Gluten Free Vegan Scones2014-02-23
- Yield : 8 scones
- Servings : 8
- Prep Time : 5m
- Cook Time : 15m
- Ready In : 25m
I think this combination strikes fear into any cook. Gluten Free & Vegan. Gluten free can be avoided with such things as eggs when making breakfast, but then throw in Vegan and things start to get tricky. When we get these dietary restrictions we rarely make the scones gluten free, because often it is one guest and a full house. This weekend however we had half of our guests who were gluten free and one who was dairy free. What was an innkeeper to do?
I found this recipe and decided to give it a whirl.
And then I came up with my version with ingredients I had already. My notes, they were a little dry, I immediately said they needed butter, but weren’t horrible, and the guests loved and appreciated them.
- 1 cup Almond Flour
- 1 cups Bobs Red Mill GF All-Purpose Baking Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Sea Salt
- 1/3 cup sugar
- 1 cup Coconut Milk
- 1/2 cup craisins
Preheat oven to 400 degrees F.
Add dry ingredients to bowl or food processor (I used the food processor). Pulse or mix until combined.
Stir your coconut milk to incorporate the cream that settles. Slowly add the coconut milk until the dough forms and holds together. If it gets too wet you can add more flour, too dry add a bit more milk.
Turn dough out onto a lightly floured surface and form into a round ball and then flatten.
Cut into 8 triangular pieces and place on baking stone or parchment lined baking sheet.
Bake for 15 - 20 minutes or until golden brown.