It's no secret that I live and breathe by my morning cup of {homemade} chai. After several different batches of scones that just weren't quite right, these happened, and they were perfect. They're not overly sweet, and taste even better with a warm cup of tea.
Ingredients:
2 Cups Gluten Free Flour
1/3 Cup Coconut Palm Sugar {plus an extra Tablespoon for the top of the scones}
1 tsp. Baking Soda
1 tsp. Xanthan Gum
1 tsp. Cinnamon
1 tsp. Cardamom
1 tsp. Nutmeg {I used freshly ground}
1/4 tsp. Salt
1/2 Cup Earth Balance {keep it cold! don't let it sit out before mixing into the batter}
1/2 Cup Almond Milk
1 tsp. Vanilla
1 tsp. Ginger {I used freshly ground}
To Make:
In a medium bowl, combine flour, palm sugar, baking soda, xanthan gum, cinnamon, cardamom, nutmeg, and salt.
Add cold Earth Balance to the flour mixture, and then use a pastry cutter {or potato masher!} to incorporate. You'll see small clumps, and may need to clean off the pastry cutter once or twice.
To the mixture, add almond milk, vanilla, and ginger. Mix with a wooden spoon to combine.
You should have a somewhat sticky ball of dough at this point, that you'll want to scoop into your hands.
Turn the dough onto a parchment-lined baking sheet, and use your fingers to press the dough into a large, flat disc, about an inch thick.
Use a sharp knife to cut the dough into eight pie-shaped wedges, and then gently pull the pieces apart on your baking sheet, so they have room to puff up as they bake.
Sprinkle with additional palm sugar.
Bake at 375 degrees for about 15 minutes, until golden brown.
I've shared this recipe at... Made from Scratch Monday
Ooh, how very neat! I would love to give this recipe a try and it should be no problem as there are no eggs involved ☺ Thank you for sharing in our recipe hop this week!
ReplyDeleteHooray! I'd love to know what you think, if you give them a try :)
ReplyDeleteWhat is this palm coconut sugar and where do I get it? I didn't see it in the huckleberry's bulk bins.
ReplyDeleteI bought a small bag at Huckleberry's, Chanel, in the 'regular' {not gluten free} baking aisle. Another sugar would work as a substitute, though you'll want to use a bit less if you use white/brown sugar, because it'll up the sweet-factor :)
ReplyDelete