Gluten free vegan blackberry scones

• Vegan
• Gluten free

• Produce

  • 1 1/2 cups Blackberries, fresh

• Canned Goods

  • 1 1/8 cup So delicious unsweetened almond milk or coconut milk

• Baking & Spices

  • 1 tbsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Bob's red mill gluten free oat flour
  • 1/3 cup Cane sugar or coconut sugar
  • 1/3 cup Non-hydrogenated shortening, organic
  • 1 3/4 cups Sarah's gluten free flour blend
  • 3/4 tsp Sea salt
  • 2 tbsp Sparkling sugar or turbinado sugar
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1 tbsp White vinegar

Found on sarahbakesgfree.com

Ingredients

• 1 3/4 cups Sarahs gluten free flour blend
• 1/2 cup Bobs Red Mill gluten free oat flour
• 1/3 cup cane sugar or coconut sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon sea salt
• 1/3 cup organic non-hydrogenated shortening, such as Nutiva
• 1 cup So Delicious unsweetened almond milk or coconut milk
• 1 tablespoon white vinegar
• 1 teaspoon pure vanilla extract
• 1 1/2 cups fresh blackberries
• 2 tablespoons So Delicious unsweetened almond milk or coconut milk
• 2 tablespoons sparkling sugar or turbinado sugar

Directions

• Preheat oven to 400 degrees. Prepare baking sheet by lining with parchment paper. Set aside.
• In large mixing bowl, sift together flour, oat flour, cane sugar, baking powder, baking soda and salt. Using pastry cutter, cut in shortening until small pieces remain.
• Mix together almond milk, vinegar and vanilla in small bowl, then pour over flour mixture. Gently blend dough until just comes together.
• Fold in blackberries. Be careful to not overmix.
• On lightly floured surface, place dough. Gently pat into 9-inch circle, about 1 inch thick. Using pizza cutter or sharp knife, cut dough into 8 triangles.
• Place scones on prepared baking pan. Brush tops with remaining almond milk and sprinkle with sparkling sugar.
• Bake scones 18-20 minutes. If desired, turn oven to broil during last 4 minutes of baking time to get golden brown and caramelized top.
• Remove from oven and cool slightly on cooling rack. Store in airtight container 1-2 days.