A delicious fusion of two favourites, these gluten free Ensaymada Scones combine the light, crumbly texture of a scone with the buttery sweetness of a classic ensaymada. Soft, fluffy and finished with a generous topping of butter, sugar and vegan cheese, they’re perfect for afternoon tea or a sweet weekend treat.
Recipe and images by Razel Navarro. Find more of her recipes here!
Ingredients
For the dough:
- 1 ½ cups gluten free YesYouCan Plain Flour
- 2 teaspoons baking powder
- ¼ cup stevia sugar
- ¼ teaspoon kosher salt
- 1 large egg
- ½ cup almond milk
- 4 tablespoons Nuttelex or margarine, melted and cooled
- 1 teaspoon vanilla extract
For the toppings:
- Softened Nuttelex or margarine
- Stevia sugar
- Grated cheese
Method
- Preheat the oven to 170°C. Lightly grease 4 small ramekins or a muffin pan.
- In a large bowl, whisk together the flour, baking powder, stevia sugar and salt.
- In a separate bowl, combine the egg, almond milk, melted Nuttelex or margarine and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix gently until a smooth, slightly sticky dough forms. Do not overmix.
- Divide the dough into 4 equal portions. Shape into balls and place into the prepared ramekins or muffin pan.
- Bake for 20–25 minutes, or until lightly golden and a toothpick inserted into the centre comes out clean.
- Remove from the oven and allow to cool slightly. Brush the tops generously with softened Nuttelex, sprinkle with stevia sugar, and finish with a generous layer of grated cheese.
- Serve warm and enjoy.
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