The Cook Book: gluten-free vegan scones

Hey there! I'm Ashley from Sugar Mama Bakeshop. I recently had an amazing conversation with Heather about the crazy effects of diet on our health... specifically she told me about her awesome experience with cutting out gluten and dairy.

Well, she was preaching to the choir :)

I've been gluten & dairy free for 4 years now and I've made it my mission to create fabulous sweet treat alternatives.

I really do believe that you can enjoy delicious desserts and pastries and still feel great about what you're putting into your body!

And to prove it I'm sharing one of my favorite recipes.

I was never really that into scones.

But then I got a request for gluten free scones so I gave them a whirl and holy cow!

They're so good.

These are so great for breakfast because they're low sugar and since scones are a little on the dryer side they go perfectly with a big ol' cup of coffee!

These bad boys are quick and easy. Plus you can mix it up. We love them with chocolate chips and/or blueberries. (Word to the wise: freeze your blueberries for at least half an hour before mixing to avoid purple scones...unless you're into that kind of thing.)

Chocolate Chip Scones

(printable version here)

Ingredients:

• 1 TBSP flax meal
• 3 TBSP hot water
• 1/2 cup plain coconut milk (or soy)
• 1 tsp lemon juice
• 2 cups flour**
• 1 tsp xanthan gum
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp sea salt
• 1/3 cup brown sugar
• 1 stick vegan butter (I love Earth Balance)
• 1/2 tsp pure vanilla
• 1/2 tsp almond extract
• 1 cup chocolate chips, blueberries or any other fruit!

**For the flour in this recipe I used 1/2 cup each of:

• whole grain brown rice flour
• whole grain sorghum flour
• tapioca starch
• potato starch

Instructions:

Prep a cookie sheet with parchment paper and preheat over to 425.  In a small bowl mix together flax meal & water. Let mixture set at least 5 minutes and stir "goop" together until well blended. (This is your "egg".) In a glass liquid measuring cup combine milk & lemon juice. (This acts as a "buttermilk".) Set aside. In a medium bowl whisk together: flour, xanthan gum, baking powder, baking soda, sea salt, and brown sugar. Cut butter into chunks and add to the dry mixture. Cut in with knives or a pastry blender tool until crumbly. Add 1 cup of mini chocolate chips to the dry mixture. (Or wait and add blueberries or other fruit at the end.)  Add flax "egg" into mixture above. Then add "buttermilk" mixture. Finally add vanilla & almond and mix until just binding together. Sprinkle rice or sorghum flour onto countertop. Place dough on top and knead a few times (5 or 6 times). Pat into a round shape (like a really big thick pancake). Cut into 8 pie shaped pieces. Place on cookie sheet, brush tops lightly with milk and bake in 425 degree over for 13 –15 minutes. Cool for a couple minutes on the pan & then on wire rack.

Enjoy!