Scones are the ultimate traditional tea time treat in England, and boy do they have a reputation for being incredibly delicious. Taking this classic and making it Vegan, Gluten & Sugar-free, was certainly a daunting task, and I’m so pleased to say following 30 minutes of inspiration they turned out a treat!
Instead of using wheat flour, we use rice flour which is free from gluten and high in fibre. Then, as an egg replacement, we use a mixture of sweet potato & medjool dates, which binds the mixture together and adds the most amazing flavour. To make the scones light and fluffy we use some ground flaxseeds, and for a bite of sweetness, we also use some sultanas. If you’d like to add berries, any other dried fruit, nut or seed feel free, but a simple sultana combination never fails!
These scones honestly can’t be made without the addition of the cashew-coconut cream and raspberry jam – it simply wouldn’t be the same!
It’s a really basic recipe, that is as easy to read as it is to do. I hope you all love it as much as I do!
The Ingredients
2 cups rice flour
1 cup flaxseeds
2 medium-sized sweet potatoes
3/4 cup medjool dates
1 cup oat/almond/rice milk
3 Tablespoons pure maple or agave syrup 1 cup sultanas
CASHEW-COCONUT CREAM:
1 cup cashews (soaked for at least 2 hours prior)
1 cup desiccated coconut
1 cup water
1 Tablespoons pure maple or agave syrup
RASPBERRY JAM:
2 cups raspberries
1/4 cup water
2 Tablespoons agave/pure maple syrup
Method
Preheat the oven to 180 degrees Celsius. Start by peeling and cubing the sweet potato into small bites. Steam for around 20 minutes until soft. Add the sweet potato, dairy-free milk, medjool dates and syrup to a blender and blend until smooth.
In a mixing bowl, add the rice flour and flaxseed before pouring in the liquid ingredients and mix thoroughly until smooth. Mix in the sultanas. On a baking tray lined with parchment paper add around a dozen small dollops of the mixture and shape them into your scone shape. Place the scones in the oven to cook for around 35 minutes, checking at around 25 minutes, to see how the mixture is doing. You want the outside to be crisp, and the middle not too fudge like!
Cashew Coconut Cream:
Add all ingredients to your blender and blend until completely smooth! Store in the fridge.
Raspberry Jam:
In a pan add all your ingredients and boil until it all disintegrates. Then add to your blender (you don’t have to clean it out after the coconut cream) and blend until smooth.
