The perfect grain free and vegan scones!
Spring has arrived here in Oregon (and it’s glorious). With the coming of spring flowers and blooming trees I was inspired to make something just as vibrant as the nature around me.
This week we have orange scones! These scones are grain free/gluten free, egg free, and dairy free making them paleo friendly and vegan!
The challenge with grain free baking is all of your baked goods tasting the same, since you’re using the same flours different ways. But each flour plays it’s part and are a must to make the recipe work!
In this recipe the Almond Flour acts as the soft, fluffy texture (almond flour is never gummy). I also like that almond flour is not processed, all it is is ground almonds. For a sensitive stomach like mine almond flour is a god send.
Arrowroots starch is needed to bind the recipe together, without it you wouldn’t have any crunch to your scone.
Coconut Flour helps soak up moisture and gives the scones a more desired texture. Since almond flour is so soft and coconut flour is grainy they balance each other out to create the right texture for the scone. The downside is coconut flour has a very strong flavor.
I use all of these flours in almost every single recipe, because they work so well. The only downside is they are very flavorful on their own.
For this scone recipe we use orange essential oil, this covers up some of the flavor on the flours and gives this scone it’s own unique special flavor that you won’t find in any of my other recipes.
The outcome is a scone that is crunchy on the outside, softer on the inside, bright and flavorful and perfect with a cup of tea!
I’ve made this recipe with orange and chocolate chunks which is sweet, decadent and more of a dessert.
And I’ve made this recipe with orange and blueberries which is bright, fresh and slightly healthier!
Anyway you choose this scone recipe is a great base for any flavor or add-ins you desire!
GRAIN FREE AND VEGAN SCONES
- 1 cup blanched almond meal
- 1/3 cup arrowroot starch do not substitute
- 3 tbsp coconut flour
- 1 heaping tbsp orange zest
- 1 tbsp baking powder
- 1/4 cup coconut sugar
- 1/2 tsp salt
- 1/4 cup coconut oil in firm state
- 1/8-1/4 tsp orange essential oil or extract
- 1 flax egg 1tbsp flax meal, 2.5 tbsp water
- 4-8 tbsp full fat coconut milk from a can see notes
- ADD-INS 1/2 cup blueberries chocolate or craisins (all will be delicious)
Preheat your oven to 400 degrees F.
In a medium/small bowl prepare your flax egg by mixing the flax meal and water. Set aside for about 5 minutes until it becomes a goopy consistency.
In a separate bowl whisk together your almond meal, arrowroot starch, coconut flour, coconut sugar, baking powder, orange zest and salt.
"Cut" in the firm coconut oil into the dry mixture using a pastry cutter or fork until the coconut oil is evenly disbursed.
In your flax egg bowl add the orange essential oil and 1/4 cup (or 4 tbsp) coconut milk and stir.
Add the wet mixture into your dry. Using an electric mixer or a spatula combine the dry and wet ingredients.
Your dough should be fairly dry but able to form a ball and not crumble apart. See image above, your dough should look something like this. If your dough will not form a ball add in more coconut milk one tbsp at a time.*see notes for explanation
Stir in your add-ins of choice (blueberries, chocolate etc).
On a greased baking sheet flatten your dough into a circle about 8-10" inches in diameter and 1" thick. Using a knife cut your dough into 8 parts as shown in the picture above.
Bake for 22-25 minutes or until golden on top.
Coconut Milk: This recipe calls for full fat coconut milk from a can. Use only the creamy, stiff part of the coconut milk NOT the liquid part. Amount of milk: Different brands of coconut milk have different consistencies. Some are thicker some are more watery. Because of this you may need more milk in your recipe than I needed. Start with 1/4 cup of milk and add more until the dough forms a ball. I tested this recipe with Thai Kitchen brand coconut milk and need 6 tbsp. I also tested the recipe with coconut yogurt and needed 4 tbsp. The important part is not making them too wet.