Vegan mixed berry scones

Vegan mixed berry scones

One of my favourite breakfast and snacking treats are scones: they're not too sweet, can be filled with many different kinds of fruit, can feed a large crowd or provide containers of leftovers and they are so simple to make.

Recently, I've been working more diligently to eliminate dairy from my diet, as my old sensitivity to dairy products has flared up. Though most of my baking is dairy free, I've always personally preferred butter in scones because of the flavour and texture that can be achieved with it. Part of the fun and the challenge of cooking and baking for food allergies is learning to work within restrictions to create something delicious. I spent a couple of weeks testing recipes until I found one that is pretty similar to my dairy-filled favourite.

This recipe is adapted from Fannetastic Food's vegan strawberry scone recipe. Though the texture is quite dense overall, the flavour is light and enhances the fruit. For this recipe, you'll need:

  • 3 cups all-purpose flour

  • 3 Tbsp + 1 tsp brown sugar

  • 1 Tbsp baking powder

  • 1/4 tsp salt

  • 7 Tbsp cold coconut oil

  • 2 cups fresh berries of your choice

  • 1 1/2 cup + 2 Tbsp plant based milk

  • 2 tsp vanilla extract

1. Preheat your oven to 350 degrees Fahrenheit. Whisk together the flour, brown sugar, baking powder and salt.

2. Add the cold coconut oil to the dry ingredients and cut into the mixture with a fork, until crumbly.


3. Stir your berries into the mixture. If using strawberries, make sure to chop them before adding them in.


4. Stir in the plant based milk and vanilla until just combined.


5. Place the dough onto a lightly floured surface, and pat down into a circle or oval. Using a knife, slice the dough into 8-10 wedges, depending on the size and shape of your dough.


6. Transfer the wedges to a non-stick baking sheet and brush with the extra plant based milk, and sprinkle the extra sugar on top, if desired.


7. Bake a 350 degrees Fahrenheit for about 20 minutes, until golden brown or firm to the touch.


My favourite scones are always loaded with fruit (much like a good chocolate chip cookie is loaded with chocolate chips). I'd even be inclined to say one could add another 1/4-1/2 cup of berries to this dough before it loses structural integrity.


Though these don't brown on the outside quite the same as they would with butter, it's important to take the scones out of the oven once the exterior is firm, otherwise you'll lose the flaky, soft inner dough waiting for the scones to brown.


Have you made vegan scones before? Do you have a favourite recipe or any tips and tricks on the the process? Did you try this recipe? Feel free to let me know in the comments!

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Easy weeknight meal: lemon dill chicken breasts

What I ate today - 05/29/18

What I ate today - 05/29/18