Gluten-Free Fermented Black Seed Scones With Everything Bagel Topping Recipe

This savory scone says “goodbye” to cream, butter, and all-purpose flour, and “hello” to a gluten-free dough filled with flax seeds, almond flour, and coconut oil. To amp up the superfood factor, we added a supplement powder with black seed (also known as nigella), aloe, and turmeric that’s fermented so it’s gentle on tummies. To finish it off, sprinkle on a totally addicting topping inspired by “everything bagels.” And here’s a tip—make a double-batch of the topping and save some to dust over popcorn.

Fermented Black Seed Powder Scones With Everything Bagel Topping

Yield: 8 scones
Active Time: 10 minutes
Total Time: 35 minutes

Ingredients

For the topping
2 tablespoons poppy seeds
2 tablespoons sesame seeds
1 tablespoon onion powder
2 teaspoons garlic powder
1 teaspoon New Chapter Fermented Black Seed Powder
½ teaspoon sea salt

For the scones
2 tablespoons whole flax seeds
6 tablespoons water
2 cups almond flour
½ cup tapioca flour
1 teaspoon New Chapter Fermented Black Seed Powder
1 ½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon sea salt
½ cup coconut oil, melted
¼ cup almond milk

Instructions

Make the topping
Add all topping ingredients to a small bowl and stir to combine.

Make the scones
Preheat oven to 350 degrees F and generously mist a 10-inch cast-iron pan with cooking spray. Whisk flax seeds and water in a large bowl; let sit 5 minutes. While the flax seeds soak, whisk almond flour, tapioca flour, fermented black seed powder, baking powder, baking soda, salt, and 1 tablespoon topping mixture in a medium bowl.

Add coconut oil and almond milk to bowl with the flax seeds; whisk until fully combined. Pour dry ingredients into wet and stir until incorporated. Pour batter into pan and smooth with an icing spatula. Sprinkle remaining topping over the batter. Bake for 20 to 25 minutes, until toothpick comes out clean and scones are slightly golden.

Recipe credit: Angela Gaines