Light and crispy on the outside, adding rice flour gave these vegan scones slightly different texture from standard scones. Try it today and enjoy serving with jam, cheese or plain!
This vegan scone with rice flour recipe was born when I didn’t have enough plain flour to make them. I simply mixed the plain flour and some rice flour together with a few other ingredients and bake them. It’s become one of my favourite recipes this year!
These vegan scones with rice flour are
- Crispy on the outside, soft on the inside
- Light
- Not too sweet
- Reduced gluten and made healthier with flaxseed
- Easy to make
- Budget friendly
I used flax egg to help the ingredients combine with the rice flour nicely and it also added good nutrients to the scones.
Ingredients needed
- Ground flaxseed
- Warm water
- Rice flour
- Plain flour
- Baking powder
- Salt
- Sugar
- Vegan margarine
- Soya milk
How to make Vegan scone with rice flour
- The first thing you need to do is to make the flax egg. Mix 1 tbsp of ground flaxseed and 3 tbsp of warm water together in a bowl and let it sit for a few minutes
- Mix all of the dry ingredients together in a mixing bowl and drop the vegan margarine
- Rub the margarine into the dry mixture with your fingers until it looks like coarse bread crumbs
- Pour the flax egg into the dry mixture and mix with your hand roughly
- Add the soya milk, a little bit at a time and continue mixing until it forms a ball of soft but not sticky dough
- Put the dough on a floured surface and roll out to about 3cm in thickness
- Cut out with a cookie cutter, put the remaining dough together and roll out, cut out again until you have no dough left
- Place on a lined baking tray and bake for 20-23 minutes in the preheated oven (220°C, gas mark 7)
- Let it cool for about 10 minutes before serving.
Substitutes
You can use oat flour instead of the rice flour! Just make sure you use very fine oat flour. You could try subbing GF flour for the plain flour but I haven’t tested it yet so please let me know how it went if you try that 🙂
Vegan Scones with Rice Flour
Light and crispy on the outside, adding rice flour gave these vegan scones slightly different texture from standard scones. Try it today and enjoy serving with jam, cheese or plain!
Ingredients
- 1 Flax egg 1 tbsp ground flaxseed + 3 tbsp water
- 70 g Rice flour
- 150 g Plain flour
- 12 g Baking powder about 2 heaps of tsp
- 1/4 tsp Salt
- 1 1/2 tbsp Sugar
- 60 g Vegan margarine
- 2-5 tbsp Soya milk
Instructions
- Preheat the oven to 220°C (gas mark 7) and line a baking tray with baking paper.
- Make the flax egg. Mix 1 tbsp of ground flaxseed and 3 tbsp of warm water together in a bowl and let it sit for a few minutes.
- Mix all of the dry ingredients together in a mixing bowl and drop in the vegan margarine.
- Rub the margarine into the dry mixture with your fingers until it looks like coarse bread crumbs.
- Pour the flax egg into the dry mixture and mix with your hand roughly. *Add the soya milk, a little bit at a time and continue mixing until it forms a ball of soft but not sticky dough.
- *Put the dough on a floured surface and roll out to about 3cm in thickness.
- Cut out with a cookie cutter, put the remaining dough together and roll out, cut out again until you have no dough left.
- Place on the tray and bake for 20-23 minutes. Let it cool for about 10 minutes before serving.
Notes
*Careful not to add too much soya milk at a time. Add a little bit, combine and see if you need more or not.
*You can use a rolling pin or just flatten the dough with your hand. I used my hand.
You can keep them in an air tight container at room temperature up to 3 days.