Vegan, gluten free, refined sugar free, spiced for ayurveda support
The BEST and fluffiest vegan, gluten free scones you'll ever try.
These are so simple to make, soft, flakey, and delicious. A huge hit at our Silent Retreat. Imagine... a chilly winters morning, a warm cup of freshly brewed chai, a crackling fireplace, immersed in the hinterland mountains and fresh just-out-of-the -oven pumpkin scones... these disappeared after a couple of seconds.
However - anyone who's baked a combination of vegan and gluten free knows how easy it can be to find yourself with rock hard, heavy and flat scones. These are quick and easy but be sure to follow the recipe and above all, do not kneed the dough.
Deliciously fluffy, serves 8 (but really 4 because who has just 1)
Cooked & pureed butternut pumpkin. Honestly... I'm not sure how much to start with but it worked out to be 1/2 cup of pumpkin puree (for the love of food, please don't buy a can)
1 teaspoon vanilla extract (not essence - essence is synthetic)
1/4 cup mylk - almond or oat works well
1/2 cup coconut sugar - it's unrefined, anti-inflammatory, low-glycemic index, rich in amino acids, vitamins, minerals, potassium and zinc.
1 cup Gluten Free Self-Raising Flour. If you want good scones, you need decent flour. White Wings have been reliable for me. Don't buy the cheap Woollies one.
1 cup buckwheat flour (you can also use oat flour or brown rice flour)
2 1/2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon all spice
1 teaspoon baking powder
1/2 cup vegan butter (chilled)
Step 1: Let’s Get Started
Preheat the oven first, set to about 180deg.
Combine and whisk all your wet ingredients together in a bowl with the coconut sugar until the sugar dissolves (pumpkin, vanilla extract, mylk, sugar).
In a separate bowl, combine all the dry ingredients (flours, spices and baking powder). Add the butter and rub into the dry mix with your finger tips until it's all combined and looks like sand.
Pour in the wet mixture and lightly mix until it's starts to come together.
Flour your board, turn the mixture onto the board (might be a bit sticky) and lightly turn in more flour until it's less sticky. Add more flour as you need to but don't kneed or over mix. The less 'perfect' it looks, the fluffier it will taste.
Be quick with this part, think of hot potato. Shape into a circle about an inch thick (the thicker the better as it wont rise too much) and cut into 8 pieces like you would cut a cake or pizza. If your knife gets stuck, just sprinkle some flour onto it.
Place on a flat tray with baking paper and cook for about 12 minutes. If it's still light in colour, cook for another 3 minutes until they're light golden.
Once they're cooked, sprinkle some cinnamon and coconut sugar on the top and enjoy!
If, in the rare case you haven't polished these off in a day - it's best to wrap them in foil and freeze them as they will taste stale very quickly. When you're ready to devour them again, defrost them first and then pop them in the oven to warm. I mean, you could eat them cold, but they taste so much better warm and your house will smell amazing!
Thanks for trying, and don't forget to post a pic and tag us on social media so we can admire from afar! Or comment below to let us know how you went.