Almond scone round (gluten-free; dairy-free; vegan)

Round_of_gluten-free_dairy-free_vegan_homemade_almond_scone — Freshly baked scone round ready to serve. Image: Kathryn Hawkins

Hello there. I hope the month of August is going well for you. I have a simple recipe for you this week, although it is one that has been challenging me for a while. I do like a nice scone but my attempts to make a gluten-free version of this very familiar and much-loved favourite have been disappointing up until now.

Overhead_jammy_gluten-free_dairy_free_vegan_almod_scone — A simple pleasure: scone, butter and jam. Image: Kathryn Hawkins

The recipe below is my best attempt yet and worth a share I think. Adding ground almonds to the mixture helps make the texture more moist, and adding a pinch of xanthan gum helps bind the crumb together. I think I have added too much XG in the past which has made the scones quite hard and dry. I’m not a huge fan of adding XG to my bakes but without it, the mixture falls apart completely. Here’s the recipe and I hope you enjoy them.

Makes 1 round; serves: 6

Ingredients

150g gluten-free self raising flour
50g ground almonds
¾tsp gluten-free baking powder
⅛tsp or a large pinch xanthan gum
50g salted plant-based butter
1tbsp caster sugar
A few drops natural almond extract (optional)
Approx.75ml plant-based milk
15g flaked almonds

1. Preheat the oven to 220°C, 200°C fan oven, gas 7. Sift the flour into a bowl. Add the ground almonds, baking powder and xanthan gum. Mix well.

2. Rub in the butter until well blended and stir in the sugar. Add a few drops of almond extract, if liked, and gradually mix in between 50 and 60ml milk to make a softish dough.

3. Turn on to a lightly floured work surface and knead lightly until smooth. Roll or press into a 15cm round, neaten the edge and score into 6 equal portions.

6_steps_to_make_gluten-free_dairy_free_almond_scone_round — Making and shaping scone dough. Images: Kathryn Hawkins

4. Transfer to a non-stick baking tray and brush the top lightly with the remaining milk. Scatter with the almonds and bake for 15-20 minutes until risen and lightly golden.

5. Stand for 10 minutes then re-cut the indents and transfer to a wire rack. Cool for about an hour before pulling apart to serve. Best served slightly warm.