Forget about the bland and flat gluten-free scones you’ve tasted in the past, this recipe creates the most delicious, buttery and soft scones (even when they’re dairy free). They taste even better topped with jam, fresh fruit and coconut cream once fresh from the oven.
This recipe is very easy and quick to bake, and makes a fun activity to get the whole family involved!
Preparation Time – 10 minutes
Cooking Time – 12 – 14 minutes
Servings – 6 – 7
- 1 tbsp Linwoods milled flaxseed + 3 tbsp water
- 100g gluten free oats
- 100g gluten free plain flour
- 2 tsp baking powder
- ½ tsp baking soda
- 30g coconut sugar
- 105g vegan butter, cold
- Pinch of salt
- 80ml oat milk, unsweetened + a little more for brushing over the top of the scones
- Coconut cream, dairy free yogurt, jam, fresh fruit, to serve
- Preheat your oven to 200C (400F).
- Place flax and water into a small bowl. Mix and set to one side for 10 minutes.
- Meanwhile add flour, oats, baking powder, soda and coconut sugar into your food processor. Blend until the oats are flour consistency.
- Add the vegan butter and pulse to combine to form coarse crumbs. Add salt, oat milk and flax egg. Allow the food processor to run for a couple of minutes to form a soft dough.
- Tip out onto a lightly floured surface, bring the dough together; avoid over handling it. Roll out a little with a rolling pin or press down with your hands. Cut out as many small round scones as you can using a cutter. Reform the dough without kneading and cut our remaining scones.
- Place the scones onto a baking paper lined tray. Brush with a little oat milk and then bake for 12 – 15 minutes; until beautifully browned and firm to the touch. If you tap them on the bottom and they sound hollow they are done!
- Store in a sealed container; reheat in the microwave briefly or toast on the second day under a preheated grill. Scones can also be frozen.