Those of us who follow a plant-based diet are often asked questions about what we eat. Carnivores can’t seem to grasp the wide variety of food that’s available to us, including some standard dishes – tweaked, of course! These scones are a perfect example of a favorite pastry recipe made vegan. Stick with the classic blueberry version or try raspberries, strawberries, or mangoes in the batter for a change of pace.
1 3/4 cups all-purpose flour
3/4 cup quick oats
1/2 tsp. baking soda
2 tsp. baking powder
1/8 tsp. sea salt
3/4 cup sugar
1/2 cup vegan margarine, such as Earth Balance or Nuttelex
1/2 cup coconut milk (soy, almond, or rice milk are also suitable)
2 Tbsp. lemon juice and zest of 1 lemon
1 tsp. pure vanilla extract
1 cup fresh or frozen blueberries
- Preheat oven to 425ºF. Grease a cookie sheet lightly with baking spray or oil.
- In a large bowl, combine the first 5 ingredients.
- Add the sugar and margarine and mix with your fingers until a crumb-like consistency is reached.
- Add the coconut milk, lemon juice, lemon zest, and vanilla and mix together.
- Gently stir in the berries (otherwise, the berries will break, and you’ll end up with purple scones!).
- Dust a cutting board with flour and transfer the dough mixture onto it. Roll or pat the dough until it’s about ½ inch thick. Using a plastic drinking glass, cut out rounded shapes from the dough and place them on the cookie sheet.
- Bake for 10 to 12 minutes. Keep an eye on the scones while they’re in the oven—when they start to brown lightly on top, it’s time to remove them.
Makes 12 scones
Posted by Jason Baker