Author Notes
Dreaming of flake-y butter-y scones but cringing at the fact of all the dairy involved? Think again! This recipe is vegan and wholegrain for a new twist on the teatime classic! —Sabrina
Ingredients
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150 grams
whole wheat flour
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1/2 teaspoon
salt
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1/2 tablespoon
baking soda
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45 grams
coconut oil
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100 grams
coconut cream
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60 milliliters
coconut milk plus more for glazing
Directions
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Preheat your oven to 220 °C/425°F. Stir together all dry ingredients in a medium sized bowl.
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In a seperate bowl beat together all remaining ingredients until smooth. Poor wet into dry ingredients, then lift carefully until just incorporated - do not overmix! Otherwise the scones will become denser. The mix might still be a bit crumbly.
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Pat the dough into a free form on a lightly floured working surface until about 2.5 cm/ 2/3 inch thick.
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Dip a 5cm/ 2 inch glass or a cookie cutter into flour and use it to cut the scones out of the dough. Assemble on a parchment lined baking sheet. Continue as above with the remaining dough.
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Brush the top with a bit of coconut milk - be careful not to glaze the sides or otherwise the scones may not rise as beautifully.
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Bake for 12-15 minutes until golden brown and they can easily be lifted from the baking sheet.
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Remove and let cool for 10 minutes - serve plain or with whipped coconut cream and fresh strawberries.
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