In a Nutshell
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I love this scone recipe! It´s simple to make - no baking experience necessary!
They are deliciously sweet, tender and moist. Topped with a creamy cashew icing for the perfect finishing touch. They are dairy-free and gluten-free so just about anyone can enjoy this yummy baked good!
- ½ cup butter, diced and really cold dairy-free use Smart Balance butter
- 3 cups gluten-free all-purpose flour
- ¾ teaspoon xanthan gum, leave out if your flour already has it
- ⅓ cup granulated sugar
- 2 tbsp. gluten-free baking powder
- ½ teaspoon salt
- 1 tablespoon dried lemon peel (lemon zest)
- ¾ cup dairy-free buttermilk (make buttermilk by adding 1 tablespoon white vinegar to the almond milk and sit for 2 minutes)
- 2 large eggs, whisked
- 1 cup fresh or frozen blueberries
- 2 tbsp. almond milk
For almond milk
- 1 cup (150g) almonds
- 1 quart (946ml) water
- 1/8 teaspoon Pink Himalayan salt (optional)
For cashew icing
- 1 and ⅓ cups unsalted, raw cashews
- 3/4 cup almond milk
- 2 tbsp. powdered sugar
- ¼ tsp cinnamon powder
- ½ tsp. vanilla essence
- Start by making fresh almond milk for buttermilk with the NutraMilk:
- Place almonds in the NutraMilk container.
- Press Butter cycle, set for 7 minutes.
- Press Start.
- Add water and replace lid.
- Press Mix (do not change the default Mix time).
- Press Start.
- Press Dispense, open spigot and fill your container with almond milk.
- Prepare cashew icing:
- Place cashews in the NutraMilk and process until you get a butter consistency (approx. 4-5 minutes)
- Add the rest of the ingredients and process until smooth. Add more milk if needed. Set aside. (You can sore it in a sealed container in the fridge for up to 4 days).
- Pre-heat oven to 425°F and line a baking sheet with parchment paper.
- Cut the butter into small pieces and put in the freezer for 10 minutes. If you do not have buttermilk make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.
- In a large bowl add flour, xanthan gum (leave out if your flour blend already has it), sugar, baking powder, salt, and lemon peel, stir to combine the ingredients.
- Cut in the butter into the flour with a pastry cutter or fork until it looks like the size of small peas.
- Add in the dairy-free buttermilk and the whisked eggs and stir until a soft dough forms. (I whisk the egg right in the buttermilk) The key is to not over mix the dough because over-mixing will cause the dough to yield hard scones. The dough will be sticky. Carefully stir in the blueberries.
- Add one tablespoon of flour to a large piece of parchment paper. Place the dough on top of the floured parchment paper. Dust the top of the dough with 1 tablespoon of flour and gently fold dough over on itself 2 times. You do this by folding the dough in half on top of itself and then doing it a second time.
- With your hands form a dough round that is about 7" in diameter and 2" thick. If you make it any larger or flatter you will end up with flat scones.
- Run a sharp knife under warm water and then cut the dough round in half. Then cut each half into 4 slices. Repeat on the second half. You will now have 8 dough triangles. Carefully place the dough on the parchment lined baking sheet. Brush the tops of the dough with the 2 tablespoons of milk. Bake for 15-20 minutes, until the tops are golden brown.
- Add the glaze ingredients to a small bowl and stir together until smooth. Drizzle over warm scones. Enjoy!
- Store leftover scones in an air-tight container. Scones are best served warm.
Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.
Recipe inspired by Mama Knows Gluten Free.