I love to cook for people and I love to cook for my wife. There is nothing that makes a cook happier than seeing friends, family, guests enjoy are work or should I say play. My wife absolutely loves scones. As you have been reading, she, and therefore I, have been trying a gluten free diet to see if we feel better. So it was only natural that I try to make a gluten free scone. I chose to make a Gluten Free Vegan Cranberry Scone.
I knew the biggest question about making a good scone would be how to get a good density. My wife likes a hearty scone that is really crumbly. Her favorite scones come from The Great Harvest Bread Company in Evanston. Evanston is not too close to where we live so it is a real treat when we buy some. It is truly a treat because they are so darn expensive. Any time I see something that is that expensive, I immediately think that I can make that or at least I will try. I have made scones a number of times. It is quite hard to get this consistency I described above that my wife so enjoys.
To try and get the density for these gluten free vegan cranberry scones, I molded them into a smaller circle than I would do if using gluten flour. The next time I try to make gluten free scones, I will double the recipe. Then, I will have a dough mass similar to what I feel I work with in the gluten recipe. The end result for these scones was pretty darn good. Look at the flakiness you can see in the side view. It is almost biscuit like. I think you can also see that they look like they will be crumbly. For those of you who do gluten free baking, you will know that a lot of gluten free baked goods are crumbly. So it was only natural for these scones to turn out this way.
The cast of characters.
The dry ingredients, and then, the wet ingredients mixed in.
The cranberries added and then the scones formed and cut.
The Gluten Free Vegan Cranberry Scone plated.
Gluten Free Vegan Cranberry Scones
- 1 1/4 Cup All Purpose Gluten Free Flour extra for dusting
- 3/4 Cup Almond Flour
- 2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Tsp Xanthum Gum
- 1/2 Cup Brown Sugar
- 1/8 Tsp Salt
- 1/4 Cup Coconut Oil Melted
- 1 Tsp Vanilla Extract
- 1/4 Cup Coconut Milk
- 1/2 Cup Blueberries
Preheat oven to 400°. Grease a baking sheet.
In a large bowl, whisk all dry ingredients together.
In a small bowl, mix all wet ingredients together. Pour into large bowl, stirring until thoroughly combined. Use your hands to knead dough. If batter is too dry to knead into a ball, add 1-2 more tablespoons of milk. Fold in blueberries.
Sprinkle extra flour on a clean surface. Form batter into ball and flatten only little, keeping the edges round. Use a sharp knife to slice dough into 4 triangles. Place pieces on baking sheet.
Bake for 15 minutes, or until edges are golden brown. Remove from oven and let cool for at least 15 minutes before enjoying.
Serve and enjoy!