All we need is an espresso and the Eiffel tower in the background and we’d have the perfect OLYMPIC coffee break . (although I think scones are more English than Parisian. hmmmmm) I LOVE scones!! Remember when Panera used to have these orange scones to die for? I am not sure why they discontinued their triangles of perfection but these are coming in as a close second. So far, I have only done one variation with blueberries and cran raisins with a vanilla icing. Coming soon: orange glaze scones!!! In addition to being vegan (no eggs or dairy) I also used Almond and Gluten free flour AND coconut sugar instead of white processed sugar. In my humble opinion, they are very good without icing or glaze but of course, divine with the icing on top. This is another EASY recipe where you throw everything into your mixer and it comes together very quickly. I froze mine in packages of 2. They are not as dry after freezing or storing in a plastic bag, but they are still delicious and I prefer the not-so-dry version. I will no longer pine for the Panera days of old.. ENJOY!!!!!
Set your oven to 450.. use two baking pans stacked on top of each other to avoid burning the bottom of the scone. Use parchment paper (what did we do without it??) to line the top pan.
MIXER
1 c. almond flour
1 c. gluten free flour
1/2 tsp. Xanthan powder
3 TBL. coconut sugar
1 TBL. Baking Powder
1/2 tsp. salt
5 TBL. coconut oil (softened)
1/2 + c. of dried fruit (I did a heaping 1/2 cup of cran raisins and blueberries mixed together.. bet it was closer to 3/4 c.) * the original recipe called for currants.
3/4 c. unsweetened almond milk. (you can use oat milk or soy milk as well)
Mix till blended. (Very short time!!! My blueberries didn’t even break up and they were fresh) It should easily be formed into a ball. Place on a GF flour surface while forming your ball. This will keep the dough from sticking to your fingers. Press down on the ball to flatten. Transfer the flattened ball to the baking pan. Cut into 8 wedges and pull the wedges apart (about 2 inches) for even baking. Bake for 12-15 minutes rotating the sheet 1/2 way through or until tops are golden brown. (I baked mine for 8 minutes, turned the pan and gave them 9 minutes more. Every oven is unique!). Cool
Scones can be served warm or at room temperature. I like mine out of the fridge as well.
Glazes:
1 3/4 c. powdered sugar
1 tsp. lemon zest ( or orange zest)
3 TBL. fresh lemon juice ( fresh orange juice)
VANILLA GLAZE/ICING
1 Tbl Non dairy butter
1 3/4 c. powdered sugar
1 tsp vanilla extract
2 TBL. unsweetened almond milk (or your choice of non-dairy milk)
POUR GLAZE OVER COOLED SCONES AND LET SIT FOR 10 MINUTES BEFORE SERVING.
Maple-glazed pecan scones:
substitute 1/2 c. chopped and toasted pecans for dried fruit
whisk 1 3/4 c. powdered sugar, 6 TBL pure maple syrup and 1 TBL water till smooth and pour over cooled scones.
