Scones. Half-bread, half-cake, scones are perfect for accompanying high tea and come in a plethora of varieties.
I love scones. They take me back to the days when I was a bitty child, days of reckless carb abandon, when I would eat 4-5 scones or biscuits per mealtime.
Nowadays, I tend to encounter scones in cafés more than anywhere else, and I tend to eat less than 5 per serving. The scones that coffeehouses often carry tend to be ladled with sugar, cream and butter, making them less than ideal from a nutritional point of view (it doesn’t take a nutrition detective to find out that store-bought scones are not the healthiest). Store-bought scones often contain trans fat, the worst type of fat, as it is extremely heart-unhealthy and inflammatory. Two thumbs down.
Today’s recipe is one of scones that are much more healthy (#ofcourse), as I’ve swapped some traditional ingredients for more wholesome counterparts. Regular flour is replaced with whole-wheat pastry flour and coconut oil boots butter and cream out. Vamoose! Plus, these guys are but lightly sweetened (2 tablespoons of sugar for 8 scones #truestatement).
But wait, it gets better. These vegan scones are uber simple and quick to make. These delights took me less than 30 minutes to make. Not bad, right 😉 ?
Sconeskies are fully customizable and I will obviously be adding variations on this perfectly fluffy scone to the blog soon. Try adding a variety of spices, dried fruit, nuts, glazes or even savoury ingredients like chives, sundried tomatoes or olives.
This particular lavender-rosemary combination is out of this world. The lavender is subtle enough that it isn’t aggressive, yet upon finishing them, you feel like you’ve pranced around a lavender field in Provence. The rosemary adds a piney and herby aroma and is the perfect herb to complement the lavender buds, in my humble opinion. A glaze is also a nice addition and rescues a “too healthy scone”. I chose to add a grapefruit glaze by combining 2 tsp. grapefruit juice and 1/4 cup powdered sugar.
I guarantee these will be a huge hit at any potluck brunch you bring these to. They are also fantastic for surprising any overnight guests you may have in the morn.
For the scone:
- 2 3/4 cups whole-wheat pastry flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 1/2 cup coconut milk
- 3 tbsp. sugar
- 1 tsp. lavender flowers
- 2 tbsp finely chopped rosemary
For the glaze (optional):
- 2 tsp. grapefruit juice
- 1/4 cup powdered sugar
- Preheat oven to 400 degrees.
- In a large bowl, combine coconut milk and dry ingredients and knead until dough forms (#putyourbackintoit – you will need to make use of your muscles for this step 😉 ). Do not over knead as this will result in non-fluffy scones and that’s a no-no. If your mixture is too wet, simply add flour until your dough is no longer too wet, ensuring it isn’t too dry either.
- Plop your ball of dough onto a lightly floured surface and shape into a 7 – 8 inch square about 1 inch thick.
- Cut your “square” into 8 triangular-shaped pieces (/soon to be scones). I used a pizza cutter for this step.
- Brush the tops of the scones with a little coconut milk and sprinkle with a touch of sugar, should you like to.
- Bake for 14-18 minutes or until tester inserted into center comes out clean.
- Drizzle glaze over scones as they cool, if you have chosen to include a glaze.
- Enjoy your light, golden, lovely, crispy-crusted scones with flaky insides warm or cold (but preferably warm 😉 ).