Vegan Avocado Scones – Gluten Free Recipe

Name: Vegan Avocado Scones – Gluten Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5-1/2 ounces, weight Brown Rice Flour; 4-1/4 ounces, weight Gluten-Free Oat Flour; 1/8 teaspoons Fine Sea Salt; 1 teaspoon Baking Soda; 4 ounces, weight Fresh Avocado (about 1 Medium Avocado); 2 ounces, fluid Unsweetened, Low Fat Coconut Milk; 3 ounces, fluid Pure Maple Syrup; 1 teaspoon Pure Vanilla Extract; 2 ounces, weight Dried Blueberries (any Dried Fruit, Nuts, Seeds Or Chocolate); 5 pinches Sucanat Or Stevia Powder For Sprinkling Before Serving, Optional

Servings: persons

5-1/2 ounces, weight Brown Rice Flour
4-1/4 ounces, weight Gluten-Free Oat Flour
1/8 teaspoons Fine Sea Salt
1 teaspoon Baking Soda
4 ounces, weight Fresh Avocado (about 1 Medium Avocado)
2 ounces, fluid Unsweetened, Low Fat Coconut Milk
3 ounces, fluid Pure Maple Syrup
1 teaspoon Pure Vanilla Extract
2 ounces, weight Dried Blueberries (any Dried Fruit, Nuts, Seeds Or Chocolate)
5 pinches Sucanat Or Stevia Powder For Sprinkling Before Serving, Optional

1
NOTES:
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- If you cannot find brown rice flour you can try equal ratios of gluten free oat or corn flour. Whole wheat pastry flour could work too if you are not gluten sensitive.
3
- Honey or agave could be used instead of the maple syrup. You might want to taste the dough to see if it is sweetened to your liking.
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- These scones are great served with lightly sweetened whipped cream, almond butter, peanut butter, whipped cream cheese, butter or thick Greek yogurt.
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METHOD:
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Line a cookie sheet with parchment paper or a Silpat liner. Sprinkle a work surface with some oat or rice flour. Preheat oven to 350 F with the rack in the middle.
7
In a medium bowl whisk together dry ingredients. Put avocado, coconut milk, maple syrup and vanilla extract in a blender or food processor. Puree until well combined. Add this avocado puree to the flour mixture. Combine with a spoon and then fold the dough together with your hands. Dough will be sticky at first but then it comes together to create a semi-firm ball.
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Move dough to the floured work surface, flatten dough into a 1/2 inch thick disk. Press dried blueberries into the top of the disk. Cut disk into 8 wedges with a pizza cutter. Gently transfer the dough wedges to cookie sheet and keep about 1/4 inch or more in between slices. Bake for about 10-12 minutes until lightly browned on the bottom. Sprinkle with sweetener of your choice before serving, if desired.

895

kcal

Calories

Fat

188

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5-1/2 ounces, weight Brown Rice Flour, 4-1/4 ounces, weight Gluten-Free Oat Flour, 1/8 teaspoons Fine Sea Salt, 1 teaspoon Baking Soda, and more.

Yes, Vegan Avocado Scones – Gluten Free falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Avocado Scones – Gluten Free

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