Think back. When was the last time you had a scone? A scone like you remember them - crumbly, subtly sweet, faintly biscuit-like and scattered with sugar crystals?
Well, if you can't remember, don't worry. I found one for you.
If you haven't heard of her yet, check out Cybele Pascal. I recently discovered her fantastic cookbook, The Allergen-Free Baker's Handbook, and then - much to my delight - found that she also has a blog with instructional videos for several of her vegan and gluten-free recipes. (Check below for the link to the recipe for these scones.)
Every single one of her recipes will make your mouth water. Just try to watch these videos without wanting to reach through your computer screen to take a bite of whatever she is making.
The only modifications I made to Cybele's recipe (which originally was for Cherry Oat Scones) were to substitute Silk vanilla soy milk for the rice milk, and then to divide the batter to make half cherry and half chocolate chip (at the request of my family). You could go crazy and make them all cherry chocolate chip if you want. Or you could substitute your favorite kind of dried fruit for the cherries. I get the feeling you could use any other toppings you like in these scones, as long as you don't change the basic ratio and weigh the batter down too much. They are deliciously soft on the inside and slightly crisp on the outside - and in the cherry version, the hint of cinnamon is wonderful.
The only thing that is for sure is that if you miss scones, these are for you. The members of my family who are not gluten-free tend to be brutally honest about these things, and they were not complaining. In fact, they had seconds.
You can watch Cybele Pascal make these delicious scones here.
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