Royal Mini Party Scones (Sugar-free, Gluten-free, Vegan)

Things are getting very patriotic here in the UK. It's the Queen's Diamond Jubilee next week and the London Olympics are just around the corner.


With all of the street parties happening for the Jubilee I was thinking of things I could make for the momentous occasion. What is something traditionally British that people love to eat...? Scones! With cream and jam of course ;)


I've come up with a recipe that is sugar-free, gluten-free and vegan. They are much smaller then regular scones which makes them an excellent addition to any party food table. 

Royal Mini Party Scones (Sugar-free, gluten-free, vegan)

Makes 12 cupcakes

Ingredients:

For the scones

• 1 1/2 cups Gluten-free oat flour (I grinded up gluten-free oats to make flour, you can use ordinary oats if gluten is not a problem.)
• 1/2 cup non-dairy milk (I used soy)
• 1/2 cup oil (I used olive, coconut oil would be great too)
• 1 1/2 tsp baking soda
• 1 tbsp flax seed
• 3 tbsp water
• 1 tsp vanilla extract
• 1/2 tsp liquid stevia 
• 1/4 tsp salt

For the raspberry jam

• I used Eating Bird Food's Chia Seed Jam recipe. It's really easy and sugar free. It simply uses raspberries (or any berry you like) and chia seeds. 

For the cream

• One can of coconut milk left open in the fridge overnight. 
• Approx 10 drops of liquid stevia
• 1/4 tsp vanilla extract 

Directions:

For the scones

• Preheat oven to 180C
• First we are going to make a flax seed egg! Mix together the flax and water. Whisk until properly combined and then set aside to thicken up.
• Mix together flour, baking soda and salt in a bowl.
• In a separate bowl mix together the oil, vanilla extract, stevia and the flax "egg". 
• Thoroughly stir the wet mixture into the dry. 
• Add the milk one tablespoon at a time into the mixture.
• Spoon batter evenly into 12 cupcake cases. (I used silicon cases)
• The batter will be quite thick so make sure you level out each scone so the top is flat. The easiest way to do this is by wetting your fingers with a little water and pushing them flat. 
• Bake for 20 minutes.

For the raspberry jam

• Check out Eating Bird Food's Chia Seed Jam recipe. Of course you can use any jam you like, but try and find the most natural. 

For the cream

• Once you have left your can of coconut milk in the fridge opened over night, it should have thickened up to create a cream like consistency at the top of the can. 
• Scoop out the cream and place in a bowl. 

• Add stevia and vanilla and mix together.

Once the mini scones are finished baking allow them to cool completely.  

Once cooled, slice them in half. 

 Add the coconut cream...

 ...followed by the raspberry jam.

Sandwich them together and that's it! Very simple, delicious mini party scones.