I’d previously mastered vegan scones that were just like your traditional scone recipe, but I didn’t think mind-blowing gluten-free scones were going to be a thing…
I’ve proved myself wrong, again.
Yes, you need a delicate blend of particular flours to pull this recipe off, but the result is so worth it.
If you’ve never tried rosemary paired with blueberry in sweet applications before… drop be a line and let me know what you think! If you’re like me, it’ll be your new herbaceous secret moving forward 😉
Makes about 16 – 20 scones
- 1 cup white rice flour
- 1½ cups brown rice flour
- ½ cup millet flour
- ½ cup buckwheat flour
- ¼ cup tapioca starch
- ¼ cup arrowroot starch
- 1 tbsp baking powder
- 2 tsp xanthan gum
- ⅓ cup raw or coconut sugar
- ½ tsp salt
- 1 tbsp fresh chopped rosemary or 1½ tsp dry
- 6 tbsp room temperature unrefined coconut oil
- 1 can full fat coconut cream + 1 tbsp apple cider vinegar (whisk together and let this sit aside)
- ½ cup fresh blueberries (you can use frozen but let them thaw and come to room temp first)
- 1 tbsp fresh ground flax seed + 3 tbsp water
1. Preheat oven to 325F and prepare a baking tray lined with parchment paper.
2. Whisk together flax seed and water and set aside.
3. Whisk all the dry ingredients together in a large bowl: white rice flour through to rosemary in the first list above.
4. Cut the coconut oil into the flour using a butter knife, then use your hands to rub the oil into the flour mixture until a crumbly meal forms.
5. Whisk the flax mixture into the coconut cream and vinegar, then pour into the dry ingredients and start to bring the batter together with a wooden spoon.
6. When batter is about half-mixed, add the blueberries and continue folding to bring the batter together into a thick, sticky dough.
7. Transfer dough to a well-floured surface (I use additional brown rice flour) and form into 2 equal discs about 1 inch thick. Cut each disc into 8 or 10 wedges as preferred.
8. Transfer the scones to the parchment-lined tray, making sure you’ve got at least 2-3 inches of space between each scone.
9. Sprinkle with raw or coconut sugar and bake for 35-45 minutes, until golden, fragrant, and firm.
10. Let cool for about 5 minutes out of the oven before transferring to a cooling rack.
These scones will keep for in an air-tight container for up to 3 days at room temperature or up to 1 week in the fridge.