Recipe: Easy Three Ingredient Gluten Free Scones (Vegan Option!)

I'm a bit of a lazy cook. 

You see, whilst I loveee cooking and baking and creating - I run for the hills at the mention of any kind of dough. 

It's sticky and messy and time consuming and usually I'm so fed up with the dough that I don't even want to eat the end result.

So scones? They NEVER happened.

I'd tried making them a few times with no real success - until a beautiful lady at church told me her secret; cream - and forgetting all about perfection and just aiming for taste.

I returned home from church one Sunday on a mission... I was going to make scones...

But whilst I had cream, I didn't have the lemonade she mentioned - and I wasn't about to go out and buy some.. so I decided I'd experiment.

I filled a bottle of water, fizzed it in my soda stream and decided to try my luck with soda water sugar free scones instead.

And whilst I was cursing the stickiness, I persevered and made THE BEST gluten free scones.

We're talking soft.
We're talking fluffy.
We're talking country women's association material.

And now I can't get enough.

So let me share this STUPIDLY simple recipe with you >>

Easy Gluten Free Scone Recipe
Gluten free, egg free, vegan option, nut free, sugar free, clean eating recipe

3 cups (360g) gluten free self-raising flour
1 cup (250ml) thickened cream or coconut cream (you can use light thickened cream)
1 cup (250ml) soda water/club soda/seltzer water
Pinch of salt
For sweet scones: 1/2 cup sifted icing sugar

• Preheat your oven to 200C/390F 
• Line a baking sheet with baking paper and set aside. 
• Lay a layer of baking paper onto a chopping board or clean bench top (to form your scones) and sift over a small layer of gluten free flour. 
• Sift your flour into a medium mixing bowl, add your salt (and sugar if needed) and create a well in the middle. 
• Pour in your cream and soda water and mix until just combined.
• Place your mix onto the flour layer on top of your baking paper. It will be soft and sticky! 
• With wet fingertips, press your dough out until it’s about 1 1/2 inches thick. 
• Dip your fingertips and a glass or scone cutter into water and quickly cut each scone out, placing it onto the baking tray and then re-wetting your fingertips/cutter. Place all scones close to each other as this will help them rise. 
• Repeat until all of your dough is used up, gently reshaping the dough as needed. It will be messy and you’d scones be perfect - but it’s not the look that’s important! 
• Bake your scones for 15 minutes or until lightly golden and cooked through. 
• Allow your scones to cool slightly before tearing the scones apart and serving. Keep a tea towel over your scone tray once they’re out of the oven to stop them from going hard. These scones are best eaten on the day they’re made with lots of butter, jam and cream or toppings of your choice! 

But tell me, are you a keen scone maker?

What kind of recipes do you flat out refuse to make? 

I think simple is a good idea - so you probably won't find me making recipes that take days to make or that involve a billion different steps

    

   

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