GF/DF/Refined sugar free
Makes about 12-15 shortcakes
2 cups of gluten free flour blend such as GF Jules
¼ cup monkfruit sweetener or coconut sugar
2 teaspoons of baking powder
½ teaspoon of baking soda
5 tablespoons of cold vegan butter or regular / divided (melt 1 Tbs butter for brushing tops)
½ teaspoon fine sea salt
2 large eggs or egg substitute (like aquafaba)
¾ cup plain dairy free yogurt
1 tablespoon honey
Cinnamon sugar mixture (3Tbs of coconut sugar +½ tsp cinnamon)
Preheat oven to 400 degrees F
Whisk together all dry ingredients in a large bowl. Cut butter into dry ingredients using a pastry cutter or two butter knives.
Mix eggs, yogurt, honey together in a separate bowl until combined and add to the dry ingredients until combined forming a smooth dough that is not dry or sticky. (can also be make using a large stand mixer with a flat paddle attachment).
Pat dough out onto a surface dusted with gluten free flour and roll out to a thickness of about 1 – 1/2/ inches. Cut into circles with a biscuit cutter or rim of a drinking glass. Press straight down on the cutter, do not twist.
Gather any remaining dough and repeat until all the dough is used. Place shortcakes on a parchment lined cookie sheet. Brush the tops with melted butter and sprinkle cinnamon sugar mixture on top.
Bake for 8-10 minutes or until the tops are lightly browned.
Serve with fresh berries, dairy free ice cream, or coconut whipped cream.