Vegan Gluten Free Scone Food

HEALTHY VEGAN SCONES (GLUTEN FREE)

Steps:

• Place the dry ingredients into a bowl or food processor and mix well until combined
• Add the coconut cream and mix well until a dough forms
• Pre heat your oven to 220 degree C/200 degree C fan/Gas mark 7. Place a baking tray in the oven to warm up
• Remove the dough from the bowl and bring together into a circle around 5cm deep on a clean work surface
• Flour a 5cm diameter cutter and cut out around 3 scones
• Roll the dough back into a ball, flatten until around 5cm deep and cut out again. Repeat until all the dough is used
• Brush the top of each scone with dairy free milk (or remaining coconut cream) and a sprinkle of coconut sugar if you wish
• Remove the hot baking tray from the oven, quickly place the scones onto the tray and bake for around 15 minutes until golden
• Allow to cool slightly before serving

VEGAN TOMATO-ROSEMARY SCONES (WITH GLUTEN-FREE OPTION)

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Lightly grease a large baking sheet.
• In a large mixing bowl, combine flour, baking powder, sugar, salt, and pepper.
• In another bowl, combine wet ingredients and rosemary.
• Make a well in the center of the dry ingredients and pour in the liquid. Gently mix with a wooden spoon.
• When the batter is loosely holding together, turn it onto a lightly floured work surface and gently knead until a soft dough forms. DO NOT overmix. Some patches of flour are good. Add a little extra flour if the dough seems sticky. Divide dough in two and form each section into a 6-inch disk. Slice each disk into six pieces (cut in half and then cut each half into thirds). OR if you are lazy like me and don't need your scones to be pretty, you can just scoop the dough into 8-12 mounds on the cookie sheet (like drop biscuits).
• Place scones on the baking sheet and bake 14-16 minutes or until the tops are firm. Remove and let cool a bit on plate or cooling rack. Serve either warm or at room temperature.