I just have to share this recipe that comes from the giant cookbook/textbook The Joy of Cooking. I’ll include my tweaks that make these scones extra-delicious! And soooo fast to make. They also happen to be dairy-free and vegan and only require 5 ingredients! The scones I made today (photo below) have fruit added, but these scones are delicious with just the 5 ingredients.
- 1 + 3/4 cups all-purpose flour
- 2 + 1/2 teaspoons baking powder (NOT soda!)
- 1 or less teaspoon sugar (organic, if you have)
- 1/2 teaspoon salt
- 1+1/4 cups thick coconut cream
The coconut cream should be almost as thick as butter. It replaces the butter and eggs in the original recipe. I scoop it out of canned coconut milk and that works great. The only problem is that the amount of thick cream varies between cans. It’s best if you have two 14-oz (400 ml) cans to scoop the thickest coconut cream from. Pro-tip: don’t shake the cans! The thickest cream rises to the top, so just open them and start scooping!
I increased the amount of baking powder in the original recipe because, let’s face it, most of the baking powder on our shelves is probably a little old and has lost some of its potency.
Preheat oven to 450 F. Get a baking stone or cookie sheet ready. Baking stones work great for these! Combine all dry ingredients and make a well in the middle. Measure out and add the coconut cream. If you like, you can add 1/2 cup dried fruit such as blueberries, cranberries, chopped apricots or candied ginger. Whatever you add should TOTAL 1/2 cup, and don’t use wet fruit like frozen blueberries. You would have to plan ahead to thaw them and dry them out a bit. These scones are still delicious without any add-ins!
Mix the minimum amount to combine everything.
Sprinkle about 1/4 cup of flour on a clean counter or large cutting board. Dump dough onto that and shape into a circle 3/4 inch (about 2 cm) thick. You don’t even really need to use a rolling pin. Cut with a knife into 6 or 8 wedge shapes. Transfer the wedges onto the baking stone. Take a little more coconut oil/milk (the thinner stuff) and brush it on each wedge. Sprinkle a tiny pinch of sugar on each. Without the glaze, the scones will be a bit dry and won’t brown up as nicely as they bake.
Bake in the oven about 15 minutes, until golden. Let them cool slightly before moving them. Eat WARM with a little butter or coconut oil. Yum!