Your Mistress loves a good scone. Always have. In fact, you can find the recipe for Pop-My-Cherry Scones in my cookbook, and they are sensational. But lately, I've wanted to try my hand at veganizing a more authentic scone—rolled and cut like a biscuit. I'm quite proud of what I've come up with, and now my little sconey can be your little sconey!
Yields 8 scones
I'm a scone snob who demands perfection. Not too moist, not too dry. Not too cakey, not too crumbly. Not too sweet, not too savory. Gosh, to listen to me you'd think I was Goldilocks. True, I am known to cavort with burly bears from time to time, but that's another story. Today, we're talking about vegan baked goods, and what I've got baking in my oven is ... just right!
2 cups whole wheat pastry flour
2 cups unbleached all-purpose flour
1/3 cup sugar
2 tablespoons baking powder
3/4 teaspoon salt
1 (15-ounce) can full-fat coconut milk (about 1 3/4 cups)
1/3 cup maple syrup
2/3 cup currants or other dried fruit
1/2 cup rolled oats
1 tablespoon citrus zest (lemon or orange)
Nondairy milk and sugar for garnish
Once upon a time, you woke up to find yourself in a house belonging to three burly bears. While they slept in, you crept away to the kitchen, anxious to surprise them with a morning feast of homemade baked goods—all vegan of course!
"Hey, just because I'm vegan doesn't mean that I eat porridge for breakfast," you said with an eye roll.
You began by preheating the oven to 400 degrees F and lightly oiling two baking sheets or lining them with parchment paper. Fortunately, the three bears (Chad, Joey, and Jim) kept their kitchen fully stocked.
You put the flour, sugar, baking powder, and salt in a large bowl. You stirred it with a dry whisk until well combined.
You put the coconut milk in a small bowl and whisked it together with the maple syrup.
You stirred the wet mixture into the dry mixture with a wooden spoon. When just mixed, you folded in the currants, rolled oats, and zest. And then you said, "Ahh, just right."
You put the dough on a floured surface and rolled it into a 1-inch-thick circle, about 9 inches in diameter. Again, "just right." In case the dough was too sticky to roll out, you sprinkled a little extra flour on it until you could satisfy that high-maintenance urge to have everything "just right."
Using a knife or pizza cutter, you sliced through the circle 4 ways, making 8 triangular pieces. Using a spatula, you transferred each slice to the prepared baking sheets.
To make it extra pretty, you brushed each scone with a little nondairy milk and garnished with a sprinkle of sugar.
You let them bake for 20 to 25 minutes, until the edges turned golden brown. Meanwhile, you made yourself extra pretty, putting a comb through that moppy bedhead. (You call yourself "Goldilocks," don't you?)
You let the scones cool for 30 minutes before waking up the three bears, and then you all lived happily ever after.