Scones are possibly my favorite pastry: unfussy, flaky wedges that always remind me of downtown cafes and sunny mornings. I get requests for these particular scones more than almost anything else, and the last time I made them, someone remarked, "Wow, I could be vegan." As much as I like to brag, I can't take all the credit; the delicate flavors of lemon and blueberry enriched with coconut oil do all the work here. If you don't have fresh blueberries, hazelnut scones with raspberry jam are equally delicious.
I like to make these small—just big enough for a few rich bites—but if you want larger scones just cut the dough into 10 or 12 larger triangles instead. For making scones, it also helps to have all ingredients cold ahead of time.
Makes 18 small scones
Total time: 1.5 hours
3/4 cup coconut milk, plus another 2-3 tablespoons for brushing
1/3 cup coconut oil, melted (or substitute olive oil)
2 cups unbleached all-purpose flour or whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup fresh blueberries
1/3 cup maple syrup (or sub 1/2 cup brown sugar and increase the coconut milk to 1 cup)
1/2 teaspoon lemon flavor
zest of 1-2 lemons
- Preheat the oven to 400°F.
- Measure out 3/4 cup coconut milk. With a fork, whisk together about 3 tablespoons of the coconut milk with the coconut oil until the mixture solidifies. Refrigerate for 10-20 minutes.
- Meanwhile, whisk together the flour, baking powder, and salt. Cut the chilled coconut mixture into the flour mixture with a fork or hands (just like cutting in butter), then chill.
- Stir together what remains of the 3/4 cup coconut milk with the maple syrup, lemon flavor, zest, and blueberries. Pour into the flour mixture. Gently mix together until batter just comes together in clumps, then gather the clumps to form a soft dough. If the dough is too sticky to work with, cover and refrigerate.
- Turn out the dough onto a floured surface and shape into a square about 1 inch high. With a sharp knife, cut into nine smaller squares, then cut each square in half diagonally to make 18 small triangles. If you want wedge-shaped scones instead, form two circles and cut each into eighths.
- Place the scones on a greased or parchment-lined cookie sheet. Brush the tops of the scones with a little coconut milk, which helps the browning during baking.
- Bake for about 20 minutes, or until lightly golden brown. While scones are cooling, prepare the icing.
1/2 cup vegan powdered sugar
1 tablespoon coconut milk
1/8 teaspoon lemon flavor
Stir together the sugar and milk, and microwave for 20-30 seconds. Stir until smooth, and mix in the oil and flavor. Microwave for another 15 seconds and stir again. Repeat until the icing is runny, and drizzle over the tops of the scones, letting it drip down the sides. The icing will set once it’s cooled.