Updated: Feb 2, 2021
I couldn't love these scones more, they're so delicious! They're completely customizable, so get creative! Some variations I've included in this recipe are apple and chocolate chip! They're great for breakfast or as a snack, they're really just great any time of the day! Toast them up with some jam or butter, however you like, and enjoy! They're super easy to make too, anyone can do it!
Yields: 6 medium sized scones
Pictured: Chocolate chip scone with no glaze, apple scone with sugar glaze topping
For The Scone Base:
1/2 cup almond flour
6 tbsps Bob's Gluten Free 1:1 Baking Flour
2 tbsps brown rice flour
2 tbsps millet flour
1 tbsp corn flour
1/2 tsp psyllium husk powder
1 tsp baking powder
2 tbsps brown sugar
a small pinch of salt
a dash of cinnamon & ginger powder (optional)
4 tbsps vegan butter, cold & cubed
1/2 flax egg (1/2 tbsp ground flaxseed mixed with 1.5 tbsps warm water)
2 tbsps plant milk (I used oat)
1 tbsp lemon juice
1/2 tsp vanilla extract
1/4 cup dried apple, diced
1/4 cup dairy free chocolate chips
1/4 cup dried apricot, diced
Optional Glaze/Topping Pre-Bake:
2 tbsps plant milk + 3 tbsps raw sugar
1 tsp honey mixed with 1 tbsp warm water
1. In a medium bowl, mix together your dry ingredients plus your mix-in if you're using one.
2. Combine your flax egg, plant milk, lemon juice, and vanilla extract in a small container and set aside.
3. Add your cold, cubed vegan butter to your dry ingredients and, using a fork, cut the butter into the dry ingredients until the pieces are no larger than the size of a split pea. This usually takes me a couple minutes.
4. Add your combined wet ingredients to this mixture and mix everything together into a moist dough.
5. Place a silicone baking mat over a baking sheet and use it as a surface to form your dough into a lightly flattened circle. Using a knife or pastry cutter, divide the circle into sixths. Separate each wedge from each other, placing them a couple inches apart from each other on the mat.
6. Preheat your oven to 375 degrees Fahrenheit and stick the scones in the freezer for a minimum of 5 minutes and a maximum of 7 minutes to chill while your oven preheats. If 7 minutes has passed since you put them in the freezer and your oven isn't ready yet, stick them in the fridge for the remainder of the time.
7. Optionally, before baking them, give your scones a glaze/topping. For a sugar topping which'll give added texture and sweetness, use a basting brush to brush plant milk over the tops of each scone then sprinkle raw sugar over the tops of each one. For a honey glaze which'll give your scones a more toasted color, mix your warm water and honey until combined and brush some over the tops of each scone.
8. Bake your scones at 375 for 10 minutes, then when the 10 minutes are up, raise the temperature to 400 degrees Fahrenheit and keep them in there for 3 more minutes. Remove the scones from the oven and let cool 5-10 minutes. They're best served warm. For enjoying them the next day(s) after they were made, just pop them in your toaster, air fryer, oven, or toaster oven!
Feel free to comment below or reach me on Instagram @eats.by.eli if you have any questions, if you have made this recipe, and if so, what you thoughts were! Best wishes!