This morning, my son was not about to let me sleep in, so I made scones! I used coconut milk where you would normally use whipping cream, and flax seed and water for the egg. It turned out to be a light, soft scone, and definitely not as sweet as what you’d find in a Starbucks. You will need one 15 oz can of regular coconut milk to skim the cream.
Vegan Raisin Scones
2 1/2 cups all-purpose flour
2 Tbsp sugar
1 tsp cinnamon
1/2 tsp nutmeg
4 tsp baking powder
1/4 tsp salt
1/3 cup Earth Balance Buttery Sticks or other vegan margarine, cut into pieces
2 Tbsp flax meal
6 Tbsp water
3/4 cup coconut milk (do not shake the can, scoop out the creamy coconut part, when you’ve got all that, top off to 3/4 cup with the remaining liquid)
1/2 cup raisins or other dried fruit, roughly chopped
Sugar for sprinkling
Almond Milk (or other milk replacer)
In a small bowl, mix cool water with the flax meal and set aside.
Use two medium bowls to for the wet and dry ingredients. In one bowl, mix the 2 Tbsp sugar, baking powder, cinnamon, nutmeg, salt and flour. Cut the margarine into the dry ingredients until it’s coarse and crumbly. In the other bowl, mix the flax meal mixture with the coconut milk and raisins. Use a fork to mix the wet ingredients with the dry ingredients, until they are just moist.
Lightly flower a flat surface, and kneed the dough until it is mostly smooth, about 10-12 strokes. Pat down into an 8 inch round, and then cut into 8 wedges.
Put the cut wedges at least one inch apart on an ungreased baking sheet. Brush with almond milk, and sprinkle with sugar. Bake to 350°F for 16-18 minutes, or until golden brown. When out of the oven, remove from the sheet so they don’t stick, and serve warm.