Breakfast Bento with Gluten-Free Mini Scones

The Ninja Baker’s Breakfast Bento starring mini gluten-free scones could make your munchkins smarter. No kidding. According to Rutgers University research, families who collaborate in the kitchen together show kids with higher math scores and richer vocabularies. (Sharing mealtimes also contribute to the well-being quotient.) So, take a step in the right direction with my completely cute, do-able and healthy breakfast bento.

The Ninja Baker's Breakfast Bento :
Gluten-free mini scones, bunny eggs and star-shaped strawberries.

Are you wondering how you are going to make bunny face hardboiled eggs? Easy! Amazon sells a pair of egg molds for less than 3 dollars. (So do many Japanese markets in Little Tokyos.)

Step 1. Gather fruits your children love. Strawberries, thinly sliced apples are quickly transformed into heart and star shapes with mini cookie cutters.

Step 2. Hard boil eggs. Run the eggs under cold water and peel off the shells. Carefully place into egg molds. Snap the lids shut. Plunge into ice water for 15 minutes. Gently remove from the molds and smile at your egg-quisite artistry.

Step 3. Bake the mini scones. (See the recipe below.) Enjoy plain or with jam or peanut butter or both!

Step 4. Arrange the fruits, eggs, and scones with your children.

Step 5. Watch for grins and allow the good times to flow.

Gluten-Free Mini Scones

Melt in the mouth goodness gluten-free scones. Add a touch of strawberry jam - Heaven! Your mini mes will love the Ninja Baker's gluten-free mini scones whether they are gluten sensitive or not. 

  • 1 cup rice blend flour 
  • ¼  cup coconut flour + extra for rolling out the scone dough
  • ¼ cup corn flour
  • 1 ½  teaspoons baking powder
  • 1/3 cup superfine or caster sugar 
  • 1 egg for the dough
  • 1 egg, beaten, for brushing the tops of the scones before baking 
  • ¼ cup + 2 tablespoons French vanilla half and half
  • ½ cup cold butter

1. Whisk together the flours, sugar and baking powder in a large bowl.
2. Cut the butter into cubes and work into the flour mixture with a pastry cutter, two knives and/or your clean fingers.
3. When the dough resembles pea-size crumbly bits, add the egg.
4. Stir in the half and half. Keep mixing until all ingredients are well combined and clump together to form a ball.
5. Cover a cutting board with wax paper. Sprinkle coconut flour on top. Slide the dough onto the board. Sprinkle a bit more flour on top of the dough. Cover with another piece of wax paper.
6. Roll out the dough to ½ inch width. Cut out 1 ½ inch circles.
7. Place the circles onto a parchment lined cookie sheet.
8. Paint the scones with the lightly beaten egg.
9. Bake for 12 minutes at 375 degrees. Or until the bottoms look golden brown.

Yields approximately 30 mini scones.

The Ninja Baker's Breakfast Bento and Mini Gluten-Free Scones recipe are also seen via the Foodie Friends Friday No Rules Party! Thank you to Joanne of What's on the List for the invite.


Wishing you a kitchen filled with warmth and chitter-chatter

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.



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