Cranberry Scones

I have such happy childhood memories of going on holiday down to Devon and Cornwall in the UK, and demanding to have the famous cream tea on a daily basis! That tradition sadly disappeared from my life during the “diet era” (i.e. when there was always at least one family member on a diet), but scones still hold a special place in my heart! These vegan gluten free scones obviously don’t quite match up to those (although I’m still working on it) as the lack of gluten does make them a little crumbly, but they are still super delicious! Add a little whipped coconut cream and strawberry chia jam and you have a delicious alternative 🙂

Ingredients:

2 cups all purpose gluten free flour (or use 1.2 cups white rice/arrowroot, 0.8 cups brown rice/buckwheat/oat flour)
1 tbsp baking powder
1 tbsp ground chia or flax seeds
1/4 tsp salt
4 tbsp coconut oil, melted
1 tsp vanilla extract
3 tbsp syrup
4 tbsp plant milk of choice
1/2 cup cranberries (or raisins/sultanas if you prefer)

What to do:

• Preheat the oven to 180°C
• Mix the dry ingredients in a bowl, including the cranberries
• Mix the wet ingredients together in a separate bowl, stirring thoroughly
• Slowly add the wet ingredients to the dry, and stir until it forms a ball. If it’s too crumbly add a little splash of plant milk
• Shape the mixture into 6-8 balls, and flatten these gently on a baking tray lined with greaseproof paper, taking care to repair any cracks. The flattened ball should be at least 2 cm thick
• Bake for 15-20 minutes, until golden brown on top
• Leave to stand for at least 10 minutes to cool so they firm up, then serve with homemade chia jam!