Posts tagged scones
Sweet Scones with Walnut & Cranberry

I like a challenge, the chance to do something a little different, the chance to explore a common theme with a little of my own imagination thrown in. I also enjoy seeing how others respond to an idea…

…for example if you were asked to make scones (aka American biscuits) what would you come up with?

Sweet, savoury, a circle of wedges, round scones cut with a cutter, fruity scones, chocolate scones, scones served with jam and cream for afternoon tea, scones served as a side with a casserole or broth…the list goes on!

I have recently joined the Daring Bakers and this was my first monthly challenge….scones! The challenges are set on the 1st of every month with a publishing date of the 27th of every month. It’s been very interesting to check out the results of the other bakers and to see just how different the outcomes can be.

For me the basic scone recipe presents simply the principle, one which I can then tweak to create a healthy vegan adaptation.  I opted for sweet scones as would be traditionally served with jam and cream (or in my case sugar free jam and a dollop of soy yoghurt). This is the type of scone with which I am most familiar; I remember days gone by cuddling up on the sofa with a warm wedge of light and fluffy baked scone slathered in jam and squirty cream!

I haven’t had too much experience with baking healthy vegan scones (or any scones for that matter), other than the first batch I ever made- my Halloween pumpkin scones which were a resounding success! This gave me a little confidence boost and I was keen to get cracking!

Traditional scones, whether sweet or savoury, consist primarily of plain flour, butter and milk. I adapted the basic recipe to incorporate spelt flour, almond milk and coconut oil and I’m pleased with the overall result…a good base for many flavour combinations.  I had three attempts at this challenge, tweaking as I went and reducing the liquid slightly and adding a little baking soda along with the baking powder, and adding a little dried fruit.  The original Daring Bakers January recipe challenge can be found here.

So, question time...Do you call them ‘biscuits’ or ‘scones’? Do you prefer sweet or savoury? What’s your favourite flavour combination?

Recipe: Scones with walnut and cranberry

Makes approx. 6 wedges or circles (I made one batch of each)

Ingredients

  • 1 cup mix of white and wholemeal spelt flours
  • 2 tsp baking powder
  • ½ tsp baking soda
  • Tiny pinch of salt
  • 2 tables coconut oil (not melted)
  • Slightly over 1/3 cup almond milk (or other non-dairy milk of choice) plus extra for glaze
  • 2 tsp agave syrup
  • ¼ cup mix of chopped cranberries and dates (optional)

Method

Mix/sift dry ingredients well to maximise air in the mixture. 

Rub through the coconut oil with fingers to achieve a breadcrumb like consistency, then mix through the dried fruit if using. 

Mix agave into the milk and add liquid to the dry ingredients. Use hands to create a soft dough ball that should be slightly sticky but manageable.

On a floured surface, knead dough into a circle approx. 2cm thick and either cut into 6 wedges or circles using a cutter. Brush a little ‘milk’ over the tops to glaze.

Lay close together on a lightly greased baking sheet and bake at 210C for 8-10 minutes until tops are golden. You may need to rotate halfway through to ensure an even rise.

Daring Bakers... Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!


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Pumpkin scones

I keep my promises…

…and as promised here is my pumpkin scone recipe to share with you all. It's late at night and my bed is calling but I was determined to post this recipe on Halloween itself- and I made it with 5 minutes to spare!

I took the entire batch of scones to work today to share with my colleagues as an afternoon snack. Everyone had a taste and there were many ‘noises’ of approval around the room. Maybe they were just being nice… well, why not find out for yourself! 

I’ll save you the guess work- they were very yummy indeed! Warming and delicately spicy just the way you would imagine a thick cut wedge of moist ochre coloured tea bread.

If autumn were a food she would definitely be a pumpkin scone!

We ate the scones warmed from the oven split open and spread with butter and drizzled with a little syrup (well, they did and I had a dollop of soy yoghurt). They are perfectly moist and moreish all on their on but a topping always finishes it off nicely- nut butter could also work well!

I have to admit I feel as though I somewhat cheated a little. I had planned on buying a pumpkin and preparing the puree from scratch, but all the ones I saw in the shops were huge pumpkins ready to be carved. Then I remembered I had a bottle of pure organic pumpkin puree already tucked away in my baking box. Teamed up with some pumpkin seeds sprinkled across the top and you have your perfect recipe for all year round. I imagine the pumpkin could just as easily be substituted for squash or even sweet potato!

Recipe: pumpkin scones

Makes approx. 12 wedges (in a large circle)

Ingredients

  • 1/3 cup rapadura plus ¼ tsp stevia
  • 3 ½ cups mix of white and wholemeal spelt flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 3 tsp ground ginger
  • 1 tsp cinnamon
  • Pinch of salt
  • ½ cup coconut butter
  • 2 cups pureed pumpkin
  • Handful of pumpkin seeds

Method

In a large mixing bowl, combine dry ingredients. Mix through partially melted coconut butter to achieve a crumb consistency to the mixture. Add pureed pumpkin and combine well until a dough is formed.

On a lightly floured surface, knead the dough a few times, pushing it into a large circle a (generous) inch thick. Sprinkle the top with pumpkin seeds and press lightly into surface.

Place dough onto a parchment lined baking sheet and score the dough into 12 (or 8 larger) triangular pieces. It is easiest to do this once the dough is on the baking sheets ready to go straight into the oven as it may be hard to transfer to the baking sheet once cut. Don’t worry if the dough is sticky and difficult to cut all the way through, the segments should just serves as a guide and can be cut fully once cooked.

Bake at 200C degrees for approx. 15 minutes until golden. Allow to cool slightly before slicing and serving.


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