Oh how I have missed a crumbly, sweet scone. ❤️These are delicious! I even taste tested these on my hubs without telling him the ingredients. He loved them and couldn’t tell that they were Vegan and gluten free. I also pumped up the nutrition with flax eggs, and almond meal. Sweetened with only coconut sugar and fresh strawberries, these are a great start to the day.
By: Bekie A
1 cup GF flour mix (I used Bob’s Red Mill GF Baking Mix 1-1)
1 cup fine almond meal
1/2 cup coconut sugar plus 2 Tbsp for topping
1/2 cup coconut milk or cream (plus 2 Tbsp for brushing Scones before baking)
2/3 cup of vegan or Dairy Free butter (I used soy free Earth’s Best)
6-8 large strawberries diced
3/4 tsp of baking powder
1/4 tsp baking soda
1/4 tsp of sea salt
1 Flax egg (2-3 Tbsp of hot water mixed with 2 Tbsp of ground flax)
***add 1 tsp of vanilla bean paste to kick up the fancy factor
Whisk together almond flour, GF flour mix, baking soda, baking powder, sea salt, and coconut sugar. Soften butter and cut into flour. Add in coconut milk, and the flax egg. Stir until mixture forms a dough. If mixture is dry still, add another Tbsp or 2 of coconut milk. Add in strawberries and fold dough to incorporate. Be careful not to overwork the dough. Form into a large disc 1 1/2-2 inches thick.
Using a biscuit cutter, cut into desired shape or wedges. Space 2 inches apart. Brush tops with coconut milk and sprinkle with more coconut sugar.
Bake at 425 for 11-14 minutes until tops are golden.