A big thank you to everyone for the well wishes on my 1st blog anniversary. To celebrate my anniversary I decided to re-do some old favorites and challenge myself to work on some new recipes that I’ve been scared to try. Today I’ve got a gem of a recipe for you. Vanilla bean scones that are both gluten free and vegan. I’m really not sure why I was so scared to try to make these because they are so easy. No rise time, hardly any kneading and less than 20 minutes bake time.
For my first try I chose to go with vanilla flavored ones.
Vanilla beans are so underappreciated. The smell is intoxicating and the flavor is out of this world. Why does vanilla always seem to get the rap for being plain? It certainty is not plain in this scone recipe. When we were vacationing in Maui I found this pure vanilla bean powder, made of ground whole vanilla beans. Just opening the jar and smelling it makes me smile. Maui grows most of the vanilla made in the United States, I highly recommend this investment for your kitchen cupboard, it’s so much easier and cheaper in the long run than scraping out individual beans!
Literally smells like heaven…
If you’re not following a gluten free diet you can use regular white flour. I would not sue whole wheat as it might make the bread rather dense and not rise as much. When I’m baking gluten free I always bake with Cup 4 Cup which is sold as William Sonoma. I prefer it because it is mainly brown rice flour which I like the taste of. Bob’s Red Mill has an all-purpose flour that is garbanzo bean based and for some reason the flavor taste like cigarette butts to me. Whatever all-purpose flour you use just make sure it contains xanthan gum. If your GF all-purpose flour doesn’t have it add 1/2 – 1 teaspoon xanthan gum per cup.
I chose to not use any sugar at all in this recipe because of personal dietary preference. I’d imagine adding 1/4 to 1/2 cup of sugar would taste awesome but I am trying to avoid sugar when I can. besides you will find that the vanilla bean gives the scones enough flavor and sweetness on its own.
- 1 3/4 Cup All Purpose Gluten Free Flour
- 1/2 Teaspoon Vanilla Bean Powder or 1 Scraped Vanilla Bean
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Table Salt
- 4 Tablespoons Chilled and Cubed Vegan Butter
- 1/2 Teaspoon Vanilla
- 3/4 Cup Almond Milk
- Pre-heat oven to 400 degrees. Sift dry ingredients together in a large bowl.
- Chop in the chilled butter with a fork and knife, dough should be a little chunky and textured.
- Add in the vanilla and milk, stir with a spoon to incorporate. Use your hands to really mix everything together well. If it is really dry add a tablespoon or more of milk.
- In a well floured cast iron skillet or lined baking pan shape bread into a flat circle.
- Using a sharp knives slice the dough into 6 triangles. bake the triangles about 2 inches apart for 17-19 minutes.
- Let cool before eating
They bake up nice and crisp just like a scone should.
I love seeing vanilla bean “caviar”.
Now that I know how easy scones are I will be all over new versions. It’s hard to believe that bread when simplified can be so easy, healthy and fun to make.
Have you tried to make scones before? What is your favorite flavor?