Summer may be almost over the horizon, but it's not too late for one more delicious celebration of the bright fresh flavors of this season. These scones are light, tender, buttery and delicious... and also free of most common allergens. I hope you enjoy them.
Sunny Summer Citrus Scones
vegan + no wheat/gluten, dairy, eggs, soy, almonds, rice, potato, sorghum
Makes about ten 2-3" scones
(Bake for about 18 minutes)
Preheat oven to 350 F*
Make (non-dairy) "buttermilk
Combine, and let sit until needed ~
1/3 alternative milk (I use SoDelicious Unsweet Original coconut milk)
2 Tablespoons lemon juice
(bottled juice is fine, but I used the juice from the lemon I zested for this recipe- zest first, then juice)
Dry ingredients
In a large bowl, combine:
2 cups gluten-free flour mix (I use 1 cup each of millet flour** and arrowroot starch)
(plus more for rolling out dough)
2 1/2 teaspoons baking powder
1/2 teaspoon xanthan gum***
1/2 teaspoon salt
Whisk together very thoroughly. The texture will change when they're well-enough combined.
Partly mixed...
See how the texture changed there?
(The xanthan gum is activated by two things: movement and hydration. Mixing begins the process, which is completed after the liquid is added.)
Cut in***&
1/3 cup butter alternative (I use Spectrum palm kernel oil shortening)
Wet ingredients
- the "buttermilk" mixture
3 Tablespoons honey (or agave nectar- though it may change the texture- see link in notes on flour)
1 1/2 teaspoons vanilla
zest of 1 small orange -and- 1 lemon
(if your orange and lemon are large, only zest half of each)
Stir together and add to dry ingredients. Start stirring together, then add
2 teaspoons melted butter-flavored coconut oil
(plain coconut oil will still give a nice, buttery texture- I just like the flavor boost of the buttery kind)
Stir until combined, and dough starts to thicken. ***&&
Turn dough out onto surface lightly dusted with gluten-free flour mix.Gather dough together. Gently pat it out, fold it over onto itself; repeat a few times. Pat or roll until about 3/4- 1" thick. (They will not rise much as they bake. The height of the dough will probably be the height of the finished scones.) Cut using sharp cutter, dipping cutter in flour mix between cuts so the dough won't stick as badly. Set scones on parchment-lined baking sheet, leaving space between them. Gather scraps together, pat out and cut more scones. Repeat until all dough is used.
Bake at 350 degrees Fahrenheit for 15-20 minutes, until bottoms are a light golden brown. Transfer to a cooling rack. If left on the pan, the bottoms will continue to cook, making them tough and overly dark. Store airtight in the refrigerator; eat within 3-5 days.
Enjoy!
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*My oven is a small, gas-powered RV oven. It cooks high and unevenly. If you have a standard oven, you may need to bake at a higher temperature- like 375 or 400.
**Note on flour: You may need to adjust the amounts of liquid and fat. If you're using a more coarse flour, use 1/3 cup each of milk and shortening. If your flour is more fine, you may need to increase both to 1/2 cup.
See my post on brands of millet flour and their textures for details (also, a note on agave nectar):
https://sticks-and-twigs.blogspot.com/2020/09/matters-of-flour-and-sweet.html
*** Xanthan gum serves a purpose similar to gluten in wheat flour. I know it's expensive to buy a whole bag, but you only use a small amount per recipe so it lasts a long time. The difference it makes is important, so it is definitely worth the investment.
***& Cutting in:
I use a pastry blender. You can also work the shortening in using your hands. Either way works fine.
***&& As mentioned above, the xanthan gum is activated by movement and hydration. You don't want to over-mix the dough, but keep stirring just until it thickens. The change should be pretty obvious, as in just a few moments it goes from almost a batter consistency to a soft dough.
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