Vanilla Bean Scones with Raspberry Glaze Recipe | Yummly

Vanilla Bean Scones with Raspberry Glaze

KITCHENAID
12Ingredients
35Minutes
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Ingredients

US|METRIC
  • 1 1/2 cups all purpose gluten free flour blend
  • 1/4 cup coconut oil (unrefined, melted, but not hot)
  • 1/2 cup rolled oats
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon vanilla bean (powder)
  • 1/4 cup maple syrup (Grade B)
  • 1/2 cup unsweetened almond milk (cold)
  • unsweetened almond milk (for brushing)
  • vanilla sugar (for sprinkling, optional)
  • 1/2 cup cane sugar (powdered)
  • 2 tablespoons raspberry juice (from thawed frozen raspberries)
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    Directions

    1. Preheat oven to 375˚F. Line a large baking sheet with a silicone mat or parchment paper; set aside.
    2. Add the flour to a large mixing bowl and slowly drizzle in the coconut oil while using the KitchenAid® 7-Speed Hand Mixer – on the low speed – to blend until the mixture resembles coarse meal with pea-sized clumps.
    3. Add the oats, salt, baking powder, and vanilla bean powder then mix again – with the mixer – just until combined. Create a well in the center of the flour mixture and pour in the maple syrup and almond milk; use a spatula to (gently) combine the ingredients. The dough will feel a bit wet, but it shouldn’t take long for the flour and oats to absorb the excess moisture.
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