I have wanted a scone for weeks. When Rob's mom sent Westley home with a few vegan but so-not-gluten-free blueberry scones recently, I came very close to saying "screw it" and just eating one. Instead, I made muffins that I fancied up with almonds, shredded coconut, and chocolate chips to keep myself from feeling deprived. But muffins are not scones.
The thing about craving gluten-free vegan baked goods is that you often have to make them yourself. Which, fine, whatever, I'm used to it. I'm not a fan of baking, though, because I don't like measuring. And I really don't like gluten-free vegan baking because that shit is science! There are multiple flours and meals and gums involved, and it often takes a few "practice runs" before your baked good is actually good.
But! Today was awesome. Today, I made gluten-free vegan scones out of the blue, with stuff I already had in the house, and they were perfection. Flakey and tender. Sweet, but not too sweet. And not muffins.
Plain* Gluten-free Vegan Scones
Makes 8
1 Tbsp flaxseed meal
3 Tbsp warm water
1/2 cup coconut milk
1 tsp apple cider vinegar
3/4 cup sorghum flour
1/2 cup brown rice flour
1/2 cup tapioca flour
1/2 cup millet flour
1 tsp xanthan gum
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp sea salt
1/3 cup brown sugar
1/2 cup Earth Balance or other non-hydrogenated vegan margarine
1 tsp vanilla extract
In a small bowl, mix flaxseed meal with water and set aside. In a glass measuring cup, combine coconut milk and vinegar and set aside. Preheat your oven to 425, and line a baking sheet with parchment paper.
In a medium bowl, whisk together: flours, xanthan gum, baking powder, baking soda, salt, and brown sugar. Cut Earth Balance into chunks and add it to the dry mixture. Use a pastry cutter or two butter knives to work everything until it's nice and crumbly.
Give the flaxseed mixture a final whisk and add it to your bowl. Add in the milk-vinegar mixture. Stir everything together until well combined, adding flour a pinch at a time if the mixture seems super-sticky. Sprinkle a little flour onto the countertop. Place dough on top and use your hands to shape it into a flat circle. Cut into eight mostly-equal wedges and transfer to parchment-lined baking sheet.
Bake in a 425 degree oven for 13–15 minutes. Allow to cool on the baking sheet for a few minutes, then transfer to a cooling rack...
...or directly into your mouth.
* These beauties don't have to be plain, of course. Fold in 1 cup of blueberries or other fruit, or 1 cup of chocolate chips before shaping and cutting. I'm looking forward to making them again with lots of orange zest mixed in and a sweet orange glaze on top.
4 comments:
YUM! And I have to say the orange variety sounds especially delicious.
mmmm, baked goods for newly vegan, gluten free, reduced headache Sarah. Thanks. That is, when I have to time to bake.
How are you such a kitchen badass at figuring out perfect ratios and stuff? I mean, I had a motherfreaking bakery as my job (for like 10 minutes, but still) and I was never that great at creating recipes on the fly without doing some very serious research beforehand.
This is where I do a Wayne's World bow and say, "I'm not worthy!!"
It's mostly guesswork, Allison! (Which is why so many of my baking projects flop.) I also do a lot of tweaking of existing recipes and hoping for the best. And knowing what flours I like helps, too. A combination of sorghum, millet, and tapioca makes most things super-tasty. Millet flour, in particular, is magical.
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