Description
These gluten free rosemary scones with blood orange glaze are the perfect wintertime treat! A golden and slightly crisp exterior gives way to a soft and crumbly interior flavored with aromatic rosemary. Fresh blood orange juice lends both flavor and color to the tangy glaze that pairs perfectly with the piney rosemary. These scones are both gluten free and vegan making them perfect to share with those that have food sensitivities and allergies.
Ingredients
- 240 grams Bob’s Red Mill Gluten Free 1:1 Baking Flour
- pinch of sea salt
- 1 tablespoon baking powder
- 2 tablespoons cane sugar, plus a bit extra to sprinkle on top
- 1 tablespoon 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 non-dairy milk (I used oat for this batch)
- 10 grams apple cider vinegar
- 3/4 cup powdered sugar
- 2–3 tablespoons 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 with a pastry blender, your fingers, or a fork until it is roughly the size of peas or a bit smaller. The mixture should look crumbly.
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. Since these are gluten free, you don’t need to worry about overworking the dough! Form the dough into two one-inch thick rounds. They will be roughly four to five inches in diameter. Wrap the dough in parchment or plastic wrap and set it in the freezer to chill for at least 15 minutes until firm.
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.
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
- Category: baked good