Strawberry-Coconut Scones
Submitted by Kirsten Holliday
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| prep time: 20 minutes | cooking time: 12 minutes | makes 8 scones |
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| My girlfriend Sam and I are absolutely crazy about scones, so when we decided to go vegan we knew we'd have to figure out a substitute that was just as good, if not better, than the original. These scones are wonderful- perfectly moist, dense as scones should be, and have a fabulous texture created by the fresh strawberries. Sam loves them, and so did my whole family when I took them home for the weekend! None of them were disappointed; I think I've made the transition to vegan baker without a hitch. |
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Equipment:
Baking sheet, pastry blender, wooden spoon, two bowls (one large and one small to medium).
Ingredients
2 1/2 c white whole wheat flour
2 tbsp natural cane sugar
2 tbsp brown sugar
4 tsp baking powder (preferably aluminum-free)
1/4 tsp sea salt
1/3 c vegan butter substitute, such as Earth Balance or even non-dairy margarine. It's important to use a butter sub rather than oil for texture.
1/2 c strawberry yogurt
1/2 c mashed up or pureed strawberries (depends on if you want little chunks of strawberry in your scones. I did.)
3/4 c plan Silk soy coffee creamer
3/4 c rolled oats
3/4 c shredded unsweetened dried coconut
rice milk (or soy or almond or oat or whatever)
cane sugar
bit of extra coconut
Directions
1. Combine the flour, sugar, brown sugar, baking powder, and salt. add in your butter sub, chilled and still hard, in chunks. Cut in with a pastry blender until the texture resembles coarse crumbs.
2. Combine the yogurt, strawberries, and coffee creamer and mix well. Add all at once to dry mixture.
3. Add the oats and coconut and stir the whole thing till just moistened.
4. Turn the dough out onto a lightly floured surface and pat into a circle about 10 or so inches in diameter. Cut into 8 triangles (like you're cutting a pizza).
5. Place the scones onto a lightly greased baking sheet. brush them with the rice milk, sprinkle generously with the cane sugar, and then sprinkle the coconut over the top.
6. Bake in a 400 degree oven for 12 minutes.
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