Scones (GF, DF, EF)
Do you miss being able to enjoy a warm scone with clotted cream or butter for brunch? Look no further for a deliciously satisfying solution to your craving.
If you can have dairy, I highly recommend using the dairy options, but the dairy free options are still equally delicious. These are best served fresh or reheated within the first couple days. They freeze well. Just allow them to thaw or pop them in the toaster to warm them through and enjoy as if they were fresh!
In this recipe, I recommend using xanthan gum if you'd like as it gives a chewier texture to the finished scone. It is not required however, as they scone will stick together without it thanks to the psyllium husk and chia seed in the everyday baking flour!
Chocolate Chip Scones
- 3 3/4 c. MKK Everyday Baking Flour
- 2 tsp. xanthan gum (optional)
- 2 tbsp. GF baking powder
- 1/4 c. white sugar or 1:1 alternative
- 1/4 tsp. salt
- 3/4 c. cold vegan margerine or butter
- 1 c. full fat coconut milk or whipping cream
- 2 eggs or egg replacement (I have had success with a chia egg)
- 1 tsp. pure vanilla extract
- 1/2 c. chocolate chips (dairy free or white chocolate)
- Preheat oven to 375°F. Line a cookie sheet with an ungreased liner or parchment paper.
- Mix the dry ingredients. Add the margarine in small scoops. Cut in the margarine using a pastry blender, 2 knives, or your hands.
- Add the chocolate chips or add ins and mix to incorporate.
- Add the coconut milk, eggs (or prepared replacement) and vanilla. Stir with a sturdy spoon or your hands to bring the dough together into a ball.
- On a floured surface, form the dough into a rectangle. Cut into 8 squares then cut those in half to make 16 triangles.
- Place them on the prepared cookie sheet and bake for 15-20 minutes until golden brown.
- Allow the scones to cool for a few minutes on the pan, then move to a cooling rack.
- Serve warm or at room temperature.
Try one of these variations to mix it up:
Blueberry lemon: replace the chocolate chips with blueberries, 1 tsp whole chia seeds, and the zest of one lemon. Glaze with a lemon glaze (lemon juice, icing sugar, a pinch of salt and water as needed);
Cheezy Jalepeno: Omit the chocolate chips, vanilla and sugar and add 3/4 c DF cheese, 1 tbsp chopped jalapeno and increase the salt to 1 tsp.
Cinnamon swirl: Omit the chocolate chips. Mix together some vegan margerine, brown sugar and cinnamon. Spread out the dough into a wide rectangle. Spread the brown sugar mix to cover the top. Roll up the dough with the sugar mix inside then flatten the log again into a thicker rectangle to cut into triangles.
I highly recommend eating these with clotted cream. Find a delicious dairy free version here by Wallflower Kitchen:
Vegan Clotted Cream
- 4-6 tbsp coconut cream, (You can use a chilled can of coconut milk and scoop the fat from the top)
- 3 tbsp dairy-free butter
- 2 tbsp icing sugar (confectioner's sugar)
- Simply whip all the ingredients together for 5 minutes until light and fluffy. Taste and adjust by adding more icing sugar, if desired.
- Serve right away or keep refrigerated in an air-tight container for up to 3 days.