Lazy Morning Raspberry Scones
Quick and Easy gluten-free, dairy-free, vegan scones
Posted by Johnna P.
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You Will Need (11 things)
- 1 cup Gluten Free All Purpose Flour w/out xanthan
- Unsweetened Almond Milk
- 1 cup cashew meal or Almond Meal
- 2 tbsp Coconut Sugar
- 2 tsp Baking Powder
- 1 tsp Guar Gum
- 1 tsp Baking Soda
- 1 tsp Sea Salt
- 3 tbsp Coconut Oil , softened
- 3 cup Frozen Raspberries
- 1 large lemon Lemon zest
Steps (7 steps, 30 minutes)
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1
Preheat oven to 450 degrees. Line a large baking sheet with a silpat mat or parchment paper.
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2
In a large mixing bowl, combine all dry ingredients.
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3
Using a fork or pastry blender, incorporate the softened coconut oil until it is in small crumbles within the dry mixture.
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4
Stir in the milk mixture, mixing just until combined.
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5
Gently fold in the frozen raspberries and lemon zest.
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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.
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7
Bake for 18-22 minutes, until just slightly browned on the edges. Enjoy warm from the oven or at room temperature.