This vegetarian, gluten free scones recipe was contributed by Carol Fenster, author of 125 Gluten Free Vegetarian Recipes, published by Avery/Gotham of Penguin Group USA.
My first thought was, those who are vegan will not be able to use powdered sugar, however, my research shows that there is a vegan powdered sugar or you can make your own. Just blend 1 cup evaporated cane juice (or other organic granulated sugar) and 1 tablespoon cornstarch in a food processor or high-end blender until it turns into powder.
If you’re corn-free than be sure to use a corn-free baking powder.
If you’re soy-free, read buttery spread labels prior to purchasing.
My husband loves scones, but he likes them dark, just like his toast, so cooked these a bit extra, yet they were still moist. I used homemade almond milk. What will you use?
In addition, stay tuned in, in the coming days, for a book review and giveaway, too!
So, get started making a variety of gluten-free vegetarian scones today! Thank you so much, Carol!
Scones are so easy to make, especially this version. They start out as a mound of dough on a baking sheet, then you cut them into wedges after baking. But they are even easier if you bake them in a nonstick scone pan with 8 individual indentations (available at kitchen stores). And who says you can’t have chocolate for breakfast? Be sure to try the variations to this versatile recipe.
Ingredients
- 1 3/4 cups GF Flour Blend (page 12 in the book)
- 1/3 cup evaporated cane juice, plus 1 tablespoon for sprinkling on scones
- 1 Tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1/2 teaspoon sea salt
- 5 Tablespoons butter or buttery spread, at room temperature, cut in 5 pieces
- 3/4 cup warm (110°F) milk of choice, plus 2 tablespoons for brushing
- Zest of 1 orange; reserve 1 teaspoon for drizzle
- 1 teaspoon pure vanilla extract or orange-flavored extract
- 1/4 cup currants or golden raisins
- 1/2 cup powdered sugar
- 1 Tablespoon milk of choice or enough to form a thin frosting
Directions
- Preheat the oven to 400°F. Line 9 x 13-inch baking sheet (not nonstick) with parchment paper.
- In a food processor, pulse together the flour blend, evaporated cane juice, baking powder, baking soda, xanthan gum, and salt until thoroughly blended. Add the butter, milk, orange zest, and vanilla, and pulse just until mixed. Add the currants and pulse a few times to incorporate. The dough will be soft.
- Transfer the dough to the baking sheet. With a wet spatula, pat the dough into a very smooth 7-inch circle, 3/4-inch thick, with straight rather than sloped edges. Brush the top with 1 tablespoon of the milk.
- Bake for 15 to 20 minutes or until golden brown. Remove from the oven, brush with the remaining tablespoon of milk, sprinkle with the remaining tablespoon of evaporated cane juice, cut into 8 wedges, and slide the wedges an inch from each other so the sides can brown. Return to the oven for another 5 to 8 minutes of baking. Cool the pan on a wire rack for 10 minutes.
- Prepare the Drizzle: Add the reserved teaspoon of orange zest and the milk to the powdered sugar and stir until a thin frosting forms, adding more milk, if necessary, to reach desired consistency. Drizzle over the scones, allow the frosting to firm up for 10 minutes, and serve immediately while the scones are still slightly warm.
Tips
VARIATIONS: Lemon-Blueberry Scones with Lemon Drizzle: Replace the currants with dried blueberries and the orange zest with lemon zest. Use lemon zest instead of orange zest in the Drizzle. Chocolate Chip Scones with White Chocolate Drizzle: Stir 1 cup of chocolate chips into the batter. Bake as directed. Cool for 15 minutes. Drizzle with melted white chocolate. Everyday to Exceptional - Soak the currants in 2 tablespoons of a complementary-flavored liqueur for 30 minutes before assembling the recipe - Lemon-Blueberry Scones: Limoncello or Orange-Currant Scones: Triple-Sec, Cointreau, or Grand Marnier.
Nutritional Facts: Calories 250, Fat 9g, Protein 2g, Carbohydrates 43g, Cholesterol 3mg, Sodium 337mg, Fiber 2g
Copyright 2011 Avery/Gotham of Penguin Group USA, excerpted from 125 Gluten Free Vegetarian Recipes by Carol Fenster. All rights reserved.
If you enjoyed this Gluten-Free and Vegetarian Scone recipe, you may enjoy some of Carol’s other recipes and articles:
Carol Fenster’s Pizza Crust and Sauce
Gluten-Free Teriyaki Marinade
Marinades for Summertime Grilling
Gluten-free Chimichurri Sauce
How to Create an Herb Garden for Gluten-Free Cooking
Guar Gum vs Xanthan
Gluten-free Dark Cherry Clafouti
Beans: Nature’s Perfect Food
Simple Navy Bean Soup Recipe
What is Xanthan Gum? How much to use?
Marinades for Summertime Grilling
