Vegan and Gluten Free Butter-Glazed scones with raspberries and hazelnuts
Go, eat your bread with joy... Ecclesiastes 9:7
Nothing beats a good meal with good friends and this is most certainly the case for the ladies of the Christian Spa and Retreat Center, Naaman’s as featured in the novel, Naked and Unashamed. From the entertaining chefs, Genevieve and Trixie, to the “Foodie Friends”, Shula and Chelsea, lots of tantalizing, mouthwatering dishes are described and enjoyed.
Food brings me much happiness too---cooking, eating, and sharing it with others! So in an effort to share with you, I’ll feature varying recipes from the book, Naked and Unashamed, as well as some of my personal vegan friendly variations. Hopefully you too can join in the “Foodie Fun” by recreating some of the dishes described and then share with your family and friends or, better yet, with a stranger who may be in need of a good home cooked meal.
Bon A Petit!
Davenia
Vegan and Gluten Free Butter-Glazed scones with raspberries and hazelnuts
Ingredients
- 2 cups Pam’s all-purpose flour, non-dairy
- 3 tsp baking powder
- ½ tsp salt
- ⅓ cup of raw or cane sugar
- ¼ tsp nutmeg
- 1 cup raspberries (or other preferable berries like blueberries or strawberries)
- ½ cup of hazelnuts (pecans and walnuts work well too)
- 1 cup vanilla almond milk
· Glaze (optional):
- 1 ½ cups coconut powdered sugar
- 2 ½ Tablespoons non-dairy milk (coconut or almond)
- 1 teaspoon vegan butter (I like Earth Balance), melted
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
Directions
- Pre-heat oven to 400F. Line a pan with parchment paper and flour it or spray it with a non-stick cooking spray.
- Place flour, baking powder, salt, sugar, nuts and nutmeg in a large mixing bowl. Stir together. Add the berries until they are coated with the flour mixture.
- With a spatula, make a well in the middle of the mixing bowl by moving the flour mixture to the edges. Add ¾ cup of the almond milk into the middle of the bowl. With the spatula combine the flour into the wet ingredients. If the dough is too dry add a bit of the coconut milk by the ½ a tbsp until it is fully combined. Do not add too much liquid or the scones will not hold together. Be sure not to overwork the dough.
- With floured hands, pat scone dough into 8-12 balls 2 to 3 inches across, depending on what size you want. The dough will be a bit sticky, but that's okay. Flatten the dough lightly.
- For your butter glaze: Add all the above Butter glaze ingredients to a food processor or blender and process until smooth and creamy. (You can store the extra glaze in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 6 months).
- Brush the tops of the scones with the glaze.
- On the middle rack of the oven, bake the scones for 20-25 minutes. They are ready when they are fully cooked in the middle so test with a toothpick. The toothpick should come out clean when the scones are done.