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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
30 mins
Serves
6

Quick and Easy gluten-free, dairy-free, vegan scones

Posted by Johnna P. Published See Johnna P.'s 7 projects »
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  • Step 1

    Preheat oven to 450 degrees. Line a large baking sheet with a silpat mat or parchment paper.

  • Step 2

    In a large mixing bowl, combine all dry ingredients.

  • Step 3

    Using a fork or pastry blender, incorporate the softened coconut oil until it is in small crumbles within the dry mixture.

  • Step 4

    Stir in the milk mixture, mixing just until combined.

  • Step 5

    Gently fold in the frozen raspberries and lemon zest.

  • Step 6

    Using a 1/2 cup measuring cup or large cookie scoop, scoop out scant 1/2 cups of dough onto baking sheet. Continue making six mounds of dough. These may be slightly flattened or left as a mound.

  • Step 7

    Bake for 18-22 minutes, until just slightly browned on the edges. Enjoy warm from the oven or at room temperature.

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