Lazy Morning Raspberry Scones

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

Posted by Johnna P.

About

Share

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)

  1. 1

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

  2. 2

    In a large mixing bowl, combine all dry ingredients.

  3. 3

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

  4. 4

    Stir in the milk mixture, mixing just until combined.

  5. 5

    Gently fold in the frozen raspberries and lemon zest.

  6. 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.

  7. 7

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