Vegan/Gluten Free Strawberries and Cream Scones with Vanilla Glaze

• Produce

  • 1 cup Strawberries, fresh organic

• Canned Goods

  • 1 tbsp Coconut cream, canned canned
  • 2 tbsp Coconut cream
  • 1 tbsp Vanilla coconut milk, Unsweetened

• Condiments

  • 6 tbsp Vegan butter

• Pasta & Grains

  • 2 tbsp Oats, gluten-free quick cooking

• Baking & Spices

  • 1/2 cup Arrowroot starch
  • 3 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/3 cup Cane sugar, granulated
  • 3/4 cup Confectioner's sugar, Vegan
  • 1/2 cup Gluten free oat flour
  • 1/4 tsp Pink salt or sea salt
  • 1 pinch Salt
  • 1 tsp Vanilla
  • 1 tsp Vanilla extract, gluten free
  • 1 1/2 cup White rice flour, Finely Ground
  • 1 tbsp Xanthan gum

• Other

  • 3 T (30g Aquafaba (Liquid from a can of beans - if you aren't familiar with Aquafaba, please read the2nd paragraph of this post where I explain it. Dedicated Aquafaba page coming soon!
  • ¼ C unsweetend, vanilla coconut milk (not canned (such as So Delicious

Found on cheftographer.com

Description

Ingredients

• 1½ C (140g) Finely Ground White Rice Flour (Such as Bobs Red Mill White Rice Flour)
• ½ C (58g) Gluten Free Oat Flour
• ½ C (57g) Arrowroot Starch
• 2 T (14g) Gluten Free Oats (Quick Cooking)
• 1 T (9g) Xanthan Gum
• ¼ t (1g) pink salt or sea salt
• 3 t (16g) baking powder
• ½ t (3g) baking soda
• ⅓ C (66g) granulated cane sugar (or sugar of your choice)
• 6 T(113g) Vegan Butter (I use Earth Balance), very cold, cubed
• 1 t vanilla
• 3 T (30g) Aquafaba (Liquid from a can of beans - if you arent familiar with Aquafaba, please read the2nd paragraph of this post where I explain it. Dedicated Aquafaba page coming soon!)
• ¼ C unsweetend, vanilla coconut milk (not canned) (such as So Delicious)
• 1 T canned coconut cream (canned, such asNative Forest Organic or the creamy part from canned coconut milk)
• 1 C (170g) fresh Organic Strawberries cut into chunky pieces
• For the glaze:
• 2 T Coconut Cream
• 1 T unsweetened, vanilla coconut milk
• ¾ C Vegan Confectioners sugar
• 1 t Gluten Free vanilla extract
• A pinch of salt

Directions

• Preheat oven to 400*f. Line a baking sheet with parchment paper, or if using a cast iron skillet, grease skillet.
• If you are weighing the dry ingredients, pour into scale bowl until weight is reached, and then transfer to a large mixing bowl. If measuring, pour flours into cups and add to mixing bowl. Add all dry ingredients (rice, oat and arrowroot flours, oats, xanthan gum, salt, baking powder, baking soda, and sugar) to mixing bowl and then stir with a fork, until they are thoroughly mixed. Add cold cubed butter and using a pastry cutter or your hands, incorporate into flour mixture until a sandy texture is achieved.
• Gently fold in strawberry chunks with a rubber spatula.
• Scone Pan method: Take a handful of dough and gently shape and knead into a ball or wedge and then press into scone pan, filling cavity, or pat entire dough into a cast iron skillet.
• Baking sheet method: empty dough onto a pastry board or lightly floured work surface, and shape into a round, and then cut into wedges. Transfer wedges to a parchment paper lined baking sheet.
• Put scones in oven and bake for 18 minutes, or until they are lightly browned on top and an inserted toothpick comes out clean.
• For the Glaze:
• While the scones are baking/cooling prepare the (optional) glaze.
• Add the coconut cream, coconut milk and vanilla, and salt to a small mixing bowl, or 2 cup measuring cup, and whisk together. Mix the powdered sugar in. Mix until it is smooth, or give it a few pulses with an immersion blender. Set aside until youre ready to serve the scones.
• When scones are done baking, cool in pan for about 10 minutes and then gently loosen and remove from pan. Spoon glaze over scones, OR spoon it into a plastic bag or pastry bag, trim a tiny corner off of the end and drizzle over the scones.
• Enjoy warm. Refrigerate or freeze leftovers.