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Recipe: Vegan - Gluten Free Scones

I used the America's Test Kitchen - Vegan for Everyone Currant Scones recipe as a base, but made a few modifications.

I used my food processor for most of this recipe.

Ingredients

1/2 C GF Oat Flour (you can make this by putting the oats into the food processor and blending for a couple mins)
3/4 C GF Flour (I use Bob's Red Mill 1-to-1)
3 Tbsp Sugar (I used 1 Tbsp brown and 2 Tbsp white)
1 Tbsp Baking Powder
1/2 tsp Salt
5 Tbsp Coconut Oil (I used refined at room temp so it's solid)
1/2 C Dried Berries (I used Raisins because it's what I had, but Currants or Cranberries or Blueberries or...)
3/4 C unsweetened Plant Milk (I used Cashew)
1 Tbsp Lemon Juice

Directions

  1. Preheat the oven to 450 degrees
  2. Add Lemon Juice to Plant Milk and let sit (this creates a "buttermilk")
  3. Turn the Oats into Oat Flour in the food processor
  4. Add GF Flour, Sugar, Baking Powder, Salt and pulse 3-5 times to combine
  5. Add 1 Tbsp dollops of Coconut Oil around the top of the mixture and pulse 10ish times to form a grainy consistency
  6. Turn the mixture into a bowl, create a well in the middle, add 1/2 of the Milk, combine by pulling from the edges; add the rest of the Milk and complete the mixing
  7. Add the Dried Berries
  8. Turn onto a non-stick mat (or parchment paper) and form into a disc; pat down to about 2-ish inches and score into 8 slices
  9. Bake for 12-17 minutes - until golden
  10. Let sit on a cooling rack for 10-ish minutes
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