Easy Glutenfree Vegan Scones
These truly are Easy Glutenfree Vegan Scones.
Soft & fluffy with a beautiful nutty flavour from the wholegrain flour and simple to make just mix and tip onto a tray!
You may have noticed we are big fans of scones in this house. There are loads of recipes for them on here, all dairyfree & vegan friendly and in loads of different flavours both sweet and savoury. But none are free from gluten. Until now! Yes you heard me these are glutenfree and best of all thanks to the FreeFrom Fairy Flour these are not only wholegrain but rice free too! Now don’t get me wrong, aside from the arsenic issue, I don’t have a lot against rice except that anything with rice flour in causes my skin to flare up. Elodie is the same and is worse if she touches rice. So to find a glutenfree flour that has no rice in it is great. Add to that the extra calcium & nutrients in it from the wholegrains AND the beautiful flavour… Awesome!
For speed I tend to make scones in two large rounds and then slice each into wedges before baking. I cut into 8 for Peachick lunchboxes or if its to dunk in soup. For more volumous scones, make one large round and increase the baking time just needs extending to around 30-35minutes. The dough is quite soft and I haven’t cut this into individual scones, but with a floured board & cutter there is no reason why you couldn’t. I would suggest leaving the dough to sit for a few minutes for the ground chia to make it easier to handle.
Either way don’t use a rolling pin, just press gently with floured fingertips until the dough is the thickness you want. I go for a couple of inches as they cook quicker but for a special afternoon tea, double both the quantity & height of the dough.
Unlike other glutenfree flours, the FreeFrom Fairy flour has no xanthum gum in it so you will need to add your own thickener. I prefer using freshly ground chia seeds as its adding extra nutritional value to the scones. You can also use ground linseeds or psyllium husk too. These scones are quite sweet and taste a little bit like digestive biscuits. This is from the regular granulated sugar in them but coconut palm sugar would taste amazing too! For savoury scones reduce the sugar by half and maybe add a little grated vegan parmesan and black pepper. Whatever flavour you make them they are best eaten warm, these plain ones simply had dairyfree margarine on top, but jam would have been lovely too!
Ok officially hungry now – really shouldn’t blog recipes on an empty stomach!
Oh and Happy New Year! (I never know when is too late to say it? But as this is my first post of the year I reckon I can get away with it still!) Sorry got a little carried away with these yummy scones – so far 2018 has been pretty good and I am sticking to my resolutions. This week I have been tinkering with the manual mode on my trusty old Lumix in a bid to save it. I’m still not sure, I just think the camera on my phone is better. And the scratch on the lens of my camera is getting bigger. I
Recipe for Easy Glutenfree Vegan Scones
These truly are Easy Glutenfree Vegan Scones. Soft & fluffy with a beautiful nutty flavour from the ricefree, wholegrain flour and simple to make just mix and tip onto a tray! Packed full of nutrients with endless flavour combinations these make a great addition to lunchboxes as well as a quick afternoon treat!
- 225 g FreeFrom Fairy Flour
- 2 tbsp Ground Chia or Linseeds
- 50 g Baking Block or Dairyfree Margarine Must be cold
- 25 g Granulated Sugar
- 150 ml Dairyfree milk
- 25 g Sultanas or dried blueberries
Preheat oven to 180C and flour a flat cookie sheet.
Weigh the flour into a bowl and stir in the ground chia seeds. Cube the cold margarine and add to the flour.
Using fingertips, pastry cutter or food processor rub the margarine & flour together until it resembles chunky bread crumbs.
Stir in the sugar. Slowly pour in the dairyfree milk while stirring until it forms a soft dough. Leave to rest for 5minutes and tip out on a floured work surface.
Press out into a round about 2 inches thick and transfer to the baking sheet. Score into 8 wedges and bake for 20minutes until starting to brown.
Press out into one round and cut out indvidual scones using a 2inch straight sided round cutter. Arrange on a baking tray and bake for 15-20minute.
Eat warm & smothered in more dairyfree margarine or jam.
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