Last weekend, my oldest daughter came to me with my cookbook in her little hands, and a gleam in her eye. She was both proud and excited to be holding the large cookbook that her very own Mom had created, and she was determined to bake something from the book, by herself. I tell you, you have a million moments to be proud of your kids, and it feels amazing. Kids actually look for ways to make their parents proud of them. But when a moment happens that your kids stand up, take notice and are genuinely proud of their Mom for an accomplishment…well, there’s no feeling like it in the world. So of course, we had to bake!
She chose to make scones which had been a favorite of our family (and bakery customers!) for quite some time. But on this day, it was her job to read, measure and mix the ingredients. I was simply there to assist.
We only had one “almost” mishap when she tried to add 1 cup of Baking Powder instead of 1 tsp!
And while we measured and mixed, my youngest handled cooking up some potatoes with ham. She likes to add a little sprinkle of Daiya cheese every once in awhile since she can’t have dairy. That’s her very own skillet by the way. They each received one for Christmas last year and they’ve used it a ton! They feel pretty big having their own kitchen equipment. Nice pj’s!
Don’t you hate when you’re measuring potato starch or tapioca starch and it poofs everywhere?! Oops, forgot to warn her about that!
Being in the kitchen with your kids is one of the best ways to bond as a family. You get to spend time together, laugh and talk, plus they’re reading and learning fractions as they work! See? Look how happy we are! (note: photo not staged AT ALL)
In no time the scones were ready for the oven. We had frozen organic blueberries on hand so that’s what we used, but they’re delicious with peaches, blackberries, raspberries or even strawberries!
And to give you a special sneak preview of The Healthy Gluten Free Life cookbook, here is the recipe for our famous Teff Scones! Now go bake a little memory with your little ones. Enjoy!
- 1½ C teff flour
- 1 C sorghum flour
- 1½ C brown rice flour
- ½ C potato starch
- ½ C tapioca starch
- 2 tsp xanthan gum
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ tsp sea salt
- 1 C Coconut oil, melted (we used 3/4 C coconut oil and 1/4 C olive oil to make them extra moist)
- ¾ C Organic evaporated cane juice (We used Organic Maple Syrup)
- 1½ tsp Pure vanilla extract
- 1¼ C Coconut milk (or other nondairy milk of choice)
- 2 C frozen or fresh fruit of choice
- 1) In a large bowl, whisk together dry ingredients.
- 2) In a stand mixer, mix oil and sugar together; add the vanilla.
- 3) Alternate adding the dry ingredients and the coconut milk to the sugar/oil mixture until all of the dry ingredients and milk have been used. Mix well. The dough will be very thick, but should be moist and hold together. If the dough is crumbly, add 1–2 Tbsp warm water and mix briefly, until incorporated.
- 4) Add 2 C frozen fruit of choice and mix briefly to incorporate. Don’t mix too long or the fruit will break apart and your mixer will whine because the dough is so thick! You can also knead the fruit into the dough by hand.
- 5) Scoop dough into approximately 2½-inch balls, or about the size of a baseball (I use a 2¾ oz ice cream scoop), and place on parchment-lined cookie sheets.
- 6) Press down on dough balls firmly with the palm of your hand to flatten slightly, making approximately 3½- to 4-inch discs. Press more frozen fruit into tops of scones if you see some bare spots that need more yumminess. Lightly sprinkle organic evaporated cane juice over tops of dough discs.
- 7) Bake at 350° for about 25 minutes (a little less if using smaller dough balls), rotating baking sheets once after 15 minutes. When they are done, the edges should be ever so slightly browned and the center firm but giving to the touch.
- 8) Cool on pans for about 5 minutes, then transfer scones to a wire rack to cool completely. Enjoy! Don't forget to wrap and store any leftovers in the freezer. To enjoy later, just thaw on the counter, warm slightly in the microwave and you're good to go!