vegan blueberry coconut scones
July 20th, 2011 § 4 Comments
Working at a coffee shop with copious amounts of baked goods is a challenge for me. Those freaking cranberry orange scones are SO. GOOD. Inevitably, on a daily basis, a scone will break and be deemed “unsellable”. It goes into a pastry bag and sits on our table in the back room alongside all of our drinks. And it stares at me, mockingly, all day long. Honestly, I usually end up throwing it away lest I shove the whole thing in my mouth.
So when I saw this recipe on my newest blog obsession, I knew someone was looking out for me. I ran my little scone-loving butt to Sprouts and picked up some coconut flour, brown rice flour and a bag of frozen organic blueberries. Being new to (vegan) baking, I had NO why the temperature of my coconut oil would affect the amount of hot water I put in or why but I worked it out, a la Tim Gunn. When mixing my dough, I just kept adding water until it looked pretty doughy and not crumbly. My vanilla extract ran out on me, so I added a touch more agave nectar. Then I packed my 1/2 cup measuring scoop tight (I like ‘em dense!) before flopping the dough onto the baking sheet. I molded those blobs into cute little scone shaped goodness and baked them according to directions.
The result? Dense, moist (I know I hate that word too, but it really is applicable here!) and perfectly baked scones! *happpy dance* Not overpoweringly coconut-y and the perfect texture. Juicy blueberries abound, though I will probably add more next time. I sure love my blueberries. Oh, and did I mention the were gluten-free also? No upset tummies here! Thanks for sharing this recipe, Elise!
Now, to take this recipe to the next level and make some of the cranberry orange variety! Excited!
xx, b
awwww..you are so sweet! im really glad youre loving my blog. and the scones! cran orange sounds legit. cant wait to hear how they turn out.
i’ll definitely let you know!! thanks for stopping by
[...] The best part was that the filling can literally be made in about five minutes and is super versatile. I also loved that it (the filling, not the enchiladas) could be made raw. Just sprout the chickpeas instead of using canned ones, follow all the other steps and voila! raw taco “meat”. I cannot tell you how good these are. Six of them were gone within an hour. Please make them soon. And thanks again for another great recipe, Elsie! Maybe I will attempt to vegan-ize my momma’s green chili enchis next (right after those cranberry orange scones). [...]
[...] The best part was that the filling can literally be made in about five minutes and is super versatile. I also loved that it (the filling, not the enchiladas) could be made raw. Just sprout the chickpeas instead of using canned ones, follow all the other steps and voila! raw taco “meat”. I cannot tell you how good these are. Six of them were gone within an hour. Please make them soon. And thanks again for another great recipe, Elise! Maybe I will attempt to vegan-ize my momma’s green chili enchis next (right after those cranberry orange scones). [...]