Almond oat scones with salted vanilla bean glaze from Vegetarian Times Magazine, September 2015 (page 34)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sea salt for Himalayan pink salt.

  • Christine on June 26, 2016

    I chose this recipe because it called for a lot of baking ingredients I have lingering in my pantry. I don't bake very many gluten-free recipes, but I must say this one exceeded my expectations. The scones on their own would probably be a bit on the bland side, but the glaze is really out of this world and complements them extremely well. I only made a few minor substitutions: vanilla bean paste in place of the seeds from a vanilla bean (1 Tbsp as per the equivalencies on the label) and cow's milk in place of almond milk. I may or may not repeat the scones themselves, but the glaze I will most definitely make again -- it would be great on cupcakes, pound cake, crumb cake -- the possibilities are endless, really!

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