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Cinnamon Currant Scones
[Vegan, Oil-Free, Gluten Free]

CC By: Carol Clayton

Author Bio

Carol Clayton is the creator behind the popular food blog, Carol's Vegan Kitchen, which features... Read More

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Cinnamon Currant Scones [Vegan, Oil-Free, Gluten Free]

Dairy Free

Vegan

Rich, flakey, melt-in-your-mouth cinnamon currant scones are biscuit meets cake only better. This gluten and oil-free recipe has just the right texture from fluffy date sugar and buttery coconut cream. Gently spiced with cinnamon, these vegan scones are a must-try for your weekend baking plans!

Ingredients You Need for Cinnamon Currant Scones [Vegan, Oil-Free, Gluten Free]

1 1/2 tablespoons (10 grams) of ground flaxseed whisked with 2 tablespoons of water
2 1/2 cups (313 grams) of gluten-free baking flour
1/2 cup (72 grams) of date sugar (see note)
4 teaspoons of baking powder
1 teaspoon of fine sea salt
2 teaspoons of cinnamon (plus more for sprinkling)
3/4 cup (6 oz. / 150 grams) of coconut cream, chilled and solid (see note)
1 cup (145 grams) of currants
3/4 cup (6 oz.) of almond milk (plus extra for brushing the tops)
2 teaspoons of vanilla

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How to Prepare Cinnamon Currant Scones [Vegan, Oil-Free, Gluten Free]

Preheat oven to 425°F (220°C / gas mark 7) and line a sheet pan or a cookie tray with parchment paper.
Create a flax egg by whisking the ground flaxseed (also called flax meal) with 2 tablespoons of water in a small bowl until it starts to gel and become creamy. You can use a fork, a small whisk, or a milk frother. Set aside to thicken.
Add the flour to a large mixing bowl. I recommend using a kitchen scale to get the exact amount. This helps the dough from becoming too wet or too dry. If you don’t have a kitchen scale, use the scoop and level method. This is where you spoon the flour into a measuring cup and level the top with the flat end of a knife
Add the rest of the dry ingredients: sugar, baking powder, salt, and cinnamon to the flour and whisk until well blended.
Cut the chilled coconut cream into the dry ingredients, using a pastry cutter or two knives, scissor style. This is similar to making pie crust, where you want a coarse, crumbly texture, leaving some chunks the size of peas. Stir in the currants.
In a small bowl, whisk the wet ingredients together: flax egg, almond milk, and vanilla. Sprinkle over the dry ingredients, a little bit at a time, gradually working the liquid into the flour mixture with a fork until moistened. Once combined, use your hands to gently gather the dough into a ball.
Place the dough on a lightly floured surface and, using your hands, pat into a round disk that is 8” across and ¾“ thick. If the dough seems a bit sticky, sprinkle with a little bit of flour. Cut the disk into 8 equal-sized triangular pieces, just like cutting a pie.
Use a spatula to carefully transfer the scones to the parchment-lined baking sheet. Brush the tops with almond milk and sprinkle with cinnamon or cinnamon sugar.
Bake for 20 minutes. Let rest for 5 minutes and serve warm or let cool completely and store in an airtight container.

Notes

Topping suggestions: 1. Banana & coconut (coconut cream, with chopped banana and desiccated coconut) 2. Berries & cream (fresh berries, drizzle of maple syrup and a scoop of dairy-free vanilla ice cream) 4. 'Nutella' (Vegan chocolate sauce, with dairy-free chocolate ice cream, whole hazelnuts, and melted chocolate).