It’s been awhile since I’ve shared this video, but it’s one of my favorites, so I’m sharing it again for all my new subscribers (hi!) who didn’t get a chance to see it when I first posted it over a year ago! This simple gluten-free vegan scone recipe is easy to whip up, but will really impress your friends and family, and wow your taste buds. It’s a perfect breakfast or tea time treat for these cold winter days. Enjoy, and let me know what type of breakfast you like best, so I can start brainstorming recipes for you! And coming next post…. a review and giveaway of Jules E. Dowler Shepard’s new book “Free For All Cooking“! Stay tuned….
Cherry Oat Scones
Makes 12 scones (gluten, wheat, dairy, egg, soy, peanut, tree nut, and sesame free)
These hearty scones are a perennial favorite, and now, thanks to gluten-free oats, even those on gluten-free diets can enjoy them. Feel free to swap out other dried fruits for the cherries. Dried apricots, cranberries, raisins, chopped dates, or figs are all wonderful substitutions. These are delicious with a little vegan butter!
1 cup plus 2 tablespoons rice milk
1 tablespoon cider vinegar
2 cups Basic Gluten-Free Flour Mix
3/4 teaspoon xanthan gum
2 tablespoons double-acting baking powder
1/3 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
11/4 cups gluten-free old-fashioned oats
1/3 cup dairy-free, soy-free vegetable shortening
1/2 cup dried cherries
Sanding sugar (optional)
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Whisk together 1 cup of the rice milk and the cider vinegar. Set aside.
3. In a large bowl, whisk together the flour mix, xanthan gum, baking powder, granulated sugar, salt, and cinnamon.
4. Add the oats and toss. Add the shortening in pieces, and work in with a pastry blender or two knives until you have a pea-sized crumb.
5. Add the cherries, tossing until combined.
6. Add the rice milk mixture and stir with a wooden spoon until combined but still clumpy.
7. Flour a work surface lightly with a little gluten-free flour mix, and turn out the dough. Lightly flour your hands. Sprinkle the dough with a little flour mix.
8. Divide the dough in half. The dough will be sticky. Shape into two 6-inch disks. Cut the disks into 6 pie-shaped wedges. Transfer the scones to the baking sheet. Brush with the remaining 2 tablespoons rice milk, then sprinkle with sanding sugar.
9. Bake in the center of the oven for 17 minutes, or until lightly golden.
10. Serve warm from the oven, or let cool on a cooling rack.
Reprinted with permission from The Allergen-Free Baker’s Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame. Copyright © 2009 by Cybele Pascal, Celestial Arts, an imprint of the Crown Publishing Group, Berkeley, CA. Photo credit: Chugrad McAndrews.