Orange Cardamom Breakfast Scone-wiches

I was trying to make breakfast scones, but I rolled out my dough a little bit too thin so I ended up with Breakfast Orange Cardamom Scone-Wiches. Come to think of it, these golden, rounded stacks of spicy orange goodness could be one of the best mess-ups to date! The citrus brought on board from the oranges with the spice kick from the cardamom is such an awesome combo. Lather these up with some ghee, homemade jam, and Ginger Spiced Whip Cream

Course Breakfast, Dessert

Cuisine British

Keyword grain-free scones, orange, paleo scones

Prep Time 10

Cook Time 20

Total Time 30

Servings -12

Calories 546kcal

Author Monica Stevens Le

Ingredients

For the scones:

4 cups gluten-free flour (a blend will work like Bob's Red Mill - but I used almond)
1/4 cup coconut sugar plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons sea salt
1 teaspoon ground cardamom
1 1/2 tablespoons grated orange zest
3/4 pound ghee solid, or grass-fed butter
4 eggs lightly beaten
2 tablespoons fresh squeezed orange juice
1 cup canned coconut milk make sure it's full fat!
1 tablespoons egg beaten with 2water for the egg wash
tapioca flour for dusting your work surface

For the ginger whip

1 can coconut milk (Leave a can of coconut milk in the refrigerator overnight then scoop the cream off the top! I use the Aroy-D brand for this! You can also use heavy whipping cream if you do not have a problem with dairy!)
2 tablespoons pure maple syrup or raw honey
1 1/2 teaspoons ginger powder
1 teaspoon vanilla extract

Instructions

Line a baking sheet with parchment paper, and preheat the oven to 400 degrees Fahrenheit.
In a large bowl, combine the gluten free flour, coconut sugar, sea salt, baking powder, cardamom and orange zest. I used a fork to efficiently combine them all and aerate the ingredients.
Then, using a box grater (I prefer to use the large holes), grate the stick of butter into the dry ingredient mixture. I continued to use the fork in order to incorporate the butter into the mixture.
In a separate bowl, whisk together the coconut milk, orange juice and eggs.
Slowly pour the wet ingredients into the bowl with the butter-flour mixture. Make sure you stir as you are pouring. I used my hand to really get everything well combined-- the mixture will be very sticky.
Now, take out some tapioca flour for coating your hands, the rolling pin and the surface you will be working on. I took out a wooden cutting board and laid out a layer of parchment paper.
Knead the dough out into about 3'4" to 1" thick. Make sure you are continuously flouring your surface and hands to keep the dough from sticking.
Using a cookie cutter, cut out circles from the dough and place the scones onto your prepared baking sheet.
Brush the top of each scone with the prepared egg wash and sprinkle with some coconut sugar.
Bake the scones for 20-25 minutes until the scones are golden just on the tops.
Allow the scones to cool for at least 10 minutes before loading them up with your toppings.
To make the whip cream, scoop out the cream from the coconut milk can into a medium-sized bowl. Beat the cream with an electric mixer or stand mixer until peaks form. Then, pour in the vanilla extract and sweetener of your choice.
Once it has reached your desired consistency, stir in the ginger powder.
Now, it's time to make these scones into Scone-Wiches! Spread a little bit of your favorite jam, butter or BOTH onto the scones and a nice, thick layer of the ginger whip cream. Top this off with another scone, making a SCONE-WICH! Yes!

Notes

I would store them in the refrigerator in an air-tight container. They should only last 2-3 days.

Nutrition