Gluten-Free Balsamic Zucchini Scones Recipe

May 31, 2012 @ 5:33 PM
Posted by Amie Valpone, Special Contributor

Nutrition

Exclusive from The Daily Meal

Big-Batch Roast Chicken

Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...

Multigrain Turkey-Mango Club Sandwich

Think all club sandwiches are created equal? Think again because this one is a keeper. No...

General Tso's Chicken

Deep-frying is a method I prefer to avoid for everyday cooking, but this is one of the dishes for...

Popular Recipes

More Recipes By Amie Valpone

Gluten-Free Sweet Balsamic Zucchini Scones

Amie Valpone

These scones are light and fluffy with a sweet balsamic drizzle. And I simply just can’t get enough. So, I made this fun scone recipe because, as much as I wish it weren’t true, a girl can’t survive off fruity desserts alone.

There has to be some sort of balance, you know? Like, for every fruity dish, you have to counteract it with a bite of balsamic and some zucchini. Now, we all know scones are usually full of sugary ingredients, but not in this recipe, because the sweetness from this sweet balsamic vinegar brought out the natural flavor of these incredible homemade scones.

Now, if you know me well, you know I surely make everything from scratch. That’s right. No cutting corners over here. That’s why I decided to spend an entire weekend in my tiny Manhattan kitchen recipe testing for the perfect sweet balsamic scone.

And boy oh boy did it take all weekend. But it sure was worth it. A lil’ bit of sugar n’ spice and some balsamic vinegar and you’re all set. Well, I’d add in a bit of flour and a few other odds and ends but overall these scones simply wouldn’t be sweet scones without my balsamic vinegar.

INGREDIENTS

1 1/2 brown rice flour
1/3 tapioca flour
1 baking powder
1/2 sea salt
1/2 vegan butter
1 maple syrup
4 aged balsamic vinegar, such as Manicardi
1/2 almond milk
1 vanilla extract
2 small zucchini, chopped

DIRECTIONS

Preheat the oven to 400 degrees.

Place the brown rice flour, tapioca flour, baking powder, and sea salt in a medium-sized mixing bowl and whisk to combine. Add in the butter and continue to mix.

In a separate small bowl, whisk together maple syrup, 2 teaspoons of the balsamic vinegar, almond milk, and vanilla extract. Add to the dry ingredients and mix well with your hands until the mixture thickens.

Add the zucchini, flax seed, cereal, and dried fruit leather and continue to mix. Using a tablespoon, portion out golf ball-sized portions onto a cookie sheet. Drizzle each scone with the remaining balsamic vinegar and bake until golden brown, about 15-20 minutes. Remove from the oven and set aside to cool before serving. Enjoy.