They Were Scones!

My demented mind has to try to fit movie quotes in wherever possible.  Although the title is a variation of “They were cones!” from the movie the Wedding Singer…which I honestly cannot tell you how many times I have seen it.  Its been a lot.  Like double digits easy.

These scones are vegan!

This recipe is an adaptation of the vegan scone recipe from The Minimalist Baker. If you haven’t checked out this blog, make your way over there.  It is chock a block full of so many amazing recipes.  Seriously good.  So her recipe is for blueberry scones, I had a plethora of cranberries, as seen in the previous recipe, so I decided to do a lemon cranberry scone instead, but using her recipe as a base.

Ingredients

  • 1 flax egg (1 Tbsp flaxseed meal + 3 Tbsp  water)
  • 3/4 cup  unsweetened plain almond milk
  • 3/4 cup spelt flour (or sub more all purpose) ***I used just all purpose
  • 1 1/4 cups unbleached all purpose flour
  • 1 Tbsp  baking powder
  • 1/4 cup organic cane sugar, plus more for topping
  • 1/2 tsp sea salt
  • 2 Tbsp lemon juice
  • 6 Tbsp  room temperature coconut oil (scoopable, not liquid or frozen* | or vegan butter)
  • 1/3 cup cranberries

Instructions

  1. Preheat oven to 400 F and line a baking sheet with parchment paper.
  2. Prepare flax egg in a small mixing bowl, then add almond milk and lemon juice.
  3. In a separate mixing bowl, combine all purpose flour, baking powder, organic cane sugar, salt. Whisk to combine.
  4. Add room temperature coconut oil and use a pastry cutter (or fork) to cut it into the mixture until only small bits remain.
  5. Whisk the flax-almond milk mixture once more and add to the dry ingredients a little at a time while stirring with a wooden spoon. Add the cranberries.
  6. Gently transfer to a floured surface and use your hands to form it into a disc about 1 inch in height. Use a large knife to cut the circle into 6 even wedges (or 8 for smaller scones). Then use a floured spatula to transfer the scones to the prepared baking sheet. Sprinkle the tops with a bit more cane sugar.
  7. Bake for 22-27 min, or until fluffy and light golden brown on the edges. Let cool slightly before enjoying.

I was super happy with the outcome of my first scone attempt.  Will definitely try this one again.  The only I would do differently for me is to make my circle a little smaller so that the scones are thicker.  The texture was good and the taste really good.   Going to give the blueberry recipe on the Minimalist Baker site a try next time.

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5 comments

  1. Weird. Seriously before I read the text, I thought of the reference. (And I think I’ve only seen it 😳6 or 7 times.)
    PS I made the muffins. Ate all of them but 2. Good recipe, I shared with all my rx friends!

    Liked by 1 person

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