I love scones. There is nothing like coming home for the holidays and having a freshly baked batch of scones waiting for you when you wake up. They are a great staple for the holidays, but finding a delicious vegan and gluten-free scone recipe online was a bit of a challenge. I wanted to make an excellent gluten-free and vegan version that wouldn’t remind you that your eating vegan and gluten-free. So, I scoured the internet to find the best recipe possible, but even at that, the recipe turned out dry and crumbly. So, I went back to the drawing board and made up my own. I think I baked at least 8 batches so I’m happy to say that in this process, I have become a bit of a vegan scone expert so that I could give you the best possible recipe without sacrificing taste and texture.
When researching the internet, I found recipes that used all different types of flour, but not all are equal. For me, the rice flour was the best combination for this. I also found several versions with coconut oil and margarine. The coconut oil version was ok when it first came out of the oven, but cold scones are good too, and with coconut oil, they were just too hard and dry. Using vegan margarine was the best for texture for both hot and cold.
These are pretty easy to make, and the steps are pretty straight forward. The key to this recipe is to have a relatively dry mixture. If it feels a little sloppy and you can't seem to shape them into a disc without it melting it's because you probably have too much liquid. This is more or less the consistency that you are looking for in order to have a perfect scone.
If you prefer having these for breakfast, I would suggest sprinkling a little cane sugar on top before baking. Use one that has a large grit for the best texture and to create a light caramelized coating. If you would prefer having these as a dessert, you can also pour some icing sugar on top for that ooey-gooey factor, which is what I did. Yum!
Happy Holidays and enjoy!
2 tbsp flaxseed meal
1 cup juice from oranges (approx. 4 oranges) + its rind
2 tsp Almond extract
3 cups of brown rice flour
1 cup cranberries
1 Tbsp baking powder
1/2 cup coconut sugar
1/2 tsp sea salt
1 tsp fresh rosemary finely chopped
6 Tbsp vegan margarine (room temperature)
1 tsp agar powder
¼ cup of cane sugar (for sprinkling on top) or icing sugar for drizzling
1. Preheat oven to 400F and line a baking sheet with parchment paper.
2. In a mixing bowl, add the juice from the oranges and its rind, almond extract, and flaxseed meal. Mix until uniform. Let sit 15 minutes to activate the flax.
3. In a separate mixing bowl, add rice flour, baking powder, sugar, salt, agar powder, and rosemary. Mix until uniform.
4. Combine wet ingredients with dry ones, then add margarine and use two knives to cut it into the mixture until only small bits of the margarine remain.
5. Transfer to a floured surface and shape a disc with your hands about 1 inch in height. Use a large knife to cut the circle into 6 even wedges. Then the knife to transfer the scones to the prepared baking sheet. Sprinkle the tops with coconut sugar.
6. Bake for 16 min in a convection oven or 19 in a standard one. Let sit for 15 minutes before eating.
7. If using for a dessert, drizzle up some icing on top.