Just starting to write this post has caused me to go into the kitchen and get another scone, and I'd be too embarrassed to say how many I've already eaten. They were at their peak this morning when they were warm from the oven, but even now, hours later, not bad. I found the original recipe on River's blog, Wing It Vegan, and I just knew the minute I read the recipe that these were the scones for me. She claims they're not really scones but I think she's wrong about that. And even if she's right, I don't care. The taste and texture are so pleasing, I love them.
Her recipe looked perfect, but I can never leave well enough alone (unless of course I'm reviewing a cookbook or testing recipes for one) so I had to change one thing or another to accommodate my set of ingredients. She used peanuts and peanut butter but I didn't have enough of those, and I happened to have a ton of almond flour and almond butter. She used rice flour and chickpea flour and I just dumped in some Bob's Red Mill gluten-free all purpose flour mix, etc., etc. If you want to make River's fab peanut butter chocolate chip scones go here. But if you're willing to take a chance on my recipe changes, keep reading. Or maybe you'll make both. River said it's OK for me to post my recipe alterations. And maybe you'll change something, too.
Chocolate chip-almond scones, gluten-free
- 1/4 cup golden flax meal
- 1/4 cup evaporated cane juice (or palm sugar or regular sugar)
- 1/2 cup unsweetened non-dairy milk (rice, almond, soy, whatever)
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 tablespoon vinegar (I used rice vinegar, but apple cider vinegar would also be fine)
- 1/2 cup GF oat flour
- 1/2 cup shredded unsweetened coconut
- 1/2 cup almond flour, divided
- 1/2 cup Bob's Red Mill GF all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup almond butter
- 1/2 cup vegan chocolate chips
- Whisk together in a small bowl, the flax meal, sugar, milk and extracts. Stir in the vinegar.
- Whisk together in a large bowl, the oat flour, coconut, 1/4 cup almond flour, Bob's Red Mill flour mix, baking powder, baking soda and salt. Make sure to whisk well until combined.
- Add the almond butter to the flour mix. Use an electric hand mixer (or stand mixer) at lowest speed, to blend the almond butter into the flour. (River says you can use a large fork, but I like to use a mixer.) It might take a few minutes to get the almond butter mixed in. It might still be a little lumpy when you stop mixing but should be mostly combined. If you're using a hand mixer, it will all combine in step 5.
- Mix in the chocolate chips by hand.
- Whisk the milk mixture one more time and add it to the flour. Use the hand mixer to beat the dough for about a minute, or until well-combined and the almond butter is fully mixed in. The dough should be like soft cookie dough — not too wet and not too dry. Add a tablespoon of milk or a little flour if necessary.
- Sprinkle about half of the remaining 1/4 cup of almond flour onto the parchment paper. Divide the dough in half and arrange the two halves on the parchment paper (like in the first photo). With damp hands, flatten each piece of dough into a disk about about 1/2" thick — about 6-inches in diameter. Sprinkle the rest of the almond flour on top of the disks. Using a dough cutter or a sharp knife, cut straight down into the disks to create either 6 or 8 pieces.
- Bake for 10 minutes. Rotate the cookie sheet and bake 8 to 10 minutes more. You want them golden but not burned. Remove from the oven and cool for a few minutes before transferring to a rack. You may need to redo the cuts before moving the pieces.
notes: Unlike conventional batters where you don't want to over-mix, gluten-free baked goods seem to rise higher and be more tender when they are mixed well with an electric mixer.
The scones, while not as rich as traditional scones, make a great breakfast treat.
This post contains Amazon links. I've never made a dime from Amazon, but who knows, this could be the day.