I love baking scones.
For starters they are super easy to make, and bake up pretty quickly, making them a solid choice for a quick but tasty breakfast.
I also love that depending on my mood they can be sweet or savory. But even a sweet scone is not that sweet and I appreciate that, especially bright and early for a quick breakfast.
Normally we make a vegan scone with cranberries, chocolate, or blueberries, but recently I wanted something different, and a little more summer tropical themed.
So I opted for pineapple and coconut with a little cruch from some walnuts.
We were seeing off some friends for their 3 week summer vacation and I made them breakfast that morning. I I figured they would be honest with me about the new vegan scone flavor, and the empty plate spoke volumes.
These vegan scones perfect. The perfect texture, the perfect sweetness, with the perfect crunch, and a perfect pineapplely glaze.
If you are reading this and are English and are asking yourself what in the world have I made, and claimed as a scone…this is an American scone. I believe our biscuits are what you call a scone and our cookies are what you call a biscuit. It becomes all very confusing when putting a recipe out on the internet and remembering people form everywhere will see it and read it and most definitely question it.
I think our scones are a bit. “busy” and are normally not topped with anything, cream, butter, jam, and most often just eaten on their own as they are full of this and that, and normally have a glaze on them.
So my apologies to all English readers who can not get behind the American scone. I personally just love all bread type foods, no matter what you call them, just get them in face, ASAP.
So in conclusion, iIf there was ever a scone that screamed SUMMER TIME, this is it. So go make yourself a batch, and call it whatever you like!I just hope most importantly, you enjoy it!
INGREDIENTS:
2 cups of all purpose flour
8 tablespoons vegan butter
1/3 cup sugar plus 1 teaspoon
1/2 cup plain vegan yogurt, I used Kite Hill plain almond yogurt
1 flax egg or starch egg ( 1 tablespoon flax mill or starch + 3 tablespoons water whisked together)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup crushed pineapple, from the can
1/4 cup shredded coconut
1/4 cup chopped walnuts, pecans or almonds
Optional Icing:
1/3 cup powdered sugar
1 tablespoon Pineapple juice from the can of crushed pineapple
extra coconut for spinkling
Instructions:
Preheat oven to 400 degrees
In a medium bowl, combine 1/3 cup of sugar, flour, baking soda, baking powder, and salt. Mix well.
Add the butter, and using your hands, work in the butter until the mixture seem coarse and sort of crumbly. Add the pineapple, coconut, and nuts.
In a small bowl whisk the yogurt and flax egg.
Add yogurt mixture to the dry mixture, and stir unitl combined. Knead until a smooth dough comes together. This dough seemed a little wetter than my normal scone dough so I need to flour my hands well to form it.
Once it has come together, form a disk with the dough about 7-8 inches wide, and 3/4 of an inch thick. Cut the disc into 8 equal triangles.Place scones onto a parchment paper lined baking sheet, and bake for 15-20 minutes. You can brush them with a little plant based milk before popping them into the oven to help them brown. We used oat milk, as it browns nicely, but you can use what you have. They are done once they are light brown on top, and firm in the middle.
Allow scones to cool. You can optionally top them with an icing drizzle once cooled. Just whisk the sugar and pineapple juice and drizzle over the tops of the scones. Sprinkle with extra coconut.
Store in an airtight container at room temperature.
yields 8 scones
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