Ok, so. About this… I had to practice a lot of self-restraint to not blurt out what I had made all over Twitter and Facebook. Instead, I teased. I talked about riding my bike to various grocery stores 5 times in 95*+ heat. I talked about my 4 failed attempts. I talked about standing in front of my stove for hours with no air conditioning in the middle of summer. I talked about letting some frustrations slip out of my mouth as I paid for yet another jar of vanilla beans. And I taunted that I had hit the vegan, gluten-free jackpot of deliciousness with the final success batch. After all that dramatic build-up, you can see what I was so dedicated to making…
When I saw Mama Pea’s take on a vegan version of Starbucks’ Petite Vanilla Scones last week, I was excited. I had been contemplating making a gluten-free version for months — literally, months. Somehow I had gotten wind of this Starbucks scone craze, and then ran across it via a random link to The Pioneer Woman’s blog. The wheels were churning. If you take a look at that version, you might notice why I would need to use some creativity; cream, wheat, and butter aren’t so much included in my diet. I was totally overwhelmed. What would they be made out of?! But then I saw Mama Pea’s genius “health-ified” upgrade — and a vegan one at that! No more excuses. No more missing out on tasty treats. It was time to vegan-ify my scone recipe, and make a gluten-free alternative to these adorable little scones. At last — gluten-free eaters, rejoice! You can partake in the deliciousness. Huzzah!
P.S. My recipe looks way more complicated than it is — trust me.
3 Tb water + 1 Tb ground flax seed
2 1/2 C blanched almond flour (make your own and save)
2 Tb arrowroot powder
2 Tb coconut flour
3/4 t baking soda
1/4 t salt
1/4 C agave nectar
1/2 Tb vanilla extract
1 t fresh lemon juice
1 vanilla bean pod
1) Mix water and flax together with a fork and set aside for 10 minutes (ideally, you can put everything else together during this time).
2) Mix dry ingredients in a large bowl.
3) Mix agave, vanilla extract, lemon juice, and vanilla bean pod scrapings (click here for tutorial).
4) Add agave mixture to dry ingredients. Stir, and add flax egg.
5) Stir until combined. I like to actually use my hands to mix gently and thoroughly.
6) Flatten into a rectangle on a parchment-lined baking sheet. It won’t rise much in the oven, so keep that in mind, thickness-wise. My dough was around 1/2″-3/4″, I would guess.
7) Cut four even lines into dough with a sharp knife,. (Example)
8 ) Cut three more even lines in the opposite direction. (Example)
9) Cut each small rectangle/square in half on the diagonal for a total of 24 mini scone triangles.
10) Arrange carefully on the baking sheet so that they are spread evenly. Pop in a 350* oven for about 10-12 minutes — until the edges and tops are lightly browned. Let cool.
Vanilla Bean Glaze
1 C powdered sugar (corn-free for some of us!)
2 Tb unsweetened almond milk (I used vanilla for added flair)
2 vanilla bean pod
1) Add almond milk to powdered sugar. It will seem to dry at first, but just trust and keep stirring with a fork until smooth.
2) Scrape the vanilla bean pod and stir into glaze mixture.
You can certainly halve the glaze recipe and just lightly lace your scones with a slight drizzle of frosting. I just included the whole recipe in case you are crazy about the glaze…y. I avoid refined-type sugar as much as possible (my body doesn’t do well with it), but I’m still working on a mild-tasting, sugar-free alternative. If you can’t eat this small amount of powdered sugar, don’t fret! Simply mix the vanilla bean scrapings with agave or honey and drizzle immediately before serving (it will eventually soak into the scone and make it soft). Still delicious — just different : )
So. Do they look worth the teasing? Perhaps not after you look at Mama Pea and The Pioneer Woman’s beautiful photography. I admit it, I don’t have a DSLR, or — what really counts – mad skillz. BUT if you taste these, do come back and let me know what you think. I’m guessing somewhere in between “vanilla sugar cookie” and “what a rainbow would taste like if it exploded with joy in my mouth.”
Oh yeah — and speaking of exploding (good transition, Katie)… If you want to make a fun 4th of July brunch spread, how about this banner of delicious, patriotic themed scones?! Thanks to Kelly of The Spunky Coconut for hosting another great Our Spunky Holiday Gluten-Free Carnival!
Any other fun ideas you’d like to see adapted?