Delicious Gluten-Free Vegan Scones
Delicious Gluten-Free Vegan Scones
Course: Breakfast, brunchDifficulty: EasyServings
8
servingsPrep time
20
minutesCooking time
18
minutesIt’s hard to duplicate the texture of traditional scones using gluten-free ingredients. After many years of experimenting, however, I came up with this recipe that comes pretty close. These are my go-to scones and have been a favorite at my house for years. I hope you enjoy them as much as I do!
Preheat oven to 350 degrees F
Ingredients
2 cups gluten-free flour
1/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
non-dairy milk + 1 Tbsp lemon juice to = 1 cup
1 Tbsp oil
Optional:
Add any spices you like, such as 1/2 tsp cinnamon or pumpkin pie spiceIf desired, add up to 1 cup of dried fruit, such as: currants, raisins, cherries, cranberries
-or-
chocolate chips
-or-
chopped nuts
Directions
- Mix dry ingredients together in a medium bowl (add spices, if using)
- In small bowl, mix the wet ingredients (if using, add optional dried fruit, chocolate chips, or nuts)
- Pour wet ingredients into the dry ingredients, and mix lightly
- Dump the dough (which will be very soft) onto either a greased, or parchment paper-lined cookie sheet
- With damp hands, shape dough into a circle about 1/2-inch thick
- With a floured sharp knife, cut 8 wedges (but don’t separate them)
- If desired, sprinkle the tops of the scones lightly with sugar
- Bake at 350 degrees F for 15 minutes, or until slightly golden brown. Check with a toothpick inserted in center, to see if they are cooked through. If still doughy, bake for another few minutes, up to 18 minutes total (do not overcook!)
- Cool for 5 minutes, then pull scones apart and place on wire rack to cool completely
Notes
- Scones will keep refrigerated for a few days in an airtight container, or several months in the freezer in ziploc bags.
