Gluten Free Dairy Free Millet Fruit Scones

Soft, tender, and packed with fruity bursts, these Gluten-Free Dairy-Free Millet Fruit Scones are a wholesome twist on a classic treat, perfect for those with dietary restrictions or looking to enjoy a healthier baked good. Made with a nutrient-rich blend of millet flour and almond flour and naturally sweetened with coconut sugar, these scones are delightfully light yet satisfying. Infused with the subtle tang of a dairy-free "buttermilk" substitute and studded with dried cranberries and apricots, each bite offers a perfect balance of flavors. Ready in just 35 minutes, this easy recipe is ideal for a quick breakfast, tea-time snack, or guilt-free dessert. Enjoy them warm from the oven, plain, or topped with your favorite jam for an allergen-friendly treat that's irresistibly delicious.

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 8

Ingredients

• 200 grams Millet flour
• 50 grams Almond flour
• 50 grams Tapioca starch
• 2 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 50 grams Coconut sugar
• 60 grams Coconut oil (solid, not melted)
• 120 milliliters Unsweetened almond milk
• 1 teaspoon Apple cider vinegar
• 1 teaspoon Vanilla extract
• 50 grams Dried cranberries
• 50 grams Dried apricots (chopped)

Directions

Step 1

Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper and set aside.

Step 2

In a large mixing bowl, combine millet flour, almond flour, tapioca starch, baking powder, baking soda, salt, and coconut sugar. Mix well to evenly distribute the dry ingredients.

Step 3

Add the solid coconut oil to the dry ingredients. Using your fingers or a pastry cutter, work the coconut oil into the flour mixture until it resembles coarse crumbs.

Step 4

In a small bowl or measuring cup, whisk together almond milk, apple cider vinegar, and vanilla extract. Allow it to sit for a minute to curdle slightly (creating a buttermilk substitute).

Step 5

Pour the wet ingredients into the dry mixture and gently mix just until combined. Be careful not to overwork the dough.

Step 6

Fold in the dried cranberries and chopped apricots to evenly distribute them throughout the dough.

Step 7

Turn the dough out onto a lightly floured surface (using millet flour) and gently shape it into a circle about 2.5 cm (1 inch) thick.

Step 8

Cut the circle into 8 equal wedges (like a pizza) and transfer each wedge to the prepared baking sheet, spacing them slightly apart.

Step 9

Bake in the preheated oven for 12-15 minutes or until the scones are golden brown and set.

Step 10

Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 11

Serve warm or at room temperature. These scones are delicious on their own or paired with jam or a dairy-free spread.

Nutrition Facts

Serving size	(655.9g)

Amount per serving	% Daily Value*
Calories	2264.3

Total Fat 95.2g	0%
Saturated Fat 54.9g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 2225.7mg	0%
Total Carbohydrate 329.0g	0%
Dietary Fiber 30.3g	0%
Total Sugars 116.8g
Protein 35.3g	0%

Vitamin D 44.6IU	0%
Calcium 373.3mg	0%
Iron 11.4mg	0%
Potassium 925.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.0%

Protein: 6.1%

Carbs: 56.9%