Vegan & Gluten Free Scones

I'm convinced that these scones could bring world peace. They are easily customizable, somewhat healthier than typical scones, and just plain delicious.

Ingredients (Scones):

• 1 stick of cold vegan butter, cubed

• 2 C almond flour

• 1 C Bob’s Red Mill Gluten Free Baking Flour

• 2 tsp baking powder

• Dash of salt

• 1/3 C maple syrup

• 1 tsp vanilla paste

• 3 Tbsp chia seeds

• 1/4 C hot water

• 2 Tbsp melted coconut oil (optional)

Ingredients (Glaze):

• 1/2 C powdered sugar

• 1 Tbsp maple syrup

• 1-2 Tbsp non-dairy milk

*Feel free to add ingredients such as blueberries, shredded carrots, a blended packet of chai tea, sprinkles, etc! Let your creativity run wild

Method:

1. Preheat oven to 350 degrees F.

2. Make chia seed egg by soaking chia seeds in 1/4 C hot water in a small bowl or mug for 10 minutes

3. Using the back of a fork, mash the cubed butter, both flours, and salt in a mixing bowl.

4. Once it resembles wet sand, add the maple syrup, vanilla, and chia egg. If the dough seems too dry and does not form together, add a couple tablespoons of melted coconut oil and mix.

5. Form dough together and divide into 2 circular disk-shapes.

6. Place dough on a greased cookie sheet and let chill in the fridge for 5-6 hours or overnight

7. Once chilled, cut each dough disk into 6ths, so 12 scones total. Separate about an inch from each other so they have room to rise when baking.

8. Bake for 20-25 minutes at 350 degrees F.

9. For the glaze, combine powdered sugar, maple syrup, and almond milk until the desired icing consistency is reached.

10. Once scones have cooled for 20 minutes, spoon glaze over each scone and enjoy!