Lemon-Cranberry Scones

Scones don't seem to be a big thing in North America, but really, they should be.  This was my first try making vegan scones, and I have to say, I hit the nail on the head right off the bat with these. The basic scone recipe is very simple to throw together and once that is complete you can add dried fruit, nuts, chocolate chips, a glaze...the possibilities are wide open.

Basic Scone Recipe

1 3/4 cup flour
1/4 cup sugar
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup coconut oil, chilled
3/4 cup milk

Glaze (optional)
1/2 cup powdered sugar
1 tsp vanilla
A few drops of almond milk at a time until proper thickness

Sift dry ingredients together and mix well. Cut in chilled coconut oil until it resembles fine crumbs and add milk. Once mixed together, put dough on floured surface and knead a few times. Roll out to 3/4" thick round and cut in six or eight pieces, depending on the size you want them. I shape mine into rough triangles. Place on parchment paper covered cookie sheet and bake at 400 degrees F until golden brown, about 10 minutes. Cool on rack while preparing glaze, if using one.

Mix glaze and pour into a plastic baggie. Snip tiny bit off of one bottom corner and pipe glaze onto cooled scones. Let rest for 15 minutes and serve, preferably with a nice, hot cup of tea.

Lemon-Cranberry Scones 
Add zest of one lemon and 1/2 cup dried cranberries. Substitute lemon juice for milk/vanilla in glaze.

Lemon-Blueberry Scones
Add zest of one lemon and 1/2 cup blueberries.

Maple-Pecan Scones
Add 1/2 cup pecans and substitute maple extract for vanilla. Replace milk and vanilla in glaze with maple syrup.

Pina Colada
Add 1/2 cup chopped pineapple and substitute coconut extract for the vanilla. Replace vanilla in glaze with rum extract.

Scalloped Potatoes

This is a super easy recipe I whipped up one night after being in the garden all day. It's fast and simple to prepare, not a ton of ingredients and only takes an hour or so to bake.

Ingredients:
5-6 medium potatoes, peeled and sliced thin
2 shallots, minced
2 Tbsp vegan butter
1/3 cup flour
5 cups plain, unsweetened almond milk
1/2 cup nutritional yeast
1 tsp salt
1/2 tsp pepper


Directions:
Melt butter in a large saucepan, add flour and stir until absorbed. Let cook for a minute then whisk in almond milk, nutritional yeast, salt and pepper. Whisk over medium-low heat until thickened.

Slice potatoes. It's best to use a mandoline or food processor so the potato slices are uniform in thickness and all cook at the same time. We've all eaten that potato scallop that had crunchy pieces of potato throughout it from being too thick. I have a mandoline that I literally only use for scalloped potatoes. I've had it for 20 years, well worth the investment for even this one dish.

Butter a 9" x 12" casserole dish and line bottom with sliced potatoes. Ladle sauce on top until potatoes are covered and repeat layers. Leave at least 1/2" at top of casserole dish so it doesn't bubble over. I also like to sprinkle the top with parsley and paprika. Bake 40-60 minutes at 375°, until a fork goes through center easily.


* Oil-free option. Omit vegan butter and instead whisk or blend flour and 2 cups of almond milk until there are no lumps. Add remaining ingredients and whisk over medium-low heat until  thickened. Line bottom of casserole dish with parchment paper.