Growing up in the UK, scones were always an afternoon tea staple. I have yet to come across a gluten free scone that lives up to the real deal. After trying and failing with dough that crumbled to pieces or tasted like rubber, I finally found a winning recipe. These scones are vegan and gluten free with blueberries adding a tasty tartness to the dough.
1½ Cups Tapioca Flour
1¼ Cups Almond Meal
½ tsp Baking Soda
2 tbsp Coconut Oil
6 tbsp Aquafaba
2 tbsp Water
Preheat the oven to 175ºC (350ºF).
Mix all your dry ingredients together in a large bowl.
Melt the coconut oil and add to the flour, mixing to create crumbs.
Whip the aquafaba with an electric whisk until peaks start to form.
Add the aquafaba and water to the dry ingredients.
Use your hands to work the mixture into a dough.
Finally, fold the blueberries into the dough, attempting to spread them out as best you can.
Separate the dough into two balls of equal size.
Place onto a baking tray lined with parchment paper and flatten into discs.
Cut each disc into quarters making sure your knife reaches all the way to the bottom.
Bake for 25 minutes.
Serve warm with strawberry jam and a cup of tea.