Yes, It is true, this is a recipe for Grain Free Chai Scones!!

It’s Autumn and there is nothing better than Chai on a Crisp Fall day!  Now you can have scrumptious Chai in your scones too!  This recipe took me a while to get right,  My whole family loves this gluten-free, sugar-free, dairy-free, version of the scone!  The texture is amazing!

What makes this recipe so special?  The addition of raw hemp seed.  It makes this a nutritious and delicious scone!

 

 

Grain-Free Chai Scones

Makes 12 scones

 

Ingredients 

1/2 cup almond flour

1/2 cup arrowroot flour

1/2 cup coconut flour

1/2 cup  raw hemp seed

2 tsp. baking powder

2 tsp. ground ginger

1 tsp. cinnamon

1/2 tsp. salt

1/4 tsp. cardamom

1/8 tsp. ground black pepper

1 TBS. molasses

1/4 cup grass-fed butter or ghee (at room temperature)

1/2 cup cold whipping cream or coconut milk

1/2 tsp. vanilla bean paste

1/2 cup currants

 

DIRECTIONS 

  1. Preheat the oven to 350 degrees.
  2. Grease an 11×13 pyrex baking dish.
  3. In a large mixing bowl combine the dry ingredients first and whisk.  Then add the remaining ingredients (except the currants) one at a time until well incorporated.  *Gently fold in the currants after all other ingredients
  4. Pat the dough into a round mound and place onto the baking stone.  Gently cut into triangles.
  5. Bake for 20 to 25 minutes until a fork comes out clean.

 

ENJOY! 

 

Blessings,

Signature

 

*This post may contain affiliate links.  Thank you for supporting The Peaceful Haven!

 

Janelle Esker

Janelle Esker is the grateful wife of Michael and homeschooling mother of six amazing children. She lives with her family, 4 cats, 1 dog, 3 ducks and 12 chickens in scenic Ohio. Janelle received her B.A. in Education from Ohio Northern University. She is the author of CHOSEN: One Family's Journey with Autism.

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4 Comments

  1. What a great site! I definitely will bookmark your site. All the Best!

    1. Thank you for your encouragement!

  2. These look delicious, thank you!

    1. You are very welcome, Emelia!

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