Wellness Connection

Alicia Marie

Easy Fall Gluten Free Cinnamon Raisin Scones

2 Comments

My first instinct was to create something yummy with pumpkin since it is fall and I am a fanatic about that flavor right along with everyone else. Instead, I thought I would move outside of my comfort zone. This is where cinnamon raisin scones came in to play. I was walking through the baking isle at Whole foods when it occurred to me that it would be super easy to take a pre-made mix and transform it into something entirely different. Bob’s Red Mill makes a variety of gluten free mixes. I noticed the cinnamon raisin bread mix, and so the experiment began!

They turned out wonderful if I do say so myself. The pictures are of the regular vegan, gluten free scones. I also made a plant based version that replaced the added sugar and earth balance butter with a couple medium sized bananas. The plant based scones still taste good, just different. It is an adjustment, just like going gluten free. And I will warn you that they also look different than regular scones. Don’t let that deter you if you are trying to be healthy. You could also substitute apple sauce instead of bananas. They may have a more uniform appearance that way.

 

Vegan Gluten Free Cinnamon Raisin Scones

3 Cups Bob’s Cinnamon Raisin Bread Mix

1 Tbs. Baking Powder

2 Tbs. Potato Flour

1/3 Cup Maple Syrup

8 Tbs. Earth Balance Butter

1 Tbs. Chia seeds + 4 tbs. water

3 Tbs. Almond milk

Gluten Free Cinnamon Raisin Scones

1. Mix the dry ingredients cinnamon raisin mix and baking powder in a large bowl.

2. Cut in the earth balance butter with a pastry knife or two regular knives.

3. Mix the chia seeds and water together for a minute before mixing with almond milk.

4. Add the wet ingredients to the dry ingredients and stir.

5. Sprinkle potato flour onto a surface such as a glass pan for kneading the dough.

6. Knead the dough 8 times.

7. Form a circle with the dough.

8. Divide the circle into 8 scones. *

9. Place the scones on a cookie sheet lined with parchment paper.

10. Bake for 8-10 minutes at 425 degrees.

If you want a thicker scone you can make the circle of dough smaller.

Plant Based (Also Vegan Gluten Free) Cinnamon Raisin Scones

3 ¾ Cups bob’s cinnamon raisin bread mix

1 Tbs. Baking Powder

2 Medium Size Bananas

½ Tsp. Stevia

¼ Tsp. Cinnamon

2 Tbs. Potato Flour

1 Tbs. Chia Seeds + 4 Tbs. Water

3 Tbs. Almond Milk

Gluten Free Cinnamon Raisin Scones

Enjoy!! 🙂

xoxo,

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Author: Alicia Marie

Avid runner, lover of sunshine, adventurer, big dreamer, beginner vegan.

2 thoughts on “Easy Fall Gluten Free Cinnamon Raisin Scones

  1. Wow, I’ve never tried making gluten-free scones before. Those look a a lot flatter than normal ones but somehow like they’d be amazingly addicting!

    • Yeah gluten free baking is a bit different-hence the flatness of the scones. They still taste great! I know there is a way to master that thick fluffy appearance, I’ll have to figure it out and share! Thanks for the sweet comment 🙂

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