This Tuesday I realized I had eaten most of my store of gluten-free baked goods left over from my adoption of Karina, the Gluten-free Goddess, so I decided to spend a few hours baking up a replacement store. I made her English Muffins,her Irish Soda Bread, and tried a new recipe for un-rye bread. While i was in the kitchen, I started thinking about scone recipes. Maybe it was the recipe on the back of the Bob’s Red Mill Sorghum flour, maybe it was the hint of spring in the air lately, but for some reason I felt like a nice scone. I tried using coconut cream for the first time as a dairy/yogurt substitute and it worked beautifully as a rich liquid. And then, because I had some lovely medjool dates, and cardamon is one of our favorite spices, I added that to the mix. The result was a lovely, unique scone basted with creamy coconut and sparkling with organic sugar. After tasting it, I can honestly say I didn’t miss the devonshire cream, but if you like you could serve it with some Cashew Cream or use coconut cream from a second jar of coconut, with powdered sugar and vanilla added. Enjoy!
Gluten free Vegan Coconut Date Cardamon Scone Recipe
1 1/4 cup sorghum flour
1/2 cup arrowroot starch
1 1/2 tsp. cream of tartar
3/4 tsp. baking soda
1 tsp. xanthan gum
1/4 tsp. salt
4 tbsp. sugar
4 tbsp. Palm Oil Shortening
2/3 cup coconut milk cream (leave canned coconut in refrigerator for a few hours and let solids rise to the top)
1 Ener-g Foods Egg Replacer Egg
1/3 cup chopped dates
1 tsp. freshly ground cardamon
sprinkle of nutmeg
extra coconut cream for brushing scone, organic sugar for sprinkling on top
Preheat oven to 400F.
Gently blend dry ingredients in a medium bowl. Then blend in shortening until you have course meal. Whisk together egg replacer (1 1/2 tsp. powder, 2 tbsp. warm water) and then add your coconut cream. Fold together and add your dates and spices.
Fold dough together until it is workable and put into a gallon freezer bag, rolling until you have a rectangle 3/4 inch thick. Cut out the sides of the bag, and then cut the dough into rectangles.
Baste dough with coconut cream and sprinkle generously with sugar.
Bake for 12-14 minutes.