Vegan baking has as much if not more science behind it than regular baking, and yet, vegan scones aren't exactly a big mystery. Somehow I've never managed to mess them up. And when you take two of my favorite ordinary breakfast ingredients (oatmeal and fresh berries of any kind), I'll wake up as early as I have to in order to get one (or two) of those on my plate.
For this recipe, you'll need:
For the scones:
1 cup rolled oats
1 cup whole wheat all-purpose flour
1/2 cup white all-purpose flour**
1/4 cup + 2 tablespoons granulated sugar
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup + 2 tablespoons vegan butter**
3/4 cup fresh strawberries, diced
1 flax egg (1 tablespoon flaxseed meal, 2 1/2 tablespoons water)
1/2 cup unsweetened almond milk
1/2 teaspoon apple cider vinegar
For the glaze:**
3/4 cup powdered sugar
1 tablespoon unsweetened almond milk
2-3 tablespoons fresh strawberry juice
**If you'd rather use all whole wheat, swap this 1/2 cup for whole wheat flour as well.
**Earth Balance is my go-to choice here, but solid coconut oil also works great.
**Optional, but totally recommended. If you don't have fresh strawberry juice or the means to make some (mashing them up works, too), just substitute more almond milk to get your glaze at the right texture.
Begin by preheating your oven to 375 degrees. In a small bowl, add your apple cider vinegar to your almond milk and set aside to allow to curdle, about 10 minutes. Meanwhile, mix your flax egg together to allow to congeal. Set aside.
In the bowl of a food processor fitted with the S-blade, pulse together all your dry ingredients minus the oatmeal (you don't want it to get too chopped up before baking). After about ten pulses to make sure all the ingredients are evenly dispersed, add your oatmeal. Add your vegan butter, cut into one-inch pieces, and pulse about ten more times. What you're looking for is the dough to be crumbly with no big chunks of butter remaining.
Transfer everything to a large bowl. Gently fold in your strawberries and then create a well in the center of your ingredients. Whisk your flax egg into your almond milk/vinegar combo and pour the mixture into the well. Fold together, again gently, to avoid crushing the strawberries and over-mixing the dough.
When it all comes together (it will still be a little on the wet side), lightly flour a clean countertop and your hands (also clean, right?). Transfer your dough to the countertop and quickly shape it into a round that's about two inches thick. Using a floured dough-cutter (or serrated knife), slice into eight triangles. Transfer to a baking sheet lined with parchment paper or a silpat mat. Bake for 20-22 minutes or until slightly golden on the edges or a toothpick comes out clean.
Transfer the scones to a wire rack to cool completely. While you're waiting, you can whisk together your glaze ingredients (if you're using) and set aside. When the scones aren't piping hot, drizzle the glaze across the top of your scones.
Since scones are always best the day of (yes, this is my written permission that you eat them all) and everyone knows a morning pastry is better warm, you should definitely make these the morning you plan to eat them. But who has time for that unless it's Saturday? Well, you do, because you mixed up all your dry ingredients the night before like the genius you are. That way it only took you about 15 minutes to get these in the oven. (I'm saying I did this, of course, which you already get because you are still a genius. But you could try it this way, too, if you hadn't already thought of it yourself, smartypants.)
Some more scones, you say?
- Try these vegan pumpkin scones with currants. Bonus if you have them with currant jam.
- How about these vegan banana walnut scones with maple glaze?
- If you're daring, try these very not vegan raspberry ricotta scones: I promise they're worth it.