Description
Finally – thick, flaky vegan scones that ooze with buttery goodness when you bite into them!
Ingredients
Scale
For the Base:
- 2 eggs (I use Follow Your Heart’s Vegan Egg or Bob’s Red Mill Egg Replacer)
- 1/3 cup almond milk
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 4 teaspoons baking powder
- 1/3 cup cold butter
- 1/4 teaspoon salt
For the Add-Ins:
- 1/2 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg (or to taste)
- 2 tablespoons fresh, chopped rosemary
- A couple of star anise
- 1 tablespoon water
- 1 cup diced strawberries
Instructions
- Preheat the oven to 450° and line a baking sheet with parchment paper.
- In a small bowl, combine the eggs and almond milk and set aside.
- In a large bowl, combine the all-purpose flour, whole wheat flour, baking powder and salt. Once the dry ingredients are mixed together, place the bowl in the freezer for 10 minutes.
- While the dry ingredients are chilling, add 1 tablespoon of water, a sprig of rosemary and a couple of star anise to a small pot. Bring water to a boil and set aside off the heat for 10 minutes so the water infuses with the herbs.
- Using your fingers or a pastry cutter, break up the butter and combine it with the dry ingredients. If the butter starts to feel too warm at any point, place the bowl in the freezer for a couple minutes. There should still be small pieces of butter in your mixture after you are done combining.
- Remove the rosemary and star anise from the pot and combine with the egg and milk mixture.
- Add the milk mixture, cloves, allspice, nutmeg and rosemary to the flour mixture and mix together with a rubber spatula. Remember to not over-mix!
- Fold in strawberries and place the bowl in the refrigerator for 10 minutes.
- Place the dough onto the baking sheet. Flour your hands so the dough doesn’t stick to you and form the dough into a circle that is roughly 1 1/2 inches thick.
- Using a sharp knife, cut the disc into 8 wedges. Separate the wedges slightly so they have room to expand in the oven.
- Brush the top of the scones with heavy cream.
- Bake the scones for 15-20 minutes or until the edges just start to brown.
- Allow the scones to cool and top with coarse salt or powdered sugar. Pair your scones with a cup of hot coffee or tea and you have yourself a delicious breakfast! Scones will keep well in the refrigerator for about 5 days or they freeze super well for up to a month.
Notes
Toss the strawberries in a little bit of flour before you mix it in with the dough. This will ensure all of the fruit doesn’t fall to the bottom of your tasty treats.
- Prep Time: 30 Minutes
- Cook Time: 15 Minutes
- Category: Breakfast
- Cuisine: Scones
Nutrition
- Serving Size: 1 Scone
- Calories: 204
- Sugar: 1.5g
- Sodium: 162mg
- Fat: 8.3g
- Saturated Fat: 2.1g
- Carbohydrates: 28.1g
- Fiber: 2g
- Protein: 4.3g
- Cholesterol: 0mg
