The yummiest Gluten Free Scones

Sophia Ellis
Aug 29, 2016
2 min read

As you know, us British folk love a spot of Afternoon tea. And what better way than to serve it with some Oat milk tea and Vegan Scones, with soya cream and jam..mmmm! Only problem is, my mum is gluten intolerant meaning I have had to adjust the recipe in order for her to join in with the tea party! To my surprise they turned out to be amazing! Golden and crisp on the outside yet fluffy and light on the inside, perfect.

Ingredients:

3/4 cup (180 ml) Sweetened Rice milk (or alternative)
3/4 cup (90 g) Gluten free self raising flour
1 cup Rice flour
1/4 cup (50g) Almond meal
1/4 cup (50 g) coconut sugar
1/2 tsp sea salt
6 Tbsp (90 g) room temperature coconut oil (scoopable, not liquid or frozen* | or vegan butter - I did half and half)
1/3 cup (60 g) raisins, sultanas or other dried fruit

1 tsp Cinnamon

Method:

Preheat oven to 190c and line a baking sheet with parchment paper (or leave bare).
In a mixing bowl, combine all the flours, salt, cinnamon and sugar. Mix to combine.
Add room temperature coconut oil/butter and use hands to rub in till the flour is crumbly.
Whisk in the milk mixture and add to the dry ingredients a little at a time while stirring with a wooden spoon. Add the dried fruit and gently stir once more to incorporate.
Gently transfer to a floured surface and use your hands to form it into a tube shape about 2 inch in height. Use a large knife to cut the sausage-like shape into 6 even wedges (or 8 for smaller scones). Then use a floured spatula to transfer the scones to the prepared baking sheet. Sprinkle the tops with a bit more coconut sugar.
Bake for 20-25 min, or until fluffy and light golden brown on the edges. Let cool slightly before enjoying.
Best when fresh. Once completely cooled, store leftovers at room temperature in a well-sealed container for up to 3 days. They are also freezable if you cant keep your mits off them! These can be eaten as they are or so yummy with vegan butter, jam or even splash out with some soya whip cream and agave! Oh and a pot of English Breakfast Tea! Spiffing!