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Gluten-free vegan vanilla scones

Baking these gluten-free vegan vanilla scones takes less than 15 minutes. If you don’t have time to rest the dough in the fridge, add some Xanthan gum to the flour, or an egg for a non-vegan version, then you can roll it out immediately. Perfect for afternoon tea, picnics, parties and so on.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g gluten-free flour
  • 2 tsp baking powder
  • 2 Tbsp Stevia
  • 50 g dairy-free margarine
  • ½ cup ground almond
  • 1 cup plant-based vanilla yogurt
  • ½ cup raisins optional

Method
 

  1. In a bowl, mix the flour, Stevia with the baking powder. Combine well.
  2. Rub the margarine into the flour mixture until it resembles breadcrumbs.
  3. Add the yogurt and raisins (if used) and mix gently with a spatula until it forms a soft dough.
  4. Chill the dough in the fridge for about a hour.
  5. Preheat the oven to 180°C.
  6. Roll the dough out between two sheets of parchment paper to 2cm thickness, then stamp out round shapes, using a round cutter or mug.
  7. Place the scones on a baking tray, lined with baking paper.
  8. Bake them for 10-12 minutes until risen and golden on top.
  9. Serve them warm or at room temperature.