Pastry lovers this one is for you!
Cravings are a strange, strange thing. Not to talk about gross stuff in a recipe post (here I go) but I've gotta give you a little background - I recently came down with food poisoning and once the sickness had subsided all I could think about were scones (weird, right?). I hadn't thrown up since I was 12, so this latest episode was a super big deal for me. Needless to say, it sort of threw me into a funny mood. The day after I recovered, I went to the grocery store on my still empty stomach - as I deliriously walked the aisles, I couldn't stop thinking about ... scones .... so I b-lined it for the bulk aisle for some inspiration. Ginger was a no-brainer as it would further help to settle my stomach and the fresh apricots around the corner looked so ripe and delicious I couldn't resist. I came home with some straaaange stuff from the grocery store that day.
In spite of the strange craving, this recipe is a true winner. In fact - I enjoyed two scones for dinner that night and the next morning when I went to the fridge to grab one for breakfast - only crumbs were left - my boyfriend had devoured the rest. They are truly addictive, as he can vouch. But don't worry, if this happens to you, they are so easy to make that you can whip up another batch in no time.
This recipe is inspired by the blueberry & rosemary vegan scones posted by the truly incredible Dana of Minimalist Baker - I had made her variation last year and always wanted to experiment with my own flavors. Prior to her post I thought scones were something I had to give up as a vegan (scones=butter, right?) - but coconut oil works wonders here and these sweet beauties come together so easily.
Now, depending on your definition they aren't 100% healthy but they are everything a scone should be - light, flaky, sweet, tender. The tartness from the apricot and the spice from the ginger make a truly special combination but feel free to add in any variation of fruit and aromatics - berries, citrus, apples, even savory flavors would work wonderfully here. Enjoy hot or room-temp - they store well in the fridge and re-heat nicely.
I used truvia blended baking sweetener because it happened to be on sale and I had always wanted to try it - it's pretty good and worked well as I would imagine any natural sweetener would - just remember to double the measurement if you are using regular sugar - stevia is sweeeeet. I used a whole wheat pastry flour (which is finer than regular flour) for this recipe because I happened upon it in the bulk aisle - I think it really contributed to the tenderness of these scones and I would highly recommend finding yourself some but with that said I've used regular flour before (or a blend of regular and spelt flour as Minimalist baker suggests) and that batch was just as delicious.
Makes: 8 scones • Prep Time: 15 min • Cook Time: 26 minutes
- 2 cups whole wheat pasty flour (sub regular flour or gluten free flour with varied results)
- 1/4 cup truvia baking-blend sweetener (sub 1/2 cup cane or coconut sugar)
- 1 tbsp. baking soda
- 1/2 tsp. pink salt
- 3/4 cup unsweetened almond milk
- 1 flax egg (1 tbsp. ground flax or chia seed + 2.5 water)
- 1 tsp. apple cider vinegar
- 1/2 tsp. vanilla extract
- 1/4 cup + 2 tbsp. room temp. coconut oil OR cold vegan butter
- 2/3 cup candied ginger, finely chopped
- 3-4 small fresh apricots, pitted and finely chopped - apx. 1 cup (or sub peaches)
- 1 tsp. coconut sugar for topping
1. Preheat the oven to 400*F.
2. In a medium sized bowl first prepare your flax egg and let it set-up for at least 5 minutes.
3. In a large bowl combine flour, baking soda, sugar and salt.
4. Scoop your room-temp coconut oil into the bowl and cut it into the flour mixture using a pastry cutter or fork till only small lumps of coconut oil remain. Note that the mixture will still look rather dry -not quite a sand-like texture.
5. At this point, gently mix in your chopped apricot and ginger pieces into the flour mixture - this ensures the pieces are distributed evenly - if you mix them in after the wet ingredients are combined you have a tendency to over-work the dough.
5. In the bowl with flax egg whisk in almond milk, ACV and vanilla extract till well combined.
6. Slowly add the wet mixture to the dry, stirring gently to combine all the while. Once all the liquid is mostly incorporated you may have to go in with your hands to quickly work in all of the flour.
7. Transfer the dough onto a floured surface and shape into a large 1" tall disk shape. Cut into eight equal pieces and transfer to a parchment lined baking sheet. Sprinkle tops with coconut sugar.
8. Bake for 24-26 minutes or until golden brown.
9. Allow to cool for at least 5 minutes before removing from the baking sheet and enjoying!