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 butter was the best for texture either hot or 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. If this is the case, then add more flour.
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 “oooh yeaaahhh” factor, which is what I did. Yum!
Vegan Orange-Cranberry Scones
- 2 tbsp Flaxseed meal
- 4 tbsp Water
- 1 cup Juice from oranges (approx. 4 oranges) + its rind
- 2 tsp Almond extract
- 2 1/2 cups Brown rice flour
- 1/2 cup Tapioca flour
- 1 cup Cranberries
- 1 tbsp Baking powder
- Ãƒâ€šÃ‚Â½ cup Coconut sugar
- Ãƒâ€šÃ‚Â½ tsp 1/2 tsp sea salt
- 1 tsp fresh rosemary finely chopped
- ÃƒÂ¢Ã¢â‚¬Â¦Ã¢â‚¬Å“ cup Vegan butter (not margarine)
- Ãƒâ€šÃ‚Â¼ cup Cane sugar (for sprinkling on top) or
- 2 cups Icing sugar Sifted
- 1 tbsp Almond milk
- Preheat oven to 400F and line a baking sheet with parchment paper.
- In a small bowl prepare your flax eggs by adding your water and flax meal and mixing till well combined. Wait for 5 minutes.
- Once your flax egg has congealed, in a medium-sized mixing bowl, add the juice from the oranges and its rind, almond extract, and flax egg. Mix until uniform. Let sit 15 minutes to activate the flax.
- In a separate mixing bowl, add rice flour, tapioca, baking powder, sugar, salt, and rosemary. Mix until uniform.
- 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.
- 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 cane sugar.
- Bake for 16 min in a convection oven or 19 in a standard one. Let sit for 15 minutes before eating.
- If using icing, in a mdium bowl combine your sifted icing sugar to your almond milk and whisk until you have a smooth texture.