Name: Gluten-Free Fruit Scones Recipe
Total time: 20 min
Yield: 8
Ingredients: 250g Brown Rice Flour; 1 Tsp Baking Powder; 1 Tsp Bicarbonate of Soda; 90g Coconut Oil (solid); 1 Tsp Cinnamon; 75g Dried Cherries, Sultanas or Raisins; 120ml Almond Milk; 50g Maple Syrup; 1/2 Tsp Apple Cider Vinegar; 1 Tsp Vanilla Extract; Extra Almond Milk (for brushing); 150g Mixed Berries; 4 Tbsp Chia Seeds; 4 Tbsp Stevia Powder; 1 x Can Coconut Milk (chilled in fridge overnight); 3 Tbsp Maple Syrup; 1 Tsp Vanilla Extract

Just like Pimms and lemonade... Scones, cream and jam are a summer essential, especially when Wimbledon is on - they are a British tradition! If you eat a free-from diet and don’t have refined sugar, these delicious scones are the perfect (and healthier) treat without missing out on that scrumptious scone taste. Enjoy outside in the sunshine if you’re lucky!

Equipment

Oven
Large Baking Sheet
Greaseproof Paper
Mixing Bowl
Wooden Spoon
Electric Whisk
Flat Surface
Rolling Pin
Scone Cutter
Cooking Brush
Saucepan
Fork

Ingredients

For the scones

250g Brown Rice Flour
1 Tsp Baking Powder
1 Tsp Bicarbonate of Soda
90g Coconut Oil (solid)
1 Tsp Cinnamon
75g Dried Cherries, Sultanas or Raisins
120ml Almond Milk
50g Maple Syrup
1/2 Tsp Apple Cider Vinegar
1 Tsp Vanilla Extract
Extra Almond Milk (for brushing)

For the berry jam

For the vegan cream

1 x Can Coconut Milk (chilled in fridge overnight)
3 Tbsp Maple Syrup
1 Tsp Vanilla Extract

Method

First make the scones: Preheat the oven to 180 degrees C and line a large baking sheet with greaseproof paper.
Mix together the flour, baking powder, bicarbonate of soda and cinnamon in a bowl.
Rub in the solid coconut oil until you have a breadcrumb mixture then stir in the dried cherries, sultanas or raisins.
Whisk together the milk, maple syrup, apple cider vinegar and vanilla then pour into the dry ingredients. Stir well to combine and form a soft dough.
Flour a surface and roll out the dough to 4cm thickness. Use a cutter to cut out about 8 scones and arrange on the tray. Brush each with a little extra milk.
Bake for 12-15 minutes until golden and firmed up. Leave to cool.
Meanwhile make the chia jam: Heat the berries in a pan with 2 tablespoons of water for 5 minutes until softened then mash gently with a fork.
Remove from the heat and stir in the stevia and chia seeds. Mix well and set aside for at least 30 minutes to form a jam.
Scrape out the solid part of the coconut cream from the can and spoon into a bowl along with the maple syrup and vanilla.
Use an electric whisk to whip until quite thick. Transfer to a small dish and chill until needed.
When ready to serve, spread some jam and coconut cream onto a scone and enjoy - try them warmed up!

Click to enlarge

SpamellaB

Pamela, author of SpamellaB, is hugely passionate about health, food and fitness and the affect these have on the body. She believes that food is fuel and a way of nourishing ourselves both inside and out. A firm believer of enjoying what you eat, it is her mission to create gluten-free, high protein, healthy AND tasty recipes for all to enjoy, made from clean ingredients. This is what the concept #IndulgingInnocently is all about; you CAN still have your cake and eat it!