sweet miscellany

These vegan and gluten free scones have the flavor and texture of traditional ones! They’re still my base scone recipe many years later and are highly requested at family gatherings. The key is to keep the ingredients cold and use the exact ingredients I call for below!

You’re probably wondering why I decided to put the word “magical” in the title for these. It’s because I couldn’t figure out a better way to express the fact that these are hands down the best vegan and gluten free scone (or biscuit) I’ve ever eaten. If you know me, you know I don’t lie about such things. And, you would also know I take my baked goods VERY SERIOUSLY.

If you’ve been a reader or follower of the blog for a while, you’ve probably seen a number of scone recipes over the years. Why is this one any different? Because it uses very specific ingredients to mimic the flavor and texture of a standard scone all while being vegan AND gluten free. And soy free. And nut free if you like depending on your milk. BAM.

Why You Need Particular Ingredients for These Scones

Because the resulting scone relies so much on the magical combination of ingredients, there’s not much wiggle room in terms of options. You can use whatever plant milk strikes your fancy but my favorites are homemade cashew and full fat coconut. Oat milk also works beautifully. As for all of the other ingredients, you have to use the exact brand and weight listed below or I can’t be held accountable for what comes out of your oven. Usually I don’t share recipes like this, but in this case, the scones are well worth it. Just trust me.

The Key to Making the Best Gluten Free and Vegan Scones

Before I share the recipe, let me start by saying scones rely heavily on COLD ingredients. This helps create the characteristic lift and layers that result from the cold butter hitting the hot oven and releasing steam. So, don’t ignore parts of the recipe that say to chill something. Since the structure of gluten free baked goods is much different, these scones do best in a smaller shape (which you’ll also see reflected in the recipe instructions). They also need to be allowed to cool for at least 20 minutes before you eat them. This allows them to set properly. Otherwise, they will be a bit gummy. Alright that’s enough chatter, let’s get to it!

Magical Vegan and Gluten Free Scones

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• Author: Courtney West
• Total Time: 35-37 minutes
• Yield: 6 small scones 1x
• Diet: Vegan

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Description

These vegan and gluten free scones have the flavor and texture of traditional ones! They’re still my base scone recipe many years later and are highly requested at family gatherings. The key is to keep the ingredients cold and use the exact ingredients I call for below!

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Ingredients

Units MUS Scale 1x2x3x

• 120 grams Bob’s Red Mill Gluten Free 1:1 Baking Flour
• pinch of sea salt
• 1 1/2 tsp baking powder
• 1 tbsp organic cane sugar, plus a bit extra to sprinkle on top
• 45 grams cold Miyoko’s Cultured Vegan Butter, cut into cubes
• 5 grams ground flax seed
• 25 grams hot water
• 55 grams cold plant milk of your choice (I used homemade cashew)
• 5 grams apple cider vinegar

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Instructions

Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and set it aside.

In a medium-sized bowl, whisk together the flour, salt, baking powder, and sugar until combined. 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 your fingers, a fork, or a pastry blender (my personal favorite method). Once you do this, place the bowl in the freezer to chill for 5-10 minutes.

Combine the ground flax seed and hot water in a small bowl. Mix, then set it aside to thicken for about 10 minutes. After it thickens, add the cold plant milk and apple cider vinegar. Mix to combine.

Remove the bowl from the freezer. Add the wet ingredients to the bowl, then begin to mix with a wooden spoon or spatula. Mix until you have a cohesive dough. I often bring the last of it together by hand to make sure I incorporate all of the flour. Form the dough into a one-inch thick round. It will be roughly four inches in diameter. Wrap the dough in parchment or plastic wrap and set it back in the freezer for 10 minutes.

Remove the dough round from the freezer and set it on your parchment-lined baking sheet. Sprinkle the top of the dough with a bit of the organic 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 20 minutes before eating.

These scones are best the day they are made but leftovers can be kept in an airtight container and enjoyed within 2 days.

Notes

• You can make more than six scones by doubling or tripling the recipe. Just make sure to still keep the size of the scones small.
• These are best in terms of flavor and texture the day they are made!

• Prep Time: 20 minutes
• Cook Time: 15-17 minutes
• Category: baked good