I found this recipe at least a month ago when I was surfing during my lunch break. I like to store up interesting sounding recipes, and this one fit the bill. I’ve been exploring vegan baking and gluten free baking, and this recipe delivers on both! And it was for scones! Scones are my guilty pleasure. I first met and fell in love with them in Northern Ireland. I then transferred that love stateside to every coffee shop I have entered. Panera’s cinnamon chip scones are excellent. And the local place back in West Chester had amazing blueberry ones. This recipe had everything going for it.
The perfect opportunity to try this one out came when a friend invited me to her ThirTEA birthday party. The birthday girl eats vegan, and what is more appropriate for a tea party than scones? I didn’t go all out and make the scones gluten free as well. I did half regular flour and half alternate flours to just dip my toe into the pool. This was my first experiment with flours that weren’t wheat based, so I didn’t want to have a flop for my friend’s party! You can substitute oat flour or more rice and almond flour to make these gluten free.
- 2 cups white flour
- 1 cup brown rice flour
- 1 cup almond flour
- 1/4 tsp salt
- 2 tsp baking soda
- 8 ounces of fresh avocado (about 2 avocados)
- 4 ounces low fat, unsweetened coconut milk (about 1/2 cup)
- 6 ounces pure maple syrup (about 2/3 cup)
- 2 tsp vanilla extract
- 4 ounces dried blueberries or chocolate chips
1. Preheat the oven to 350°. Line a cookie sheet with parchment paper.
2. In a large bowl, whisk together all the dry ingredients.
3. In a blender or food processor, blend the avocado, coconut milk, maple syrup, and vanilla extract until well combined. It will look like a 6th grade science experiment.
5. Divide the dough into two and turn one ball out onto a well floured surface. Sprinkle flour on top of the dough, and flatten it out into a disc about 1/2 inch thick. Cut the disc into 8 pieces and push the blueberries or chocolate chips into the top. Repeat with the second half of the dough.
6. Arrange the slices onto the cookie sheet, leaving some space between scones. Bake for 10-12 minutes, or until the bottoms are slightly browned.