Hot Cross Scones {vegan, GF}I figure if you’re onto a good thing, why not roll with it? Having once found the secret to drool-worthy gluten-free scones, one must therefore make all the scones! And why not? Scones are the perfect comfort food – they don’t take long to make, and they go perfectly with a cup of hot tea – my not-so-secret vice. I was recently asked by a customer to create an Easter special, so, with the long weekend looming, it was time to adapt an old favourite and enjoy some lightly spiced Easter buns minus the yeast and minus the wait.

Hot Cross Scones {vegan, GF}Hot Cross Scones {vegan, GF}

I haven’t had much luck with gluten-free yeast breads, so without even really thinking about it, I skipped all the hassle of trialing a yeast bread, and jumped straight to scones. I had made hot cross scones several years ago with wheat flour, and thankfully copied the recipe down at the time. With said recipe in hand, it was simply a matter of bringing what I learned making Irish Soda Bread over to making scones. Buttermilk is a key ingredient, and as I learned long ago from Joy the Baker, it’s much cheaper to make your own.Hot Cross Scones {vegan, GF}Hot Cross Scones {vegan, GF}

Yoghurt is also key, but you certainly don’t need to limit yourself to coconut. There are various dairy-free options now available, so use whatever is cheapest and most readily available. Finally, don’t be tempted to leave out the almond flour. Rarely do any of my bakes end up nut-free. This is because I can’t in good conscience use oat flour (Australian oats are often contaminated), and I can’t stand the texture of a starchy scone. Almond flour provides a lovely, soft texture so don’t be tempted to leave it out. Happy Easter, friends!

Hot Cross Scones {vegan, GF}Hot Cross Scones {vegan, GF}

EDIT: I am taking local orders for these scrummy scones: 6 for $15 or 12 for $30. Contact me via my Facebook page to place your order! xx

Hot Cross Scones {vegan, GF}
The scrummiest Easter treat, without the yeast and without the wait!

Makes 6 large scones

125 ml (½ cup) soy milk
1 tablespoon apple cider vinegar
1 ½ cups plain (all-purpose) gluten-free flour
½ cup almond flour (blanched almond meal)
¼ cup dark brown sugar, firmly packed
3 teaspoons baking powder
½ teaspoon bicarb (baking) soda
¼ teaspoon sea salt
2 teaspoons ground mixed spice
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
50 g (¼ cup/ 4 Tbs) cold margarine
2 tablespoons mixed peel, finely chopped (optional)
½ cup raisins or sultanas, roughly chopped
Finely grated zest 1 large orange
¼ cup coconut yoghurt

¼ cup plain gluten-free flour*
1 – 2 tablespoons water

¼ cup water
4 tablespoons apricot jam

Preheat the oven to 220 degrees Celsius/200°C + fan.

Crosses: Stir the flour and water together to make a thick but pipeable paste, adding a little more water if needed. Transfer to a small, strong zip lock plastic bag and set aside.

Add vinegar to milk and set aside to sour (about 10 min).

Scones: sift all the dry ingredients (flour, sugar, spices, etc) in a large bowl and combine well.
Add in the cold butter then using your fingertips, rub it into the dry ingredients. Add the mixed peel, sultanas and orange zest and toss together. Add almost all the soured milk and yoghurt to the flour mixture and bring together with a fork to make a soft, craggy dough.

Tip onto a lightly floured bench and form into a long rectangle about 4cm thick by 12cm long. Cut into 6 equal pieces and place on a lined baking tray, spacing them 2cm apart.

With well-floured fingers, pat the sides of each scone to make a neat, high shape.

Cut a tiny corner off the plastic bag and pipe a cross on each scone, letting it go down the sides of the scone as it will shrink back on baking.

Bake for 18-20 minutes until risen and golden.

To make the glaze, place water and jam into a small saucepan over low heat and stir until jam dissolves. Bring to the boil for 3-4 minutes, then remove from heat. Immediately brush glaze over warm scones.

Serve warm with lashings of good quality butter.

*Crosses: Stand the plastic bag in a glass and fold down the sides to make it easier to fill with the paste.

Adapted from Dish magazine

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