Scones have never been a big deal in my family. We are definitely muffin people. However, after flipping through a relatively new vegan cookbook, searching for something new to bake, I came across a simple scone recipe- very few ingredients, and room for variation. Here was my chance to bake my very first scone!
Rather than the super-sweet, overtly fat-laden muffins we come across so often, a scone is more like a biscuit: crunchy exterior and soft and flaky inside. The recipe, adopted from Vegan With a Vengeance, was for a plain scone, so I jazzed it up with apricot pieces and coconut shavings, lending a tropical flavored result. In the future I would like to try these with coconut oil and macadamia nuts to up the Hawaiian factor.
makes around a dozen and a half
3 cups all purpose flour
2 tablespoons baking powder
1/4 cup sugar plus more for sprinkling on top
1/4 teaspoon salt
1/3 cup vegetable oil
1/2 cup soy creamer (or soy milk)
3/4 cup soy milk plus 2 teaspoons apple cider or fig vinegar
1/4 cup dried apricot pieces
1 cup unsweetened coconut flakes
Oven to 400 degrees.
Combine dry ingredients. Add wet ingredients. Mix until just combined, dough should be clumpy, not sticky. Fold in coconut and apricots.
Drop by 1/4 cup spoonfuls on greased cookie sheet. Sprinkle with sugar. Pat down the top into a desired shape. Bake 12-15 minutes, until browned on bottom and firm on top.