When making scones, I used to assume that I was able to substitute any fruit with the one that was in whatever recipe I happened to have in my hands at the moment. I had the same mental approach when it came to substituting flours in recipes to make them gluten free. Let’s just say that made for a few interesting batches of pancakes that had dreamed of being scones or bricks that had only imagined being a cookie.
This recipe is perfect as a base for vegan/GF scones, and I would encourage swapping out different fruits and dressings to make this recipe your own. Make the recipe “as-is” to gain a starting point, but after that, enjoy yourself swapping ingredients.
With every recipe that I attempt, I always start off by gathering and measuring out my ingredients. The reason I choose this initial step is to ensure that I have everything I need. Nothing is worse than getting halfway through a time-sensitive recipe only to discover you are missing ONE ingredient.
Attempting to live a plant-based lifestyle has its challenges but, thanks to markets such as Whole Foods, now has options. In recent years, advancements in technology and products have been made to accommodate the ever-rising population of health conscious individuals. Various alternatives using oat, macadamia nut, almond, hemp, and more have found their way into my pantry and stomach.
With this recipe, I used an oat flour produced by “Bob’s Red Mill”, but any brand will do.
If determined, one is able to make their own oat flour by doing the following :
“To make 1 cup of oat flour, simply blend 1&1/4 cups of oats in either a blender of food processor until they are finely ground.”
Stir together in oat flour, coconut flour, sugar, baking powder, and sea salt in a large bowl.
Once that bowl has been set aside, it is time to chop in the coconut oil. If I know that I will be making this recipe, the night before I pop my jar of coconut oil into the fridge. By putting the oil in the fridge it allows it to harden creating the perfect consistency for the scones. If the coconut oil is too soft, the dough will flatten and the shape will fall apart. To remove the amount that I need from the jar of coconut oil, I use a fork, however when added to the flour mixture, I find it’s best to use a potato masher.
After all the coconut oil has been incorporated, add the chilled almond milk and stir.
Next on the agenda is to dust a clean, cold surface with oat flour. Dump the dough out of the bowl onto the flour and begin kneading. Add more oat flour as needed without making the dough too dry and crumbly. This won’t happen easily, but keep it in mind.
Split the dough in half and create a 1” thick “pancake” with one half. With the other half, create a mound and press a crater into the middle. Wash raspberries (if you can get them at a local farmers market more power to ya) and set them in the crater you previously created.
Place the “pancake” half on top of the raspberry crater and smush. Lightly knead dough without over doing.
Pat dough until it is 1” thick and cut into triangles or shapes. (I did circles in this instance so they would fit perfectly in baking cups) Place scones on a pre-lined baking sheet and bake at 400°F for 12 to 15 minutes or until golden brown. Remove the scones from the oven and allow them to cool on the pan for about 10 minutes. Once the scones have finished toasting up, transfer to a wire rack and drizzle with glaze. Enjoy!