Bakery Style Scones wrap a buttery tasting delicate crumb inside with a golden brown exterior. Studded with chocolate chips, these scones will take your tea time to a new level! Soft enough to sink your teeth into, yet firm enough to make a great dipper.
Gluten-free Plant-based Scones
Anyone who knows me knows I love my scones! I have developed many scone recipes over the years. From Mocha Pumpkin Scones to Golden Pomegranate Scones here on the website, to Berry Burst Scones and Mocha Chocolate Chip Scones which found a home in my cookbook Eat Well, Be Well–there’s much to choose from. All of these moist round-style scones are super moist and packed with protein.
Bakery Style Scones
These days I have been craving those bakery style scones. You know–the ones that sit behind the glass case and tease you with their golden brown promise.
I’d secretly been hoping that one of the chain stores (I’m lookin’ at you Panera) would finally make a gluten-free option. Alas, even if they did their recipe probably wouldn’t be plant-based, so I decided to take matters into my own hands.
Not only did I create them gluten-free, they are also plant-based and refined sugar-free. That makes these treats even more enjoyable and your body so much happier!
Happy eating! I hope you all enjoy these as much as I do!
- 2 teaspoons golden flaxseed meal
- 1/3 cup unsweetened plant-based milk (mild tasting, like cashew)
- 1 cup almond flour
- 1/2 cup gf oat flour
- 1/2 cup tapioca starch (or tapioca flour, which is the same)
- 1/4 cup potato starch (this should be starch, not potato flour--they are different)
- 1/3 cup coconut sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 3 tablespoons coconut oil (part solid/part melted)
- 1/4 cup mini vegan chocolate chips plus additional 1/4 cup for optional drizzle (use chips or chocolate chunks without refined sugars to keep recipe refined sugar-free).
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- 1) In a small bowl whisk together flaxseed meal and plant-based milk. Set aside.
- 2) In a medium bowl combine almond flour, oat flour, tapioca starch, potato starch, coconut sugar, baking powder and salt.
- 3) Add coconut oil to dry ingredients and mix (cut) together using a pastry cutter or two butter knives. Small lumps should remain. Add chocolate chips and gently stir into mixture.
- 4) Whisk the flax mixture again, then stir into the dough blend. The dough should not be wet or overly crumbly. It should stick together when pressed between two fingers. If the dough is too wet, add more potato starch, a teaspoon at a time. If the dough is too dry add additional plant milk, a teaspoon at a time.
- 5) Form dough into a disc about 1 inch thick and place on a floured surface (use potato or tapioca starch). Cut into 8 pie shaped slices. Gently transfer the slices to the baking sheet and sprinkle with additional sugar, if desired. Bake about 12 minutes until firm and golden brown on the edges. Transfer immediately to a cooling rack and enjoy. They are delicious fresh out of the oven! For the optional chocolate drizzle, melt additional 1/4 cup of chocolate chips and drizzle over cooled scones with a teaspoon. Once completely cooled, leftovers may be stored in an airtight container for about three days.
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