Gluten Free Vegan Scones Recipes

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GLUTEN FREE SCONES



Gluten free scones image

A simple gluten free scone recipe with an easy strawberry jam to enjoy on the side. Perfect for a gluten free cream tea - cream first! Add a large handful or two of sultanas to turn these into gluten free fruit scones.

Provided by Sarah Howells

Categories     Baking

Time 30m

Number Of Ingredients 10

300 g gluten free self-raising flour, (plus extra for dusting)
50 g golden caster sugar
50 g unsalted butter, (cut into cubes)
1 large egg
100 ml semi-skimmed milk, (plus extra for brushing)
1.5 tsp baking powder
1/2 tsp xanthan gum
350 g strawberries, (hulled and halved)
200 g caster sugar
1 lemon (juice only)

Steps:

  • Preheat the oven to 200'C and line a baking tray with a sheet of baking paper. Set aside while you make the scone mix.
  • Add the butter and sugar to a large mixing bowl and sift in the gluten free flour, baking powder and xantham gum. Using your fingers, rub the mix together until it resembles breadcrumbs.
  • Add the milk to a jug and then crack in an egg and beat lightly until combined. Pour into the flour mix and use a wooden spoon to bring the mix together. As soon as it comes together as a dough, lightly flour the worktop and turn it out.
  • Knead the dough a couple of times to bring it together (you don't want to over-knead) then use your hands to bring the dough into a circle. Flatten using your hands (or a rolling pin) to approx 3cm thick. Using a 5cm fluted cutter, cut out 12 circles from the dough. When you run out, just roughly bring the leftovers together and flatten again - don't keep kneading in between, it doesn't matter if they're a bit rustic!
  • Place the circles on the lined baking tray with a 2cm gap between them. Brush each scone with a little milk. Bake in the oven for 10-12 minutes, until golden on top. Cool on a rack before serving. These are best served fresh and warm, approx 5-10 minutes after removing from the oven.
  • Add the strawberries, lemon juice and sugar to a pan and place on a low heat. Bring to the boil and allow to boil steadily for 10-15 minutes until the jam is set. To test it, spoon out a tiny bit of the jam onto a cold plate and leave for a minute. If you can push it with your finger and it doesn't flood back, it's ready. Once cooked, leave to cool for 15 minutes before placing in a sterilised, airtight jar ready for serving.

Nutrition Facts : Calories 145 calories, Carbohydrate 24.6 grams carbohydrates, Protein 2 grams protein, ServingSize 12 scones

GLUTEN-FREE VEGAN PUMPKIN SCONES



Gluten-Free Vegan Pumpkin Scones image

These Gluten-Free Vegan Pumpkin Scones are flaky, soft, and full of warm pumpkin spices! They're made with canned pumpkin and topped off with crunchy pecans and a simple maple glaze. The perfect vegan scones!

Provided by Rachel Conners

Categories     Breakfast

Time 1h40m

Number Of Ingredients 14

2¾ cups (264g) blanched almond flour
1 cup (128g) arrowroot flour or tapioca flour
¼ cup coconut sugar
1¼ teaspoons baking powder
2 teaspoons pumpkin pie spice (or use 1¼ teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon nutmeg, and ⅛ teaspoon allspice)
½ teaspoon sea salt
½ cup (100g) refined coconut oil, firm
¼ cup full-fat canned coconut milk, plus extra to brush on top of the scones
⅓ cup (81g) pumpkin puree
1 flax egg, see notes for how to make, a regular egg can also be used
1 teaspoon vanilla extract
¼ cup chopped pecans, toasted, to press on top
Raw Turbinado sugar, to sprinkle on top
Maple glaze, see Notes for the recipe, you can also use maple butter!

Steps:

  • In a food processor or large mixing bowl, combine the blanched almond flour, arrowroot flour, coconut sugar, baking powder, pumpkin pie spice, and salt. Pulse or whisk together.
  • Add in the coconut oil and pulse or use a pastry cutter or fork to work the coconut oil into the dry ingredients until only very small chunks of coconut oil remain.
  • In a small mixing bowl, whisk together the coconut milk, pumpkin puree, flax egg, and vanilla extract. Add to the dry ingredients and stir or pulse until completely combined.
  • Place a sheet of parchment paper on a baking sheet and dust with arrowroot flour. Put the dough on top of the parchment, dust with more arrowroot flour, and press into a circle, about 1½" thick and 8" across. Place in the refrigerator for at least 1 hour or up to 24 hours to chill. If leaving in the refrigerator for more than a few hours, I recommend wrapping the dough in plastic wrap so it doesn't dry out.
  • When ready to bake, preheat the oven to 375°F. Cut the circle into 8 scones and separate from each other so they're not touching. Use a pastry brush to brush the top of the scones with a small amount of coconut milk. Sprinkle with chopped pecans and raw turbinado sugar, if using. Bake for 20 minutes or until golden brown.
  • Serve warm or let cool completely before serving. Store in an airtight container in the fridge for up to a week.

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