Sample recipe from The Gluten Free Vegan Cookbook by Susan O'Brien, who says, "I really like scones and there are so many things you can do with them. Depending on the time of year, you can add berries or other ingredients."
"I encourage you to be creative and make these first as written, and then to try something new with them next time." For variations, Susan suggested substituting cranberries, blueberries or nuts for the currants or raisins.
Total prep & cook time: 30 minutes
8 large scones, 8 servings
Nutrition Data Per Serving, 78 g: 191 cal, fat cal 23, 40g carb, 2g fat, 174mg sodium, 7 g sugars, 4g fiber, 4g protein, low Cholesterol. Estimated glycemic load 24
I know that these scones are meant to be low fat, and that the applesauce replaces part of the fat, but they are rather dry because of that. When I make them again, I'll increase the vegan spread or solid coconut oil to 1/2 cup.
We liked the cardamom in this recipe, but if you don't have it or don't care for it, cinnamon is good.
I thought that orange zest would taste great in these, and orange juice for part of the non-dairy milk - especially if you use cranberries & walnuts.
I brushed the top of the scones with a little of the liquid mixture (reserving 1 - 2 Tbsp for that purpose), to assist in browning.
I also 'plumped' the currants by covering them with boiling water for 5 minutes, then draining. That makes them more moist.
Your comments & questions help improve our recipes, so don't be shy! Contact Us