I've been experimenting with a cookie recipe for the last couple days and the batch yesterday came out with a scone-like texture. Eureka! I've been wanting to create a good vegan, gluten-free scone recipe and lo and behold I accidentally stumbled upon it. Don't you love it when that happens?
Simple vanilla bean scones sounded like the perfect breakfast this morning. I paired it with a raspberry chia jam I had made last night for a thumbprint cookie recipe I'm working on and together it was a perfect sweet and tangy combination.
As I mentioned in this post I recently took advantage of an awesome sale that Beanilla is having and have been going vanilla bean crazy! (Just ask anyone who has stopped by our house in the last few days and immediately upon entering were intoxicated by vanilla fumes). I love vanilla, it's simple and comforting and in my opinion enjoys the spotlight not nearly enough. Must be something I inherited from my mother, who by the way will love this post (Happy early Mother's Day, Mom!)
Now onto the recipe, shall we?
Vanilla Bean Scones
Adapted from Minimalist Baker
- 1 1/4 Cup Almond Meal
- 1 1/2 Tablespoon Coconut Flour
- 1/2 Teaspoon Baking Powder
- Pinch of Salt
- 1/3 Cup Dry Sugar (I used Beet Sugar, but Cane, Date or Palm should work, too)
- 1 Flax Egg (1 Tablespoon Flaxseed mixed with 3 Tablespoons Water)
- 3 Tablespoons Coconut Oil, Melted
- 1 Vanilla Bean, Scraped
Makes 4 scones or 8 mini scones.
In a small dish combine the ground flax seed and water, stir and set aside. In a medium size bowl, combine almond meal, coconut flour, baking powder, salt and sugar, set aside. Whisk the flax egg until it is a smooth consistency and has expanded (about 1 minute), add the coconut oil, whisk again until combined. Add the beans from the vanilla pod and whisk until fully incorporated. Combine the wet and dry ingredients until fully mixed. Cover and refrigerate for a 1/2 hour. In between sheets of wax paper, roll the dough into a circle about 1 inch thick. Slice 4-8 wedges (depending on the desired number of scones). Lay the wedges on a sheet of parchment paper or Silpat and place in a 375 degree oven. Bake for approximately 12-15 minutes or until the edges are golden brown. Remove from oven and allow to cool slightly before consuming.
Raspberry Chia Jam
- Approximately 3 ounces of Raspberries
- 1 Tablespoon Chia Seeds
- Sweeten to Taste
In a food processor combine all ingredients and pulse until a uniform puree is formed. Refrigerate 15 minutes to set. Spoon jam onto the scones and enjoy.
I will definitely be experimenting with more scones in the future.
Are there certain flavors you guys would like to see?