Roasted Almond Scones with Strawberry Glaze
Roasted Almond and Cinnamon Scones with
I was quite literally blown away by these delicious tea time (or anytime, really … ) morcels. Scones are one thing I’ve always loved since I was a little girl and ever since becoming vegan I only ever attempted them once while in plant based Culinary School in the States, but I have very clumsily neglected my love of the almighty scone for just a bit too long now. For no particular reason other than they slipped my mind, but not to worry, these beauties made right by my long-neglected scone love.
These scones actually happened by accident - I was in the mood to create some sort of delicious treat on Sunday and decided to see what I had in the house. I found roasted almonds, raisins, a variety of different flours and some strawberry jam and with the chilly day that was Sunday, I decided it was a designated scone day … because let’s be real, somehow scones and tea make everything that much warmer, both inside and out … or at least in my mind. I have an incline that my scone love is what it is because I have many a childhood memory etched with the smell of my grans baked scones wafting through the house. Either way, they are a force to be reckoned with and and particularly when the normal “cream & scones” is swapped with “whipped coconut cream & scones”. It adds a whole new dimension of yumminess.
A lot of people think veganism is all about eating lettuce and tomatoes (what my grandpa calls “rabbit food”) and drinking herbal tea. And for some people, that’s what they want veganism to mean for them and that’s totally fine, it’s all about doing what’s best for you and your long-term health and making the lifestyle sustainable. But in terms of the wider conceptual understanding of what veganism is and what it entails I think that breaking this gross misconception and showing people how fun, accessible, decadent and delicious veganism truly is, is SO important. I think that being able to make recipes like this one, that are cruelty-free and healthier than the usual scone recipes (even though it in and of itself is not necessarily deemed a “health food”) is so important to show people that there is a way of living that doesn’t have to be on either side of the extremes. You don’t have to be 100% fully raw, organic vegan or not vegan at all and eating a “SAD” diet. There is a happy medium where you can live a balanced, nourished life on all levels – physically, emotionally, mentally, spiritually, socially. Where the bulk of your diet is fresh, whole plant foods and then you have days where you create delicious treats for tea time parties with friends and loved ones!
Anyway, enough chitter chatter, let’s get to the scones. Yes, the scones.
For the Scones
· 1 cup cake flour
· 1/4 cup gluten free flour mix
· 1/4 cup teff flour
· 1/2 cup oat flour
· 6 tablespoons of organic raw brown sugar or coconut blossom sugar
· 1 tablespoon baking powder
· 1.5 teaspoons ground cinnamon
· 1.5 teaspoon ground cardamom
· 1/2 teaspoon salt
· 1/4 cup raisins
· 1/3 - 1/2 cup whole, roasted almonds, roughly processed/chopped
· 5 tablespoons coconut oil, solid
· 2/3 cup plant-based milk, (I used soya milk)
For the Glaze
· 1/2 cup strawberry jam
· 1 tablespoon of maple syrup (optional)
· 2 tablespoons filtered water
· pinch of salt
1. Preheat the oven to 200 degrees celsius or 400 degrees farenheit
2. Combine all the flours, spices, sugar, salt and baking powder together in a bowl and mix well.
3. Work the coconut oil into the flours with your fingertips until they resemble coarse bread crumbs and then continue to add the raisins and chopped almonds into the mix. Try to work with a decent pace as you don’t want the coconut oil to melt.
4. Add the plant based milk of your choice and work the dough, bringing it together. Once it’s together in a firm ball of dough lightly flour the surface of your work space with flour and knead the dough 7-10 times.
5. You can now create whatever scone shape you desire. My preference for these scones is to create a ball and then flatten the ball evenly until it’s about 2cm thick. Now cut the dough ball into 8 slices or wedges. Line a baking tray with parchment paper and place the wedges separately onto the paper, giving them some space to expand in the oven.
6. Place into the oven and bake for 13-15 minutes or until golden brown and the room is filled with the lovely scent of baked goods.
7. While the scones are baking, place a small sauce pan on the stove and place the glaze ingredients into it. On a slow heat, warm up the strawberry jam, water, salt and maple syrup. Once heated, turn the heat off and your glaze is now ready. When the scones come out of the oven, wait for about 5 minutes and then you can glaze them liberally with the strawberry glaze. Best served with a dollop or two of whipped coconut cream (made by simply freezing tins of coconut milk and then open them up and you’ll find a thick layer of coconut that has separated from the water - you can either simply spoon that onto the scones and enjoy or you can whisk that with some cinnamon and vanilla).
8. Tuck in with a good company and a good ol’ cuppa tea.
I hope you enjoy this recipe and find yourself sharing it with many a friend and family member!