Scones for brunching

Well friends, I made up for the prior weekend’s purposeful antisocial agenda by emerging from my cocoon as a full-fledged social butterfly this weekend. Celebrating a friend’s birthday at The Foundry, treating Lydia’s cousin to a one-night version of the Dallas Experience (drinks overlooking the skyline at NYLO followed by late-night early morning Velvet Taco), hot dogs behind home plate at a Rangers game, North Park shopping and a Teavana splurge followed by Rusty Tacos with a visiting Fort Worth friend, Sunday brunch with Lydia and our loverly friends…whew.

I’ve also recently become a tad addicted to Instagram as of late so you can even see the discrepancy for yourselves.

Last weekend:

jennifer lawrence vogue

This weekend:

the foundry - chicken scratch dallas

the rangers ballpark in arlington

flowers

strawberries and cream scones

Which leads me to the below recipe, found at Sarah Bakes Gluten Free Treats. It was pretty delicious while, like all things gluten-free/vegan baking, pretty trial and error. For example, I subbed Bob’s Red Mill baking flour for her flour blend in an effort to be financially and time efficient (read: cheap and lazy). This led to more of a cupcake-like batter consistency than cookie-like, resulting in a first round of very flat, wide wanna-be “scones.” Using only about 2/3’s of the called for coconut milk and adding in a little more flour definitely helped the next time around!

gluten free vegan strawberries n’ cream scones

  • 1 3/4 cups Sarah’s gluten free flour blend (Or in my case, Bob’s Red Mill gluten-free all-purpose baking flour)
  • 1/2 cup organic cane sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 tablespoons Earth Balance vegan butter, chilled
  • 1/2 cup So Delicious unsweetened vanilla coconut milk (For me: 1/3 cup)
  • 1 cup fresh strawberries, diced (Even more is better!)
vanilla glaze
  • 1 cup organic powdered sugar
  • 2 tablespoons So Delicious barista style coconut milk french vanilla coffee creamer

They ended up being a pretty big brunch success, and testing two batches means I get to start my mornings all week long with baked sweetness I can actually eat. We also enjoyed White Peach Gin Fizz cocktails, which fit my gin phase and peach craving quite nicely. So nicely in fact, that I forgot to take a picture in all the excitement of actually drinking them so you’ll just have to take my word for it or try the recipe out for yourselves…

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