A Scone For Tuesday

If you are a person who eats gluten free and dairy free, you know how rare it is to find a cafe or restaurant that offers pastries and baked goods that you can indulge in. So often places may offer a gluten free option, but it contains dairy. Or it’s vegan, but it contains wheat or spelt flour. (I’m looking at you, Greenstar!) I keep hoping things will change, and that chefs everywhere will discover that it is very possible to create interesting and fabulous things to eat without gluten and dairy. Anyway…the next best thing is to make your own and bring it along when you’re meeting a friend for coffee, so you won’t feel left out of Normalville.

Here is an easy and delicious scone recipe, in case you’ve been hankering for one like I was. These are gluten free vegan scones adapted from a recipe found on the blog Sarah Bakes Gluten Free. It’s a great starting point, and I’ve been known to add lemon or orange zest, cinnamon, pumpkin, nuts, dried fruit to make all kinds of scones. Last time I made them, I doubled the recipe and then made half of the dough with blueberries and half with chocolate chunks.

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Gluten Free Vegan Scones

1 3/4 cups gluten free flour blend

1/2 cup sugar, plus more for scone tops

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

5 tablespoons Earth Balance vegan butter (I use the soy free version)

1/2 cup almond milk plus more for scone tops (or other non-dairy milk of choice)

1 teaspoon vanilla extract

1 cup fresh or frozen blueberries, strawberries, raspberries, dried fruit, chopped nuts, chocolate chips or chunks or a combination

Directions: Preheat oven to 400 degrees. Line baking sheet with Silpat or parchment paper and set aside.

Mix together flour, sugar, baking powder, baking soda and salt. Cut in vegan butter using a pastry cutter until the butter is pea-sized. Pour in the milk and stir to combine. Add in the fruit/nuts of choice.

On floured surface and with floured hands, shape dough into a 12 inch circle. Cut dough into 8 triangles and place on lined baking sheet. Dip fingers in almond milk and wet tops of scones. Sprinkle with sugar.

Bake 16-18 minutes or until golden. Allow to cool on rack before eating. Store in airtight container.

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