I’m all about eating healthy—I’m talking açaí bowls and kale salads kind of healthy. But nothing, and I mean nothing, can get in the way of my love for sweets. Just ask my friends, who have witnessed me down an entire pint of Ben & Jerry’s pumpkin cheesecake in one sitting.
With my love of sweets comes a deep love of baking, but having friends with food allergies means fewer friends can enjoy my creations. So I’ve tried to tailor my baked goods to fit their diets. Behold my latest concoction: gluten-free and vegan rosemary fig scones.
These scones are the epitome of gourmet. Rosemary? Who uses rosemary? Whatevs, it works in this recipe and makes it so flavorful (not to mention it pairs nicely with the sweetness from the figs).
Last note: these scones can be loved by everyone, even if they’re not vegan or gluten-free. Make them if you aim to impress.
Rosemary Fig Scones
Ingredients
Instructions
Preheat oven to 350ºF.
Combine non-dairy milk, rosemary, and lemon zest in a bowl. Set aside.
Combine brown rice flour, coconut sugar, baking powder, salt, and cold coconut oil in a bowl.
Mash coconut oil into flour mixture with a fork or pastry cutter, ensuring the mixture is even throughout with small lumps of coconut oil.
Add dried figs into flour mixture.
Combine wet and dry ingredients, kneading into a dough with your hands. The dough should be slightly sticky.
#SpoonTip: If the dough is too sticky or too dry, add in more flour or milk if necessary.
On a well-floured surface, roll dough out into a circle that’s about 1 1/2 inches thick.
Cut dough into eight equally-sized pieces.
#SpoonTip: A pizza cutter works great for this.
Place each scone onto a baking sheet lined with parchment paper and bake in the oven for about 18 minutes, or until golden brown.
Enjoy!