Apologies for the recipe title confusion! Is it a scone or a loaf? Our New Zealand and Australian friends have a modified scone recipe that was too fun to not push a bit further. Of course it’s now gluten free and for an extra twist it’s a loaf, not scones. For it’s avant-garde appearance it’s rather traditional in that you may consume it a la carte or with clotted cream and jam. It’s tastes best with black tea. Healthy chia seeds also add flavor and texture.
- 3 c self rising gluten free flour (like Pam’s)
- 2 T coconut flour
- 2 T chia seeds
- Zest from 2 small lemons, slice the remaining lemon
- 250 ml lemonade style soda water
- 8 oz heavy whipping cream
- coconut palm sugar for sprinkling
- Preheat oven to 450.
- Oil the bread pans. I use magic pan (7.5 by 3.5) loafs.
- Mix the flours, chia seeds and zest.
- Add the lemonade and cream. Lightly mix until blended then let rest so chia seeds may absorb the moisture (10 min); don’t over mix. The chia seeds will do the work and avoid it from becoming too dense.
- When the mixture is sticky, pour it out into two magic pans.
- Place a few lemon slices on top and gently sprinkle the tope of the loafs with coconut palm sugar.
- Bake for 30 minutes on the top shelf, avoiding the center of the oven’s heat.
- Remove from oven and completely cool in pan prior to removing from the pan.
- Serve at room temperature.
- Note = I attempted 100 variations to make my own sparkling lemonade. All were a bust, so I went with Niasca Limonata as it had the best blend of ingredients and used cane sugar.
Here’s what a slice looks like: