Oooh! I'm excited to give these a try. I think I read in a book/article once about using Flax Seed in place of eggs, not sure how that works though.
I use flax seeds to replace eggs frequently since I teach classes to GF, CF, Soy Free, Egg free folks.
You can substitute 1 teaspoon finely ground flax seed plus 1 tablespoon water for an egg in most recipes. I find if you attempt to replace more than 3 eggs though it throws off the balance. I always use golden flax seeds since the brown ones have a higher chlorophyll content and can turn your pastry greenish.
These look perfect. I've been looking for a GF, vegan scone recipe and this fits the bill. I'm going to try making them but I will add some dried cranberries. I'll keep you posted. Thank you so much!
Ellen
www.Iamglutenfree.blogspot.com
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