These scones are the perfect Christmas morning or afternoon tea treat for unexpected or expected visitors as they can be chilled in the fridge or thawed overnight from the freezer (RAW, and shaped ready to bake). They are delicious and the antidote to the rich Christmas offerings, it can be served simply with butter or vegan butter or to be paired with sharp vegan or dairy cheeses such as cheddar or even creamy Brie or Camembert. For sweet toothed people … cherry jam is pretty good too!
GLUTEN FREE VEGAN CHRISTMAS SCONES or DAIRY, EGG FREE
DELICIOUS GLUTEN FREE VEGAN CHRISTMAS SCONES - EGG & DAIRY FREE
Servings: 8 8-10 scones
Ingredients
DRY INGREDIENTS - MUST BE MIXED FIRST (WHISKED) prior to adding wet ingredients
- 300 grams Wild Sourdough Gluten Free 1-to-1 Baking Flour available from my website and retailers: https://wildsourdough.com.au/where-to-buy/
- 15 grams Baking Powder Gluten Free Double Acting (3tsp) must be double acting & gluten free
- 30-50 grams raw or rapadura or coconut sugar optional but this is a treat and taste better with a small amount of sweetness
- 5 grams sea salt fine (1tsp - can reduce to 1/2 tsp)
- 15-20 grams mixed spice or speculaas spice (3tsp)
- 1 tbs zest of one lemon, optional
WET INGREDIENTS - VEGAN
- 75 grams vegan butter of your choice, cold can use coconut butter
- 80-85 grams vegan milk of your choice, cold this amount can vary depending of your choice of vegan mylk incl coconut milk
- 150 grams sparkling mineral water, cold soda water or lemonade can be substituted
WET INGREDIENTS - DAIRY VERSION
- 150 grams sour cream full cream or whipping cream, cold FULL fat, not low fat
- 150 grams sparkling mineral water, cold soda water or lemonade can be substituted
DRIED FRUIT
- 150 grams dried fruit mixed
- 50 grams dried cherries or cranberries not the fake coloured variety
- 30-50 grams slivered pistachio, optional to add green festive colour
Instructions
- Preheat oven to 220C
- Mix by hand or machine ever so lightly until form a rough homogeneous dough
- Dough looks like a solid mousse or whipped cream
- Dust ur bench w superfine rice flour
- Roll or press dough to an inch or 3cm thickness and either cut w a metal dough scraper into 6 squares or use round 3-4cm round cutter or a glass, gather remains for the runt scone
- Brush w dairy or vegan milk
- Put scones on baking paper inside a roasting pan or small tin
- Put into middle rack of ur oven
- Reduce temp to 200C and bake for 20-25mins (or 30mins depending on size of your scones) until inner temp is 100C n golden brown
- Enjoy best eaten warm
- To refresh: microwave for 10-20sec
- FREEZE or CHILL RAW SHAPED scones on baking paper in an enclosed container, thaw thoroughly or overnight in fridge prior to baking
- Mist w water and follow baking instructions
VARIATIONS:
- Plain scones: take all the spices sugar etc n you have plain scones
- Cheese scones: take all the spices sugar etc, add grated sharp cheddar cheese (about 1/3 weight of flour) with dry ingredients
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