Lemon-Raspberry Coconut Scones (gluten free & vegan)

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Lemon-Raspberry Coconut Scones (gluten free & vegan)

I have a little thing for scones. I seek them out and can rarely turn down a delicious-looking, decadent-sounding scone (Fig Hazelnut Cardamon or Lavender Earl Grey, anyone?). Theres just something about them that i love…Maybe it’s how complex, yet simple a good scone should taste – sweet, but not-too-sweet, dense but still moist and all with just the right amount of richness and flavor. I think there’s more than meets the eye of a truly scrumptious scone, but oh how easy it is to give this coffee companion a bad name! In my love for scones I have been trying to create one that is both vegan and gluten free…no easy task for a pastry that is known for its butter and cream, but…I think I may just have finally succeeded!

This recipe loads up on the healthy fats from coconut and the natural sweetness of maple syrup, but otherwise is free from any refined fats or sugars…now you can have your scone and eat it too ;-) It is also gluten free, but feel free to swap the gluten-free flour mix with any all-purpose flour – just make sure to keep in the 1/4 c. of coconut flour!

    Lemon-Raspberry Coconut Scones

*Makes 12*
Bake at 425

Ingredients
2c. all-purpose gluten free flour mix (I used Namaste brand this time which does include xanthum gum. You could swap out with any all-purpose flour mix if you’d like.)
1/4 c. coconut flour
1 T. baking powder
1/2 t. baking soda
1/2 t. salt

1/2 c. 100% Pure Maple Syrup
1/2 c. + 2 T. coconut milk (I used So Delicious unsweetened flavor)
2 t. fresh squeezed lemon juice
1 T. ground flax seed mixed with 1/4 c. water
2 t. lemon zest
1 t. almond extract

6 T. Coconut oil/butter
1/2 c. fresh, frozen or dried fruit (I used frozen raspberries – if you opt for the fresh or frozen route make sure you add at the very end instead when the fruit is just out of the freezer/fridge to prevent too much bleeding)

Preheat oven to 425 and line baking sheet with parchment paper. Put coconut oil in glass or small bowl and freeze for about 15 minutes allowing oil to harden.

Mix all dry ingredients together in a bowl – set aside.

In a separate bowl, mix together wet ingredients (EXCEPT COCONUT OIL!) – set aside.

Remove the frozen coconut oil/butter from freezer (which should now be very hard) and cut/break into pea-size pieces (or as close to this as possible) and then add into the flour mixture. I just used my hands as ultimately you want to disperse about pea-sized chunks of the ‘butter’ throughout the flour mix. At this point stir in any optional nuts or dried fruit (only dried! If you choose fresh or frozen you want to add that at the very end!)

Make well in center of dry mixture bowl and Add wet ingredients. Stir until the mixture starts to hold together, then gently knead the dough a few times with your hands. THE KEY TO GOOD SCONES IS NOT TOO OVERMIX SO JUST INCORPORATE UNTIL THE DOUGH HOLDS TOGETHER. Depending on your flour mix, the dough may be very sticky. While this makes it difficult to handle, it is okay. If the dough seems dry and won’t hold together easily, add 1-2 Tbsp more liquid and knead it in.

Put the dough on your prepared baking sheet and form into a circle about one inch high. Cut into 12 equal pieces and arrange them on the baking sheet about one inch apart. A good way to hold in some of the scones moisture is to brush the tops with some ‘milk’ – for this recipe I also added a wee-bit of lemon juice to the coconut milk before lightly brushing the tops of the scones.

Bake for 14-16 minutes, or until lightly browned and aa toothpick inserted into the middle of one comes out clean.

Enjoy with your favorite cup of tea or coffee :-)

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7 responses »

    • Hi Annie, This recipe is wheat free, is the rice flour in a gluten-free all-purpose blend or just on its own? I’m not sure how strictly using rice flour would change texture, but I’d keep in the coconut flour for sure as it definitely leads to a unique flavor and texture – let me know what you try out! Thanks for the post, Jamie :)

    • Hey Annie!

      The recipe actually is gluten free! I made it with all-purpose gluten free flour mix, but you could swap for any gluten free mix. I’m not sure how well just rice flour would hold up without any caking and binding agents like xanthum gum or arrowroot powder. I really like Elenas pantry; let me know if you have any more questions and how they turn out if you make!
      Thank you for visiting :-)
      Jamie

  1. Your recipe looks great! Ok, so I know the purpose of this recipe is to be gluten-free. Would it be possible to substitute pastry or unbleached, all-purpose flour for the gluten-free & coconut flours? Also, couldn’t I just use natural cane sugar instead of maple syrup? I really want to try this recipe, but I don’t have all the ingredients.

    • Hi Ashley, Yes you definitely can swap the gluten free flour for regular all-purpose :) But if you omit the coconut flour it will definitely change taste and texture. Coconut flour is a very rich flour that needs more liquid in a recipe so if you omit the coconut flour you should be fine using natural sugar in place of the maple syrup, but again the flavor will just be changed a lot! Good luck and let me know if you end up making and how it turns out! All the best, Jamie :)

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