Scone sucker, that’s me! Honestly I have never taken that much of a liking to scones until I came across the most amazing ginger scones not too long ago. BY CHANCE! Ever since then, the taste and texture of how scones should be is etched onto my tastebuds. The crunchy exterior complements the moist and fluffy interior so perfectly that scones became one of my favourite bake treats straight up!
Knowing the fragrance and texture of the scones, I knew just how buttery and sinful they must be. I mean I’m so down to indulge in these regular scones but I knew that sooner or later I would have to find a healthier and a vegan alternative. Just when I thought that I had to succumb to the usual scones, I found a gluten-free version of a scones recipe and I knew I had to whip some up. I used Young Living’s Einkorn flour, which is low in gluten and vegan ingredients and after calculating the proper ratios, I’m SO GLAD I decided to give it a try!
Much to my surprise, they came out with just the texture I wanted. Crumbly and crisp exterior with a moist and fluffy insides, I couldn’t be happier. I used an Earth Balance vegan and soy-free butter so the smell of the usual butter you’d get would probably be different. But you can for sure hide that with your choice of flavours like crystallised ginger or even cranberries and cinnamon. I’m definitely trying it out again. Yeay!
Pardon the sugary marmalade jam! I made these scones on a whim and preparations of a fresh healthy jam didn’t come to my thoughts until it was time for some photos. But hey this is SO not my last time making these babies 😉
2 cups Einkorn flour/Spelt flour/Gluten-Free Flour
2 tsp baking powder
1/2 tsp baking soda pinch of salt
50g Earth Balance butter (I used vegan and soy-free)
3/4 cup unsweetened almond milk
2 tsp apple cider vinegar
2 tbsp Blue Agave/Real Maple
Some coconut oil (for brushing)
- Preheat your oven to 200C and place a baking sheet onto a baking pan.
- Mix your dry ingredients into a bowl; flour, baking powder, baking soda and salt.
- Place butter into the dry ingredients and using your hands, mix them together using your fingertips, press the solid butter if you have to until the mixture turns into a rough sandy consistency.
- Add the milk, cider vinegar and agave into the mixture and mix well. The mixture will be quite wet and rough.
- Scoop the mixtures onto the pan and bake for 10 minutes.
- Take out the scones and brush the tops with some coconut oil and bake for another 5 minutes or till golden brown.