valentine scones - Gluten and Dairy free

Valentine Scones - Gluten and Dairy Free

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Yield: 8-10 scones - depends on the size of your cookie cutter

Author: Brooke McKasson

Shower your valentine with love using some heart shaped cookie cutters for these gluten and dairy free scones! Serve with more vegan butter and your favorite jam.

Ingredients

• 2 cups all purpose gluten free flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tbsp cane sugar
• 5 tbsp unsalted vegan butter, cut into pea sized cubes (you could also use regular dairy free butter and omit the salt)
• 3/4 - 1 1/2 cups cashew cream or other nondairy heavy cream substitute
• 1 egg

Instructions

1. Preheat oven to 450 degrees F
2. Sift dry ingredients together
3. In a food processor pulse the butter with the dry ingredients until it has the texture of a coarse cornmeal
4. Mix in the egg and begin stirring in the cashew cream until the dough becomes slightly sticky. The amount you add will vary based on your gf flour.
5. Refrigerate for 5-10 minutes - just enough time to clean up some of your mess ;)
6. Crumple up a piece of parchment and then lay it flat on your surface. Lightly flour the parchment and take out your dough.
7. With lightly floured hands, take out a handful of dough, shape into roughly the size of a tennis ball, roll on your surface to about 1 inch thick and use a heart shaped cookie cutter to cut your dough. Pull aside the trimmings and continue adding them back into the dough as you go. Try to work quickly but don't stress yourself silly.
8. Place on a greased cookie sheet and brush with more cashew cream or melted df butter, sprinkle with a little sugar and bake at 450 F for 10-12 minutes. It may take longer - you want them golden brown on the top!

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