Pinkies up, vegheads. It’s time for a tea party staple…vegan scones! I first decided to make scones when I was hosting Thanksgiving for my family, and needed to have some fun breakfast/brunch foods for the overnight guests. I found a recipe online, and swapped a handful of ingredients to veganize it. The result was scones so delicious I didn’t know if it was a fluke or if I’d be able to make them again.
A tea party with friends was a perfect chance to try again, and then for another brunch, I switched up the fruits…and again, success! It’s safe to say, these scones are winners. A batch of these can’t last two days in our house. Of course, I never took pictures when I made them for friends, so I had to whip up another batch…and this time I realized I didn’t have yogurt. I made more subs, and while they don’t look as pretty, they tasted just as good!
- 1/4 cup of coconut milk
- 1 teaspoon of apple cider vinegar
- 1 and 1/2 cups of all-purpose flour
- 1/2 cup of whole wheat flour
- 1/3 cup of sugar
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/ teaspoon baking soda
- 1 stick of Earth Balance Soy Free margarine (or any vegan stick butter)
- 3/4 cup dried berries
- 1/2 teaspoon of extract
- 1/4 to 1/2 cup non-dairy yogurt (used soy vanilla)
- 3/4 teaspoon demerara raw sugar
- Pre-heat oven to 400 degrees.
- Mix milk and apple cider vinegar in small bowl; whisk for a bit, then let sit so it curdles.
- Cut up the stick of butter into 1/2 inch cubes and set aside for a second.
- Mix the dry ingredients – both flours, sugar, salt, baking powder, and baking soda – and add the dried berries.
- Add butter cubes, and blend with a fork. Unlike cookies, you aren’t making some uniform dough, so keep it lumpy with pea-size crumbs.
- Add the yogurt to the milk/ACV mixture, and the extract. In a pinch, you could add a half cup of something else. I’ve use non-dairy soy creamer and more coconut milk before.
- Add liquid to the crumbly dough and mix it together – it will start to form the consistency you need!
- At some point when the dough is starting to form, I take it out of the bowl, and fold it a few times by hand on a parchment paper-lined baking sheet.
- While the dough is still lumpy (but evenly lumpy…) shape it into a square. Cut the large square into 4 smaller squares, then cut each small square on the diagonal. This should give you 8 triangle scones to rearrange on the baking sheet.
- Sprinkle the raw sugar on top (I press it in a little, so it doesn’t all fall off).
- Pop in the pre-heated oven for 14 minutes.
- Let them cool off a bit before you serve…then enjoy!
My general idea of a scone includes one citrus extract and one berry (fresh or dried). In addition to the above recipe, there are other combos we’ve enjoyed!