Vegan Gluten-Free Scones
Elevate your breakfast game with these irresistible Vegan Gluten-Free Scones, a perfect blend of wholesome, plant-based ingredients and bakery-style indulgence. Made with gluten-free all-purpose flour, coconut sugar, and solidified coconut oil, these scones strike the ideal balance between flaky and tender. A dash of vanilla extract and a splash of almond milk, curdled into vegan buttermilk with apple cider vinegar, ensure every bite bursts with rich, buttery flavor—without dairy. Optionally fold in fresh blueberries for a fruity twist, and serve warm with your favorite vegan butter or jam. Ready in under 35 minutes, these dairy-free, egg-free delights are your go-to solution for a quick, gluten-free fix that'll satisfy everyone at the table. Perfect for brunch, snack time, or dessert, these scones truly redefine guilt-free indulgence.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 tablespoon Baking powder
- 0.25 teaspoon Salt
- 0.25 cup Coconut sugar
- 0.5 cup Coconut oil, solidified
- 0.75 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 1 tablespoon Apple cider vinegar
- 1 cup Fresh blueberries (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, salt, and coconut sugar until well combined.
Add the solidified coconut oil to the dry ingredients. Use a pastry cutter or fork to cut in the coconut oil until the mixture resembles coarse crumbs.
In a separate small bowl, mix together the unsweetened almond milk, vanilla extract, and apple cider vinegar. Stir the mixture and let it sit for about 2 minutes to curdle slightly, forming vegan buttermilk.
Pour the wet ingredients into the dry ingredients and gently stir until a soft dough forms. Be careful not to overmix. If using, gently fold in the fresh blueberries.
Turn the dough out onto a lightly floured surface and shape it into a disc about 1-inch thick.
Using a sharp knife or a dough cutter, cut the disc into 8 equal wedges.
Transfer the scone wedges onto the prepared baking sheet, leaving some space between each piece.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and firm to the touch.
Remove from the oven and allow the scones to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Serve the scones warm or at room temperature with your favorite vegan butter or jam.
Nutrition Facts
Calories |
2222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.2 g | 161% | |
| Saturated Fat | 98.7 g | 494% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2235 mg | 97% | |
| Total Carbohydrate | 261.6 g | 95% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 67.3 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 384 mg | 30% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 400 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
