I’ve been trying to find the perfect glutenfree and milkfree recipe for scones. The ones on the picture, I was not satisfied with, but I think it had to do with the sirup I put in instead of sugar. Not a succes. Thus, today I present to you, my until so far best recipe for scones. Yay! They are perfect for the freezer, to take with you for that event where you don’t know whether or not the hosts have considered your specific diet. Or just for a rainy day, with a cup of the or coco and a good scone.
4,5 dl flour (I used 2 dl coco fiber flour and 2,5 dl buckwheat flour)
2 tsp baking powder
2 tsp vanilla sugar
A pinch of salt.
80 gr butter (I used Becel, which is plant based butter).
2 dl soyamilk
3 tbsp sugar
Juice from a half lemon
100 gr chocolate.
Mix flour, baking powder, vanilla sugar, sugar and salt together. Add eggs, butter, lemon juice and the soyamilk to the mix and stir. Let it become a soft dough, chop the chocolate into smaller pieces and add that to the mixture. After it has been stirred into the dough. Then you divide the dough into smaller potions on a baking tray and put in a preheated oven (200 degrees). Mine where done after 10-20 minutes. And then you have until so far the best scones! Now, I admit that this recipe will change in the future. Because I have a ton of ideas for how to improve the taste! So stay tuned and remember
“the more you weigh, the harder you are to kidnap. Stay safe, eat cake!”.