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Gluten-Free & Vegan Scones with Ginger and Cinnamon

A great recipe to enjoy on a Sunday brunch with plum jam and coconut cream.

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 scones

Ingredients

Dry Ingredients:

  • 2 tbsp. ground chia seeds
  • 300 gr oat flour
  • 1/2 tsp. salt
  • 1 tsp. bicarbonate of soda
  • 3 tsp. cinnamon powder
  • 1 tsp. ginger powder
  • 1/2 tsp. nutmeg
  • 1/3 tsp. cloves

Wet ingredients:

  • 50 gr dairy-free milk
  • 60 gr almond butter *
  • 40 gr coconut oil melted
  • 80 gr maple syrup

Instructions

  1. Preheat your oven to 180°C.

    Cover the chia seeds with water (1cm over the surface) and let them sit for about 5 minutes.

  2. In a large bowl, mix together the dry ingredients.

  3. Mix the wet ingredients to the bowl and form a dough.

  4. Turn the dough onto a lightly floured surface and shape into a ball. Flatten it to 2 cm thickness. 

    Cut the scones (see picture) and place in the oven for 50 minutes.

Recipe Notes

  • Feel free to swap the almond butter for tahini if you are allergic to nuts. I haven’t tried myself but I am pretty sure it would make a great substitute.