Another fabulous recipe adapted from The Flying Apron baking book. These scones are wonderful. They aren’t like British scones, but definitely more like the robust and heartier American scones. However, since they are gluten-free, they have a slight different texture than the gluten-packed scones. Nonetheless, these dairy-free, vegan and gluten-free wonders are packed with flavor, and are incredibly moreish.
These scones need a little forward planning, as the dough needs to sit for at least 3 hours. I normally make the dough the night before I want to bake, it saves hanging around waiting.
If you’re not fussed about these scones being vegan, you can drizzle them with a lemony icing, made with icing (confectioners) sugar, lemon zest and lemon juice.
The scones freeze well, simply wrap them in greaseproof (waxed paper), and then seal tightly with cling film (plastic wrap) and freeze. I simply pop them into J’s packed lunch in the morning, and when he comes around to eating it, they are nicely thawed.
ZESTY RAISIN SCONES – GLUTEN FREE & VEGAN
Makes 16 scones
Adapted from “Flying Apron’s Gluten-Free & Vegan Baking Book”, by Jennifer Katzinger
- 425 g (2 ¾ c) brown rice flour
- 185 g (1 ½ c and 1 tablespoon) chickpea (garbanzo) flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- ½ teaspoon salt
- 2 teaspoons freshly grated lemon/orange zest
- 200 g (1 c) raw cane (turbinado) sugar
- 150 g (1 heaped cup) sultanas (raisins)
- 60 g (¼ c) apple sauce
- 60 ml (¼ c) olive oil
- 240 ml (1 c) soy milk or other milk alternative
- 1 unwaxed lemon, juiced, zested and mixed with enough icing (confectioners) sugar to make a smooth and thick drizzly icing (optional)
1. In a bowl, mix together the dry ingredients – brown rice flour, chickpea (garbanzo) flour, baking powder, bicarbonate of soda (baking soda), salt, zest, sugar and sultanas (raisins).
2. In another bowl, mix together the wet ingredients – apple sauce, olive oil and milk.
3. Pour dry ingredients into the wet and mix until well incorporated.
4. Divide the mixture into two equal batches, cover and chill for 3 hours or overnight.
5. When ready to bake, preheat oven to 180°C (360°F).
6. Dust work surface with brown rice flour.
7. Transfer one portion of the dough onto the surface and press to just under 2.5 (1 inch) thick circle (round). Cut into 8 even-sized wedges^ and place onto a parchment lined baking tray (sheet/pan). Repeat with the other portion of dough.
8. Bake in preheated oven for 25-30 minutes, or until firm to the touch.
9. Let cool on wire rack before drizzling with icing, if desired. Enjoy!
^ I have also made these in the non-traditional wedge shapes. After chilling the dough, I used an ice cream scoop to scoop them onto the baking tray (sheet/pan), and cooked them for 15-20 minutes.