Sometimes when I get a craving for a little something… something sweet but controlled, indulgent but healthy, a muffin or a cookie maybe?
I find common ground between a muffin and a cookie – a scone! Yes, I get quite happy with a delicious not-overly sweet indulgent scone… or two.
Luckily, I have a little pastry chef who is always excited to bake a fresh batch of goodies…
Meet Miss Gabriella in “Gabriella’s Kitchen”!
Love is Miss G’s secret ingredient. You can sense it and taste it with just one bite…
A perfect ending to a perfect wintery day… baking! The house smells so good and there are happy smiles and happy tummies everywhere…
ALMOND RAISIN SCONES
(vegan, dairy-free, egg-free | gluten-free, wheat-free)
- 1 cup vanilla vegan yogourt
- 1/2 cup almond milk
- 1/3 filtered water, room temperature
- 1 Tbsp freshly squeezed lemon juice
- 1 tsp vanilla extract
- 1 tsp almond extract
- 3 cups gluten-free flour*
- 1/2 tsp xanthan gum
- 2 Tbsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon powder
- 1/3 cup raw cane sugar
- 1/3 cup grape seed oil
- Add in : 1/3 cup raisins
- Add in : 1/3 cup almond slivers or almond slices
* You can use a store-bought mix, but I usually use 1 1/2 cup rice flour, 1/2 cup potato starch, 1/2 cup tapioca starch, and 1/2 cup chickpea flour – and have great success with this combination.
Preheat the oven to 400F and line a baking sheet with parchment paper.
Whisk together the liquid ingredients (except for the water) : almond milk, yogourt, vanilla extract, almond extract, lemon juice and oil.
Add sugar to the wet ingredients and mix with a wooden spoon. Set aside
In a separate large bowl, sift in all the dry ingredients : flour, xanthan gum, baking powder, salt. Whisk them well to combine and make a well in the centre of the bowl.
Stir the wet ingredients again to make sure the sugar is mostly diluted, and pour slowly into the centre of the flour mix. Start mixing while pouring to have a constant mixing motion. But do not over-mix.
Fold in the raisins and almond slivers. Mix in some of the water if the dough seems too thick. (peaks should form when stirring and it should not look runny).
Flour your hands (so the dough won’t stick too much to your fingers) and scoop up a tablespoonful of dough onto the parchment paper. Be sure to keep the sizes all the same so they bake evenly.
Bake for about 15 minutes. Tops should be a light golden colour. Let cool completely before serving.
I hope you all enjoyed this special guest-blogger feature from my daughter ;) We do this quite often, yet I don’t capture so much detail, probably because my hands are too dirty to handle the camera… – but I so should ;) If not for the blog, it sure makes for a great keepsake ;) and more baking – means more delicious desserts to eat.
What I like about scones is that they are naturally low in sugar. They don’t need to be loaded with sugar like a cookie or a cupcake to taste good.
So while we still have these cold, dull days outside… it’s nice to warm up the home with baking some goodies… Oh, look at that, it looks like one of those days today ~ perhaps it’s a great day to bake something today! ;)
We have March Break here – so we have a whole week to relax and have fun. There’s a few play dates planned and family over and for sure some baking ;) We can’t wait!
Do you have March Break too? What are your plans?