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Tags: dessert, scone, blueberry, coconut_milk, comfort_food


Vegan Blueberry Scones

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A simple recipe for vegan blueberry scones using coconut milk

I have an ongoing need for vegan baked goods of all varieties. The working day is long and there is so much coffee to drink! Who doesn't love something flaky and sweet with their caffeine? Although Toronto is currently enjoying an explosion of vegan bakeries, there are none around my office, so I find myself looking for ways to make my own. Watch this space for more ideas in the future.

This recipe is a bit of a Frankenstein's monster with bits and pieces from two others. I started with Martha Stewart's decidedly non-vegan blueberry scone recipe and mated it with a a lovely vegan biscuit recipe from Ceara's Kitchen. After a couple of tweaks, I got the recipe below. Martha may disagree, but I thought they turned out pretty darn well, even with no hint of dairy or eggs. (The blueberries are the star of the show anyway.) Enjoy!

Ingredients

2 cups all-purpose flour

1 Tbl baking powder

1/2 tsp salt

1/3 cup sugar + more for sprinkling on tops

3/4 cups blueberries, picked over and rinsed

1/2 tsp lemon zest

1 1/4 cup chilled full fat coconut milk + more for brushing tops (put the can of coconut milk in the fridge the night before)

1 Tbl vinegar

Note about coconut milk: "Full-fat" is a bit of a nebulous concept when it comes to coconut milk. The brand I use comes in a can and has 11 g of fat per 1/4 cup. Yep, pretty fatty, but it's a pastry :)

Directions

Preheat oven to 425°F and line a baking tray with parchment paper or (better) a silicone mat.

A microplane grater, available from better dollar stores everywhere, is great for collecting zest from a lemon.

using a microplane grater for zesting a lemon lemon zest in a bowl

Mix dry ingredients in a large mixing bowl.

mixing dry ingredients in a large mixing bowl

Gently mix in blueberries and lemon zest.

adding blueberries and lemon zest to mixing bowl mixing in blueberries and lemon zest

Pour coconut milk into a food processor or blender and blend until homogeneous. Measure out 1 1/4 cups coconut milk and add vinegar to measuring cup. Mix well in measuring cup. Save remaining coconut milk for brushing tops.

Make a well in the center of the dry ingredients.

making a well in the dry ingredients

Add coconut milk/vinegar mixture.

pouring the coconut milk vinegar mixture into the well coconut milk in the well

Gently mix together with a fork until it just comes together. Do not overmix.

dough in mixing bowl

Turn out onto a kneading board and gently hand knead until somewhat smooth. Shape into a 6" square, around 2" thick.

shaping dough into a six inch square

Cut into quarters, then cut each quarter into two triangles.

cutting dough into scone shapes

Lay scones out on the baking tray.

scones on a baking tray

Brush each scone with extra coconut milk and sprinkle with sugar.

brushing scones with coconut milk

Bake 15 minutes or so, until lightly brown on top. Let cool on a wire rack.

cooling scones on a wire rack

Now, take a break. I'm sure you've earned one!

blueberry scone on a plate

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Posted: Tuesday, October 11, 2016


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