This weekend I was craving something sweet and bready. I decided to make scones and began flipping through all my cookbooks for ideas. I’ve made LOTS of scones over the years. My dad loves them! I eventually decided to use the traditional plain scone recipe from my Better Homes & Gardens cookbook as a starting point. I’ve made this recipe many times (before I was vegan as well as making adaptations after).
Here is the recipe I came up with (adapted from Better Homes & Gardens New Cookbook 12th edition):
Vanilla Coconut Scones– makes 8 large scones- oven 400 degrees
2 1/2 cups all purpose flour
2 heaping tablespoons sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/3 cup Earth Balance (or other vegan margarine, solid coconut oil might work too)
2 eggs worth of Ener-G Egg Replacer
3/4 cup coconut cream
2 teaspoons vanilla extract
non dairy milk
In a small bowl, mix up the egg replacer according to package directions to equal two eggs and set aside.
In a separate bowl, mix together flour, sugar, baking powder and salt. Cut in the Earth Balance with a pastry cutter or your fingers until course crumbs develop. Make a well in center and set aside.
In another bowl mix together the egg replacer, coconut cream and vanilla extract until smooth. Add a few tablespoons of non dairy milk until it thins out a bit if needed- like the consistency of yogurt. Now pour this mixture into the well of the flour mixture and stir with a fork till just combined. Add a little more non dairy milk if needed to get the dough to stay together.
Turn the dough out onto a lightly floured surface and knead up to 10 strokes. Pat into an 8 inch circle and cut into 8 wedges.
Line a baking sheet with parchment paper or Martha Wrap (I love this stuff and need to dedicate an entire post to it!). Place the scones an inch or so apart. Brush with non dairy milk and sprinkle with course sugar if desired. Bake for 10-14 minutes or until just starting to get golden on top.
Slather with Earth Balance and eat ’em up! I also think these would be awesome with shredded coconut added to the dough. Mmmmm must make again with that variation! I also think they’d be super good with strawberry preserves or orange marmalade. Or agave. or, or, or… ;)