This is a sponsored post created in partnership with Califia Farms. All opinions are my own.
These scones, like me, are waiting for berries. In the midst of my current cross-country move prep madness, I’ve come to really appreciate the sweet little realizations–that most often come out of nowhere–of the most mundane things that I’m fiercely looking forward to. (Local persimmons! Driving to the grocery store!)
I’m excited to get to know a new local food language as well. In New York City, waiting for rhubarb, strawberries, and sour cherries has truly become a part of how I keep time, how I move through the year. In the next month, I plan to say goodbye with a few healthy fruit splurges.
These babies are the perfect blank canvas. My goal here was to create a basic gluten-free, dairy-free scone recipe that was totally adaptable, but not boring on its own. So, when summer fruits are in season, these would be the perfect vehicle for them. Until then, try dried fruit, nuts, and maybe swap in some cinnamon or cardamom for the vanilla bean. You know how I love cardamom. If I hadn’t eaten all of my dark chocolate chunks directly from the bag last week, I’d definitely try mixing some in here. You get the idea. However, they’re darn good just how they are, with just a hefty triple-dose of vanilla flavor.
- FOR THE SCONES
- 1/2 cup sorghum flour
- 1/2 cup millet flour
- 1/2 cup tapioca starch
- 1/4 cup gluten-free oat flour
- 1/4 cup organic cane sugar
- 1 tablespoon baking powder
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1 egg
- 1 tablespoon apple cider vinegar
- 1/4 canola oil
- 1/4 cup Califia Farms vanilla almond milk
- 1 tablespoon vanilla extract
- seeds from 1 vanilla bean, divided
- FOR THE GLAZE
- 1/4 cup powdered sugar
- reserved vanilla bean seeds
- 1 1/2 teaspoons Califia Farms vanilla almond milk
- FOR THE SCONES
- Preheat the oven to 350 and line a small baking sheet with parchment paper
- Whisk the sorghum, millet, tapioca, oat flours, plus the baking powder, xanthan gum, salt and sugar together in a large bowl.
- In a medium bowl, whisk together the egg, canola oil, almond milk, and vanilla extract until combined. Add the vanilla bean seeds, reserving about 1/4 of them for the glaze. Whisk until fully incorporated and any clumps of vanilla bean seeds are broken up.
- Finally whisk in the apple cider vinegar and add the wet ingredients to the dry, using a spatula to fold together the dough until just combined.
- Place the dough on the prepared baking sheet and use your hands to shape it into an approximately 1 1/2 inch thick disk.
- Use a greased knife to slice the disk into 8 triangles and use the knife tip to help you gently lift and arrange them evenly spaced on the baking sheet.
- Bake for 20 minutes at 350, or until golden brown around the edges.
- Let cool completely before glazing.
- FOR THE GLAZE
- Once the scones have cooled, stir together the powdered sugar, reserved vanilla bean seeds, and almond milk, adding more powdered sugar or milk as needed.
- Place a teaspoonful of glaze on each scone, using the back of the spoon to spread it as needed.
- Allow the glaze set before serving.