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.
