Vegan Gluten-Free Strawberry Cream Scones with Vanilla Glaze

A Baker's Delight: Vegan Gluten-Free Strawberry Cream Scones

As a busy working mom, finding time to bake is a luxury, not a given. But when I do, it has to be something special, something that tastes incredible and isn't filled with unnecessary ingredients. That's where these vegan and gluten-free strawberry cream scones come in. They are surprisingly easy to make, even on a hectic weeknight, and the result is a light, fluffy scone bursting with fresh strawberry flavor, topped with a dreamy vanilla glaze. The subtle sweetness of the scones perfectly complements the tartness of the strawberries, creating a balanced and delightful treat. Forget those store-bought, overly-sweet, and often artificial scones. This recipe is a game-changer.

The beauty of this recipe lies in its simplicity and adaptability. You can easily adjust the sweetness to your liking, and if strawberries aren't in season, you can substitute other berries, or even some chopped apples or pears. The vegan butter provides a rich, buttery flavor without any compromise on ethics or health. I've always been drawn to vegan baking – not just for the ethical considerations but also because it often results in lighter, fluffier textures. The gluten-free element was crucial for me, as I'm mindful of dietary restrictions in my family and want options for everyone to enjoy.

One of the key elements that makes these scones stand out is the aquafaba. For those unfamiliar, aquafaba is the liquid from canned chickpeas. It acts as a fantastic egg replacement in vegan baking, binding the ingredients together beautifully and contributing to the lightness of the scones. It might sound unconventional, but trust me, it's a baking secret worth knowing. I've experimented with many vegan egg substitutes, and aquafaba consistently delivers superior results, particularly in recipes like this, where a delicate texture is desired. I've also incorporated a blend of rice flour, oat flour, and arrowroot starch to ensure a tender crumb without the heaviness often associated with gluten-free baking. The xanthan gum helps to bind everything together perfectly, creating the ideal scone structure.

The vanilla glaze is the perfect finishing touch. It's incredibly easy to make, requiring just a few simple ingredients: powdered sugar, coconut cream, coconut milk, and a touch of vanilla extract. The coconut cream adds richness and creaminess without being overly heavy, while the coconut milk provides a subtle sweetness that complements the scones beautifully. The combination of the creamy glaze and the juicy strawberries creates an irresistible flavor profile that will leave you wanting more. And it's so versatile! You can easily adapt this recipe to fit your dietary needs and preferences.

Making these scones is a perfect weekend activity, a chance to relax, be creative in the kitchen, and enjoy the rewarding process of transforming simple ingredients into something extraordinary. The aroma of baking scones fills the house with warmth and comfort, and the feeling of sharing these homemade treats with family and friends is truly special. So, whether you're a seasoned baker or a complete novice, give this recipe a try. It's a guaranteed success, resulting in scones that are both delicious and impressive. You'll be surprised how quickly they disappear!

Beyond the simple pleasure of baking, this recipe embodies a commitment to healthy eating, ethical choices, and enjoying the simple things in life. It's a reminder that delicious food can be both nourishing and mindful, fulfilling both our physical needs and our desire for wholesome, satisfying meals. The next time you're looking for a treat that's both elegant and easy, these vegan and gluten-free strawberry cream scones will be your go-to recipe. Enjoy!

Step-by-step

• Preheat oven to 400°F. Line a baking sheet with parchment paper, or grease a cast iron skillet.
• If weighing dry ingredients, pour into a scale bowl until the weight is reached, then transfer to a large mixing bowl. If measuring, pour flours into cups and add to the mixing bowl.
• Add all dry ingredients (rice, oat, and arrowroot flours, oats, xanthan gum, salt, baking powder, baking soda, and sugar) to the mixing bowl and stir with a fork until thoroughly mixed.
• Add cold cubed butter and, using a pastry cutter or your hands, incorporate into the flour mixture until a sandy texture is achieved.
• Gently fold in strawberry chunks with a rubber spatula.
• Scone Pan method: Take a handful of dough, gently shape and knead it into a ball or wedge, and press it into the scone pan, filling the cavity, or pat the entire dough into a cast iron skillet.
• Baking sheet method: Empty dough onto a lightly floured surface, shape into a round, and cut into wedges. Transfer wedges to a parchment-lined baking sheet.
• Bake for 18 minutes, or until lightly browned and a toothpick inserted comes out clean.
• For the Glaze: While scones bake/cool, prepare the glaze. Add coconut cream, coconut milk, vanilla, and salt to a small bowl and whisk together. Mix in powdered sugar until smooth, or pulse with an immersion blender. Set aside.
• When scones are done, cool in the pan for 10 minutes, then loosen and remove. Spoon glaze over scones or drizzle using a piping bag.
• Enjoy warm. Refrigerate or freeze leftovers.