Resinous and piney rosemary paired with tart and bright blood orange makes for a delightful gluten free and vegan winter scone! These scones are essentially a holiday-version of my plain gluten free and vegan scones. The inspiration for these came from the garden. I often run my hands through the rosemary each time I’m outside. The scent is so lovely and fresh and grounding. I decided to imbue that feeling into a simple scone. While readying ingredients I spied a lonely leftover blood orange. And here we are!
This is the first bit of holiday baking I’ve been able to do. To be honest it’s been hard to fathom that it’s already December much less almost the end of the year. I wrote in an Instagram post this week that I’m going to prioritize my own self care for the remainder of the year. It’s easy for me to get caught up in needing to feel productive. Which means I forget to balance it out with rest and downtime. Perhaps you’re feeling a similar way? If so, make yourself a batch of these scones to enjoy. Sip a mug of tea or coffee, eat a scone or three or four. Then bask in the stillness and enjoyment of the moment.
Rosemary Scones with Blood Orange Glaze
- Total Time: 30-32 minutes
- Yield: 12 scones 1x
Description
Resinous and piney rosemary paired with tart and bright blood orange makes for a delightful gluten free and vegan winter scone! These are perfect for breakfast, brunch, or even as a snack with tea.
Ingredients
- 240 grams Bob’s Red Mill Gluten Free 1:1 Baking Flour
- pinch of sea salt
- 1 tbsp baking powder
- 2 tbsp organic cane sugar, plus a bit extra to sprinkle on top
- 1 tbsp finely chopped fresh rosemary
- 90 grams cold Miyoko’s Cultured Vegan Butter, cut into cubes
- 10 grams ground flax seed
- 50 grams hot water
- 110 grams cold plant milk of your choice (I used oat for this batch)
- 10 grams apple cider vinegar
- 3/4 cup powdered sugar
- 2–3 tbsp blood orange juice
Instructions
Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and set it aside.
Combine the ground flax seed and hot water in a small bowl. Mix, then set it aside to thicken for about 10 minutes.
Add the chopped rosemary and sugar to a medium-sized bowl. Rub the chopped rosemary into the sugar with your fingers to help it begin to release it’s flavor. Add the flour, salt, and baking powder to the bowl with the sugar and rosemary. Whisk to combine. Add the cold butter and cut it into the flour until it is roughly the size of peas or a bit smaller. You can do this with a fork or a pastry blender (my personal favorite method).
Mix together the thickened flax mixture, plant milk, and apple cider vinegar in a separate bowl. Add the wet ingredients to the dry and begin to mix with a wooden spoon to bring the dough together. I often bring the last of it together by hand to make sure I incorporate all of the flour. Form the dough into two one-inch thick rounds. They will be roughly four inches in diameter. Wrap the dough in parchment or plastic wrap and set it in the freezer to chill for at least 15 minutes.
Remove the dough rounds from the freezer and set them on your parchment-lined baking sheet. Sprinkle the top of each round with a bit of the cane sugar, then cut it into six equal wedges. Separate the wedges out onto the sheet, making sure to leave a couple of inches between each scone. Bake the scones at 425 degrees for 15-17 minutes or until they have puffed and are just barely beginning to turn golden around the edges. Cool the scones completely before glazing.
To make the glaze, sift the powdered sugar into a bowl. Add 2 tbsp of the blood orange juice to begin with. Whisk it into the powdered sugar to create the glaze. If it seems to thick, add a bit more blood orange juice. You want it to have a thick yet pourable consistency in order to drizzle it over the scones. Drizzle the top of each scone with the glaze, then allow the glaze to set before serving.
For a peek at the scone-making process, watch this video.
Notes
These are best enjoyed the day they are made! Leftovers can be left on a plate in your (turned off and cooled) oven.
- Prep Time: 15 minutes
- Cook Time: 15-17 minutes
