Gluten Free Vegan Scones || PKU Test Kitchen

May 18

May 18 Gluten Free Vegan Scones || PKU Test Kitchen

I love to bake. Like, love it.

We spent some time with some dear friends and I decided to bring some scones with me for everyone to enjoy. Well, since little man is a gluten free low protein vegan, he is unable to eat the scones I baked for everyone. So I decided to try my hand at some PKU friendly scones for him!

One of the websites that I have come to find very handy is Cook for Love. It is a website entirely of recipes my son can have and enjoy.

So today, I found a scone recipe on the Cook for Love website that I modified a bit more to make my own for him. And I was quite happy with the outcome. I plan to tweak it just a little more, but am very happy with the outcome! Below is the recipe.

Gluten Free Vegan Scone Ingredients
Serving Size: 8 Large Scones (28mg Phe each)

2-1/2 cups [195g] baking mix* (ingredients below) (195 mg)
1 tablespoon baking powder (0 mg)
1/2 teaspoon salt (0mg)
1/3 cup sugar (0 mg)
2 teaspoon cinnamon (0 mg)
6 tablespoons cold coconut oil
1/4 cup [40g] raisins (or other favorite dried fruit) (26 mg)
1 teaspoon vanilla (0 mg)
2/3 cup [160g] Flaxmilk (0 mg)
2 tablespoons [30g] coconut cream (0 mg)

Topping

Sprinkled Cinnamon & Sugar

Preheat oven to 400
Add all dry ingredients into bowl. Use pastry cutter or food processor, cut cold (or hard) coconut oil into flower mixture. Stir in raisins and wet ingredients with a fork until mixed. The flour mixture will still be somewhat crumbly. Place flour mixture onto parchment paper and kneed approximately 10 times and form into a round, flattening to about 1 inch in thickness. Before baking, take a large knife, and gently cut into 8 pieces (or more for smaller pieces), keeping the scones together. This will make it easier to pull apart after baking. Don't separate them before baking. Sprinkle with Cinnamon and Sugar Place on middle wrack in oven and bake for approximately 14-16 minutes at 400 degrees. Don't over bake. Let them rest on a cooling wrack on the parchment paper for about 10 minutes before using knife to cut through the pre-baking cuts.

Serve and Enjoy!