Apple-Ginger Scones with Molasses Glaze

Makes 8 mini-scones
Applesauce adds sweetness, moisture, and lightness to these grain-free scones. We used molasses as a super-simple glaze, but you can also make a vanilla glaze: Refrigerate a can of coconut milk, and skim the cream from the top; transfer to a bowl, stir in 1 tsp. vanilla extract and 1 Tbs. honey, then drizzle mixture over cooled muffins.

11/2 cups almond flour, plus more for rolling
1/4 cup coconut flour
1/3 cup coconut sugar
2 tsp. cinnamon
2 tsp. ginger
1/2 tsp. nutmeg
1 tsp. baking powder
1/4 tsp. salt
3 eggs
1/2 cup applesauce
1/2 cup currants
Molasses for glaze (about 1 Tbs.)

1. Preheat oven to 350°F. Line baking sheet with parchment.
2. In large bowl, combine almond flour, coconut flour, coconut sugar, cinnamon, ginger, nutmeg, baking powder, and salt. Whisk to combine.
3. In separate bowl, beat together eggs and applesauce until smooth. Stir in currants. Stir wet ingredients into dry.
4. Transfer dough to flat surface. Using lightly moistened hands, form dough into ball. Flatten top slightly to make dome shape, and cut into 8 wedges. Carefully transfer to cookie sheet, and bake 17-20 minutes, until knife inserted into center comes out clean.
5. Remove from oven, and let cool 10 minutes. When scones are cooled, drizzle tops of each with molasses. Serve at room temperature.

per scone: 220 cal; 8g pro; 13g total fat (2g sat fat); 21g carb; 70mg chol; 190mg sod; 4g fiber; 13g sugars

Food photography by Pornchai Mittongtare; food styling by Liesl Maggiore; prop styling by Robin Turk

For more recipes and article, see Beyond Gluten-Free.