Nine years ago I discovered my love for scones. Not the hard and dry scones that people dip into their tea or coffee to make them more palatable and to prevent themselves from choking on the dry crumbs, but the moist and flaky scones that are more similar in texture to my mom’s amazing homemade biscuits. Golden brown and slightly crunchy on the outside, but with a soft and flaky center. Yes, you know what I’m talking about, right? Once you have them, you can’t forget! Oh, and add in some chocolate chips or fresh blueberries, and they are out of this world delicious….
My dear friend Ellen first introduced me to scones. She is an example of true southern hospitality and graciousness and always had chocolate chip scones in her freezer that she could pull out and reheat for her guests. I was happy to be a guest in her home whenever possible so that I could be showered with her wisdom, kindness, and her homemade scones! Inspired by her baking, I located the easiest and most scrumptious scone recipe on the internet and soon became known as the “scone maker” in my family and circle of friends. Scones give off the impression of “high tea” English sophistication, but are deceptively easy to make. As time passed, my scone baking days became fewer and farther between and four kids, a healthier lifestyle, and some food allergies had me convinced that my love affair with scones was only a delicious memory of the past. (insert weeping emoticons here)
Two days and five batches of scones later, I am ridiculously excited to report that scones are not only BACK, but they are BETTER than ever! If I wasn’t sitting in my chair typing this blog post right now, I would be jumping up and down out of joy and my scone induced sugar high! These scones are AMAZING! My simple scones are gluten free, egg free, dairy free, nut free and vegan. This generally creates some confusion for most people because they wonder “well, what the heck is in them?”. I’m discovering that although it can be tricky to bake gluten free and vegan, but it can be done! I know that this phenomenal recipe is going to become a loved favorite delicious breakfast treat for and your guests! Oh, and if you are curious to see the scone recipe that inspired my love and passion, you can find it here
There isn’t much more to say about these scones because at this point you truly just need to make this recipe and experience them for yourself! If you need some experiential evidence, my husband (who does not have a sweet tooth) loved them and encouraged me to make them every day (ha!) and my kids were THRILLED that they could have chocolate chip scones for dinner last night! The poor children having to eat mommies baking “research”. 😉
Simple Scones Recipe (free of gluten, dairy, eggs, & nuts)
(printable and “pinable” version below)
- 2 cups gluten free flour blend (Bob’s Red Mill “Cup 4 Cup” is a great one.)
(Note: most blends will already contain xanthan gum, but if not, you will need to add about 1 tsp xanthan gum to this recipe.)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 cup organic sugar
- 1/2 cup real coconut oil (solid, not melted)
- 3/4 cup chocolate chips such as Enjoy Life brand
- 1/2 cup coconut milk yogurt
- 1/4-3/4 cup of vegan milk- I’ve used rice milk or flax milk. You could try coconut milk as well
- 1 tsp vanilla extract
Blueberry Lemon Scones: omit the cinnamon, add the zest of 1 small lemon to the dry ingredients, and substitute 1 cup of fresh blueberries for the chocolate chips.
Dairy version- if you can use dairy products, feel free to use sour cream instead of the coconut yogurt and whole milk instead of vegan.
Eggs– if you can eat eggs, add 1 egg to the wet ingredients instead of the milk and only add milk if necessary for more moisture as you get the mixture to form into a dough. Due to the rise eggs bring, you may also want to reduce the baking powder by about 1/2 tsp.
I made this recipe to accommodate my families allergies, but if you are not allergic to some of the ingredients above, please experiment and make this recipe your own to your preferences and dietary needs!
Preheat your oven to 375. In a large bowl combine the dry ingredients and stir together.
Add the coconut oil to the bowl and cover it with some flour and then using a butter knife and your hands, cut and break it into smaller pieces into the mixture until it resembles pea size crumbles. Add the chocolate chips to this mixture and set aside.
In a smaller bowl combine the coconut yogurt, vanilla extract, and 1/4 cup of the vegan milk. Mix together. Combine this wet mixture into the dry and using a fork, begin to fork stir it together carefully. Add more milk if needed, but go slow. You can always add more liquid, but you can’t take it away! You want the dough to hold together like a biscuit dough, but not be sticky.
Place parchment paper on a baking sheet and put your round mound of dough on top. Knead gently a few times if necessary so that it is formed together. Press it out with your hands into a circle shape that is about 8 inches or roughly the size of a pie dish.
With a large chef knife, cut the “pie” in half, and then in quarters, and then into eight. Sprinkle sugar on the top if you want for a little extra sweetness and prettiness and texture.
Gently pull the scones several inches away from one another on the pan so that they have room to bake and rise in the oven without sticking together. My scones never look perfectly uniform, but I think that adds to their appeal. Now it is time to put them in the oven to bake!
After about 16 minutes in the oven, you will be greeted with this delicious sight. It’s hard to wait, but don’t burn yourself in your eagerness! That melted chocolate can be quite hot if you don’t let it cool for a minute or two! 😉
The handy printable and “pinable” version is below! You guys are going to LOVE these scones!!!!