Raspberry Mini Scones (Vegan and Gluten Free)

These are the scones for those cozy mornings with knit socks and a crackling fire. With just the right amount of sweetness and a hint of spice, these red-speckled treasures will soothe your soul! Serve with hot tea and indulge sweetly, my friends.

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I made these scones for Christmas morning at my mother's (double batch). Served with bacon, breakfast hash, fresh berries, and orange juice, it was a wonderful way to celebrate the birth of Christ... Good company. Great Food. Lots of Love and Laughter.

(Above pictures is the view from my mother's front window and the bottom picture is my Sweet family. Yep, that's me on the left followed by Big Blue Eyes and Witty Husband)

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These oaty vegan biscuits contain almond flour which is a great source of protein. Chia seeds replace the need for starches and eggs used in other gluten-free scone recipes. The scones are free of soy, eggs, dairy, and gluten.

The recipe might look similar to you, it is based off my biscuit recipe I concocted but with cinnamon, a little sweetness, and some raspberries.

Raspberry Mini Scones
3/4 cup almond flour
1 1/2 cup rolled oats (GF certified if sensitive)
2 TB chia seeds
1 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp salt
1/4 cup raw cane sugar or coconut sugar (for less sweet, omit this and stick with 2 Tb maple syrup below)
2 tsp cinnamon

1/2 cup solid coconut oil + 1 Tb
1/2 cup milk of choice (unsweetened - I've used almond or coconut milk with success)
2 tsp apple cider vinegar
2 tsp vanilla extract
2 large handfuls of frozen raspberries
2 Tb maple syrup

1. Add the vinegar to the milk and set aside.
2. Preheat oven to 425.
3. Grind rolled oats and chia seeds (using a blender, food processor or coffee grinder) until oats resemble a flour.
4. Combine all dry ingredients (reserve a tablespoon of sugar if you want to sprinkle your scones before baking)
5. Add coconut oil (or butter substitute) to dry ingredient mix and use a pastry cutter or a potato masher to combine the oil into the flour until it resembles little balls.
6. Combine the remaining wet ingredients with the milk and vinegar mixture. Add to dry mixture.
7. Using an ice cream scoop, or your hands, scoop out about 1/4 cup and round into ball (or with ice cream scoop, just fill and dispense). Best baked on a stoneware pan for 18 - 20 minutes.

Enjoy!

How was your Christmas?