This genius recipe was developed by my good friend Jed Gaylin. In addition to his many other talents, Jed is a gifted cook who loves to create recipes that work for his vegan, low-glycemic diet. I recently sampled one of these scones at his house and talked him into letting me share the recipe with you.
Makes 15 scones
- 1/2 cup unsweetened almond milk or oat milk
- 2 tablespoons ground flax seed
- 2 teaspoons cider vinegar
- 1 3/4 cup almond flour
- 3/4 cup chickpea flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup avocado, grape seed, or canola oil
- ½ teaspoon vanilla extract
- ¼ cup coconut or white sugar
- ½ cup dried currants or raisins
- 1 tablespoon pumpkin spice (or make your own combo of cinnamon, ginger, nutmeg, and clove)
- Grated zest of one large orange or 1 tsp dried, optional
- Preheat over to 350 degrees and line la baking sheet with parchment paper.
- In a small bowl, gently warm almond milk (about 30 seconds in microwave) and stir in flax seed and vinegar. Let stand at least 5 minutes.
- In a large bowl, sift together the flours, baking powder, baking soda, salt, sugar, and pumpkin spice. Mix in currants or raisins and orange zest (if using)
- Drizzle the oil over the flour mixture and mix lightly with spoon until a bit clumpy
- Stir in the liquids, mixing just until combined
- Form into golf-ball sized balls and arrange on parchment paper. Do not flatten
- Bake for 15 minutes and cool on a wire rack
Store cooled scones in fridge and warm briefly before serving.