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Jul 8, 2018

Double Chocolate Scones with Vanilla Glaze (vegan + gluten free) + Book Review: Go Dairy Free, 2nd Edition

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When my little guy was diagnosed with his milk allergy at 7 months old, I was at a bit of a loss. I learned how to read ingredient labels and be diligent about the food I bought to feed him. Besides a few easy recipes, I didn't really know how to replace milk and other milk-containing ingredients in the majority of recipes I liked to use. I always loved to cook and bake so there was a definite learning curve I knew I had to conquer.

Go Dairy Free Cookbook review gluten-free dairy-free


A couple of years later, I discovered Go Dairy Free by Alisa Fleming. Her cookbook and website, GoDairyFree.org, immediately became my go-to resources whenever I needed a dairy-free ingredient replacement, or a good recipe idea. I loved that the cookbook went into the background of the dairy industry and that Alisa explained the science behind milk and why many people cannot tolerate dairy for a number of reasons.

I have relied on Go Dairy Free for many years now so I was thrilled when I heard that Alisa was publishing a 2nd Edition of this amazing resource. When I received a copy of the new book to review, I was even more excited. The first thing Mason and I do is sit down and mark every recipe that looks or sounds like something we want to try. We always end up with too many to count and have to pick a few as a starting point. Doing this has definitely upped my meal planning game as we can constantly try something new or add a new favorite to our regular rotation.

gluten-free and vegan recipes double chocolate scones

The first recipe we wanted to try from Go Dairy Free was the Double Chocolate Scones with Vanilla Glaze. Doesn't that just sound decadent? We recently made some a lemon scone recipe together so the idea of making another flavor of scones was fun. They turned out to be just as delicious as we expected! With a soft, cookie-like texture and the deep, rich chocolate flavor brought out by the sweet vanilla glaze. Yum!

As noted in the cookbook, next time we'll try Dutch-processed cocoa in place of the natural cocoa powder for a more traditional scone texture. See this tip below the recipe. We're already excited to make them again!

gluten-free and vegan recipes double chocolate scones

If you are someone (or cook for someone) with a milk allergy, lactose intolerance, or who is dairy-free for any other reason, the Go Dairy Free cookbook is a must-have resource to keep on hand for so many reasons. Over 250 delicious recipes focusing on whole foods, a comprehensive guide to dairy substitutions including how to make your own alternatives for butter, cheese, etc., information for grocery shopping, label-reading, and money-saving tips - it is so worth it whether you've been eating dairy-free for years or if you're new to a dairy-free lifestyle. Check it out on Amazon here!

Double Chocolate Scones with Vanilla Glaze

Makes 8 scones

Vanilla Bean Glaze

  • 1/2 cup powdered confectioners' sugar
  • 2 to 3 tsp unsweetened dairy-free milk beverage (we used coconut milk)
  • 1/2 tsp pure vanilla flavoring or extract or 1/2-inch piece vanilla bean

1. To make the scones, preheat your oven to 400 degrees F and line a baking sheet with parchment paper or a silicone baking mat.

2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until all of the cocoa clumps are dispersed. Add the coconut oil and whisk until coarse crumbs form. Stir in the chocolate chips.

3. Make a well in the center of the crumb mixture and pour in the coconut milk and vanilla. Gently fold the ingredients together into crumbly dough. Divide the dough in half and bring each half together with your hands into 2 equal-size balls. If the dough is too crumbly, add more lite coconut milk, about 1 teaspoon at a time, until it comes together. If it's sticky, add a little flour, as needed. Try to avoid overworking the dough.

4. Press each dough ball into a 1-inch-high round on your prepared baking sheet. Carefully cut each into fourths (do not cut your baking mat!). Gently pull the quarters about an inch apart.

5. Bake for 15 to 17 minutes, or until the scones appear dry on top.

6. Immediately remove the scones to a wire rack to cool completely.

7. To make the glaze, sift the powdered sugar into a medium bowl. Add 2 teaspoons milk beverage and the vanilla (if using vanilla bean, scrape the seeds from the inside of the bean piece into the bowl and discard the pod) and whisk until smooth. Whisk in more milk beverage if needed to get a slightly thick but dippable consistency.

8. Just before serving, dip the tops of the cooled scones in the glaze. Place them on a wire race (glaze side up) for a few minutes to set.

9. Store unglazed scones in an airtight container at room temperature for up to 2 days, or individually wrap them and freeze to enjoy later. Once glazed, the scones are best if eaten the same day. The glaze will keep in an airtight container in the refrigerator for up to 1 week, but whisk it again before using.

Dutch-processed Cocoa Variation:

If using Dutch-processed (alkalized) cocoa powder, omit the baking soda and increase the baking powder to 2 1/2 teaspoons. The scones will be just a touch less sweet than the natural cocoa powder version.

gluten-free and vegan recipes double chocolate scones




gluten-free and vegan recipes double chocolate scones Go Dairy Free cookbook review
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