Gluten-Free Vegan Scones
Takes about 30 minutes start to finish. Makes 12 good sized scones.
1 1/2 Cups All Purpose Gluten-Free flour
1/2 Cup Teft Flour
1/2 Cup Ground Almonds or Almond Flour
3/4 tsp. Xanthan Gum*
1/3 Cup Sugar + some for topping
1 Tbs. Baking Powder
1/2 tsp. Sea Salt
1 1/4 Cup Canned Coconut milk (cold) + some for topping
1 tsp. Vanilla Extract
3/4 Cup Chocolate Chips or Carob Chips (vegan) OR fruit
*the Xanthan Gum helps to bind the flours, which is nice, but if you don't have it, you could skip it.
Preheat oven to 425
Mix all your dry ingredients: flour, xanthan gum, baking powder and salt.
Add your wet ingredients: vanilla extract and coconut milk. Stir until combined.
Fold in your chocolate chips or fruit.
On a floured surface, form the dough into a 3/4 inch thick disc. Using a sharp knife cut the dough into wedges, like a pie. I cut mine into 12 pieces, and they were a great size.
Place the wedges on a parchment lined cookie sheet an inch or 2 apart. Brush on coconut milk over each scone and sprinkle a good amount of sugar over that.
Bake at 425 for about 20 minutes, or until golden brown.
I made a batch of these after dinner, and didn't think they would make it to the morning, they were that good! We did manage to save a few that night. I hope you get to enjoy these yourself this weekend. I am going to make more for sure, but this time maybe with blackberries!