I am not being presumptuous by that title, I swear. These are the perfect crumbly gluten-free vegan scones. And they are healthy too, made without any refined sugars, butter or oils. Don’t believe me? Keep on reading, my friend.
How can I even begin describing my love-affair with scones. The fact that I used the word love-affair just now should give you a slight idea of how it goes. My family and I have travelled a lot to Britain over the years (they even lived down there for a few years before I was born) and because of this I have had the great pleasure of eating some incredibly delicious homemade scones with tea during the weekend mornings. The crumbly texture of the lightly sweetened cake, with bits of dried fruit, served with a nice dollop of jam on top never fails to send my taste-buds soaring. Only for scones will I ever be out of superlatives.
I have wanted to recreate this dish in a healthy, vegan and gluten-free manner for ages and only now have I finally gotten around to it. Lets just say I think I just found a new sunday-morning breakfast addition.
And good news for my lovely readers who cannot eat high amounts of sugar in any form (*cough*dates*cough*), here is finally a recipe that can be made without any dried fruit! I know, I am shocked as well. I often find that scones are not meant to be too sweet, considering that it’s usually served with jam.
Oh and these are also ridiculously easy to make, it is almost laughable. No excuses, get baking!
Gluten-free Vegan Scones Ingredients:
- 2 cups raw cashews (or blanched almonds)
- 1/2 cup cornstarch
- 1/2 cup potato starch *
- 2 tsp baking powder
- 1 tsp psyllium husk powder
- 1/2 tsp Maldon salt
- 1 cup unsweetened plant-based milk
- 1 tsp vanilla essence
- 1 – 2 tsp liquid stevia *
- juice from 1/2 lemon (add in the zest as well if you want!)
Optional add-ins (pick one, mix or skip):
- 1/2 cup dried fruit (such as raisins, chopped dried apricot, etc)
- 1/2 cup fresh blueberries (or other berry of your choice)
- 1/3 cup chopped nuts (favourites of mine include: walnuts and hazelnuts)
Gluten-free Vegan Scones Directions:
- Place all the dry ingredients in a food processor and process until you have a fine flour. Transfer to a mixing bowl and stir in the wet ingredients. Add whatever optional add-ins you want (I chose raisins as you can see pictured) and stir well. Let the dough sit for 5 minutes.
- Prepare a baking tray with parchment. Drop around 3 heaped tablespoons for each scone on the baking sheet until all the batter is used. You can make them smaller or bigger if you want, as long as you adjust the baking time accordingly.
- Bake in a preheated oven at 175 degrees Celsius/350 degrees Fahrenheit for 20-30 minutes, or until it has a deep golden brown colour. Keep an eye on them from 15 minutes and onward.
Ideally you should let them cool for a few minutes before serving them with sugar-free jam and a vegan cream alternative. I for one love using cashew cream or whipped coconut cream (the latter is what you see in the pictures).
Additional notes (*):
I have been told that potato starch is really hard to come by in some countries, so just know you can use any type of starch instead (provided it is 100% a starch). This includes but is not limited to; tapioca, arrowroot, etc.
I only used a teaspoon of liquid stevia to take the edge off and round the flavours off, but you might need more or less depending on which brand you use. You can use any type of sweetener instead; agave, honey(not vegan), maple syrup, you name it. I refrain from using these myself simply due to personal preference, however the end result should be much the same. You will need to alter the amount according to which sweetener you use, but this can easily be figured out by tasting while adding it in gradually.
On a completely unrelated note, there is currently a fruit fly siege going on in our kitchen. I kid you not, there is an entire battalion of them infesting every nook and cranny they can reach. I mention this because coincidentally I got an email a couple days ago asking if I had a solution to this problem. Allow me to share this neat little trick I learnt from my mother a while back. If you mix equal parts vinegar (white wine or apple cider) with dish soap in a small bowl and leave it out on the kitchen counter, they will all swim into it and kill themselves. You will have a bug-free kitchen in no time!
P.S.: As a vegan obviously I respect all living creatures and the environmental role that they play in our ecosystem and yadda-yadda, but they should really know better than to infest my kitchen.
And that’s all there is to it! I hope you enjoyed this recipe and be sure to let me know how it goes, should you decide to try it out.