Vegan Gluten-free Coconut Scones

History Of Sones

We have been eating scones since they have originated in Scotland in the early 1500’s. Scones were biscuit-like pastries or also known as quick breads. They were made into a round type shape and cut into pie shape quarters. Today’s version of scones are made with flour and baked in the oven. Although back in the day the Scott’s made them with oats and on the griddle.

When we think of scones they are the fashionable way of serving tea in England. This is the tradition we know as the afternoon tea and serving these scones with clotted cream and jam.

Not a tradition in America, but we like our scones any time of the day. Serving scones comes in a magnitude of a variety of ways. From sweet to savory and topped with anything imaginable. Bring it on! Variety is best!

Where I Got This Vegan Gluten-free Coconut Scones Recipe

I have had this old world New England Fannie Farmer Cookbook as a hand me down through the family. It was first published back in 1896. I have the eleventh edition of 1965 published in Canada. Truly a remarkable journey of finding and recreating more recipes throughout time to put this cookbook together and to keep revising it. The motto of Aunt Fannie was “Could it be better?” helping her keep up with the highest of standards.

Here in this beautiful old colonial cookbook I have been revising recipes for years to be vegan recipes. I guess it’s kind of a template. This is one such recipe I tried to recapture our past history into todays version of dietary needs.

What Flour To Choose For These Vegan Gluten-free Coconut Scones?

It’s is a hard choice to pick flours that don’t dry up when making a baked gluten-free pastries because they have no sticky gluten. That is why I used coconut flour to pair up with millet flour. Coconut is very moist and so I added sweetened coconut flakes and coconut milk. This amount of coconut really adds to a much more moister pastry. I think you will see the difference when you eat them.

How To Make Vegan Gluten-free Coconut Scones

Scones are not a labor intensive way of making a glorified biscuit. It is all rather simple because it is more like the process of making pie crust really. First, because this is a vegan recipe the flaxseed egg has to be made first. Mix the flaxseed and water together with a fork of small whisk and set aside to congeal. Then put together all the dry ingredients in a large bowl. Add the cold butter to the dry ingredients and blend together with a pastry cutter to mix the solid butter evenly.

Then add all the wet ingredients including the flaxseed egg mixture. Blend together until it is like a stiff cookie dough mixture like the photo below.

The dough should be sticky enough to form into a ball when squeezed together in your hand. If it is not sticky enough add more plant based milk. This recipe makes 6 large palm sized scones. So form the scones in your hand until they are round and flat to about 1 and half inches thick. Like the photo below.

Place the sones onto parchment paper. Top the scones with a brushing of plant based milk.

Put the scones in a preheat oven at 450 degrees and bake for 15 minutes. Continue to check on your scones throughout the last few minutes. Some stoves are hotter then others. Yes! They will have cracks on the tops of them but the insides are moist. Thanks to the moisture of the coconut!

What To Top Your Vegan Gluten-free Coconut Scone With

Scone are usually eaten with butter, clotted cream and jam. Being that they are gluten-free and vegan top them with vegan butter, whipped coconut cream and jam are perfect. Also try, vegan butter with cinnamon or fruit, apple butter, maple syrup and vegan puddings. Another delicious way is serving them hot topped with vegan ice cream and hot vegan caramel or hot chocolate sauce. Of course top that with some whipped coconut cream. Thats bound to be a big winner.

I hope you like this recipe as much as we do. Enjoy!

Vegan Gluten-free Coconut Scones

Spicy Saucy Vegan

These Vegan Gluten-free Coconut Scones are deceivingly moist and delicious. These scones are made with millet and coconut flour, keeping this a true gluten-free recipe. Make these for the work week ahead for breakfast, lunch or after work and school snacks. Top them off with your favorite butter, jam, coconut cream or fruit. This recipe makes 6 palm sized scones.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Breads, Breakfast, Brunch, Lunch, Snack

Cuisine English, Scottish

Servings 6

Equipment

• 1 Large mixing bowl
• 1 Medium mixing bowl
• 1 Small bowl
• 1 Stirring spoon
• 1 Pastry Cutter
• 1 Small whisk or fork,
• 1 Cookie sheet
• Parchment paper
• 1 Set of measuring cups
• 1 Set of measuring spoons

Ingredients

  

Flaxseed Egg

• 2 Tbsp Ground Flaxseed
• 6 Tbsp Water

Dry Ingredients

• 1 cup Millet Flour
• 1 cup Coconut Flour
• 2½ tsp Double Action Baking Powder
• 1½ Tbsp Monk Fruit Sweetener or Coconut Sugar
• 1 Tbsp Corn Starch
• ½ tsp Sea Salt
• ¼ cup Vegan Butter
• ½ cup Plant Based Milk, I use coconut milk

Instructions

 

Making The Flaxseed Egg

• Preheat the oven to 450°
• Mix together in a small bowl the flaxseed and the water with a whisk or a fork. Set aside to congeal. About 5 minutes.

All The Dry Ingredients

• In a large bowl add together all the dry ingredients, flour, baking powder, sugar, corn starch and sea salt. Mix all together well.
• With a pastry cutter blend in the cold vegan butter into the large bowl of dried mixed ingredients. Blend in until the mixture is forming little bits of blended dry mixture and vegan butter. Looks like little crumbles.
• Add the flax egg mixture and half of the plant based milk. Mix together. Add the rest of the plant based milk. Mix together. The dough will look like cookie dough when it is ready. Squeeze some in your hand and if it can form together it is ready. You may have to add extra plant based milk if needed.

Forming The Scones

• Put enough dough in your hand to form a scone the size of the palm of your hand and about 1½ inches thick. You should have 6 equal size scones when you are done. Place then on a parchment covered cookie sheet.
• Brush the tops of the scones with plant based milk. This is when you can sprinkle them with sugar if desired it's optional. Put in the oven for up to 13 to 15 minutes. Watch them on the last 2 minutes to see how dark they are getting. They should be slightly light brown.
• When done let cool for about 5 minutes. They will be more crumbly when hot, but you can serve them hot. If you don't want them to be crumbly let them completely cool.
• Serve with your favorite vegan butter, whipped coconut cream and jam.
• Scones are good fresh for 2 days. Wrap them (when cool) individually in plastic wrap if you want them to stay longer and put them in the refrigerator.
• Enjoy!

Notes

You can also freeze scones and unthaw them over night or leave them in the refrigerator to unthaw and heat them in the microwave to heat before eating. 

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