We made our scrumptious gluten-free scones vegan with an easy egg substitute of 1 Tbs. flaxseed meal mixed with 3 Tbs. of warm water per egg needed. Just let the mixture sit for 10 minutes until it thickens. This works well in most baked goods, including cakes, cookies and muffins. These scones are perfect for breakfast and brunch!
6 Tbs. warm water
2 Tbs. flaxseed meal
2 cups All-Purpose GF Flour (we recommend Jules Gluten Free)
1/4 cup granulated cane sugar
2 tsp. gluten-free baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
4 Tbs. Earth Balance® Coconut Spread, very cold
3/4 cup vegan coconut yogurt, vanilla flavor
1/2 cup fresh or frozen blueberries
2 Tbs. granulated cane sugar for topping
1 tsp. ground cinnamon for topping
Preheat oven to 400F. Line baking sheet with parchment paper.
Stir together water and flaxseed meal in a small bowl; let stand 10 minutes.
Whisk together flour, sugar, baking powder, baking soda and cinnamon in a large bowl, food processor or stand-mixer bowl.
Cut Earth Balance® Coconut Spread into the dry ingredients using a pastry cutter, food processor or stand-mixer paddle attachment.
Stir in flaxseed meal mixture and yogurt until just mixed. Gently fold in berries.
Turn dough out onto flour-dusted surface and form into a 3/4 inch thick rectangle. Cut into triangles using a large knife or bench scraper.
Place scones onto baking sheet. Mix sugar and cinnamon together and sprinkle over the tops of the scones.
Bake 8 to 10 minutes, until lightly browned. Be careful not to overbake.
PER SERVING (1 scone): 123 CAL; 2g PROTEIN; 4g TOTAL FAT (1g SAT FAT); 22g CARB; 0mg CHOL; 39mg SODIUM; 3g FIBER; 7g SUGARS
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