started with searching out recipes and things in your site and see that used a bit. oyyy…mixing this, with the Swank diet is going to be interesting but doable I’m sure. THANK YOU again!!
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