Scones are one of my favourite things, I have many fond memories of them, none better than devouring them with jam and cream after a wet day on the farm. But I wondered, as a gluten intolerant vegan, if I would ever have light scones again. Well, I am not sure I have got these quite to the same volume and lightness, but it comes close and I’m going to continue tweaking this. This is the exact Edmond Cookbook recipe, New Zealand’s iconic cookbook, which I have tweaked to make a gluten free and also vegan scone. You may have a particular gluten free flour combo that works well for baking, please just go ahead and use it. I am gluten intolerant but am able to consume 100% spelt flour, however not all gluten intolerant people can as it contains some gluten. If you are coeliac or have a more severe intolerance, substitute the spelt I use for another gluten free flour. I have tried it with the full 3 cups of buckwheat flour, but it has a strong taste and a dry texture. I will update this post with other mixes I try. So far buckwheat & spelt work well for me personally, but it must be 100% organic spelt.
I think it needs a lot of baking powder to help them rise it’s easy to find gluten free baking powder – look online if you get stuck. They are sugar-free too, just lots of dates for sweetness.
Preparation Time: 15 minutes
Baking Time: 12-15 minutes
- 3 cups flour- I used 2 cups buckwheat, I cup spelt ( replace this for 100% GF with preferred flour ), both stoneground
- 5 teaspoons gluten free baking powder
- 50g coconut oil`
- pinch himalayan pink salt
- 1- 1 1/2 cup brown rice milk
- 1 cup chopped dates
- some orange juice and extra milk
- Preheat oven to 230C and place non stick tray inside to heat.
- Sift dry ingredients in a large bowl.
- Add the coconut oil by hand and rub into the flour between your fingertips.
- Add the milk in stages and mix quickly with a knife. Do not over-mix.
- Mix in chopped dates.
- Turn out onto floured surface and roll out to about 3/4 inch thick.
- Cut into nine even scones with a knife or cutter.
- Remove tray from oven, sprinkle with flour and place scones on tray carefully.
- Mix about a tablespoon of plant milk with 2 teaspoons orange juice and brush scones with this for a nice golden colour.
- Place scones in oven and cook for 12-15 minutes or until golden and well cooked.
- Serve hot with raspberry & chia seed jam.