Warm out of the oven. Add your favorite fruits, seeds, spices and nuts. Top with granola and unsweetened Amande yogurt. A basic recipe with many variations to enjoy. Freeze them after they cool. Freezing gluten free is a better way to keep the moisture and flavor in.
Gluten Free and Vegan Basic Scone Recipe:
1/2 c almond meal from Trader Joe’s
1/2 c brown rice flour
2 1/2 c Bob’s all purpose
2 Tbl baking powder
1/3 c of sugar (regular, maple or coconut) Careful if you try a liquid, it will change the consistency making it dense.
1/2 tsp salt
1 tsp xanthum
1/3 cup Kite Hill or Miyoko’s Vegan Butter
3/4 c unsweetened plain Amande almond yogurt
2 tbl lemon juice or vinegar
1/2 c coconut kefir (plain, unsweetened)
1/4 c water
Directions:
1) Mix all of the wet ingredients except butter. Let sit. This will sour everything. You want that for scones.
2) Mix all dry. Cut in the butter. Add the wet. Mix in any additions.
3) Turn the dough out onto a floured work surface. Rub flour on your hands. Cut dough in half. Roll dough into 2 discs about 1/2 inch thick. Put on greased or parchment pan and freeze while preheating the oven to 400 degrees. Bake for about 20 minutes until the dough springs back when touched (like when you bake a cake) and the top is golden.
