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Vegan Vanilla Scones

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I would like to think these are the scones that would be served in Downton Abbey if one of the daughters was vegan. I suspect it would have been Lady Sybil. And of course her grandmother, the Dowager Countess Violet would not have approved. Okay okay…clearly, I’m a Downton fan, and perhaps you’re not, so let’s get to the recipe.

I am a huge scones fan…and the whole afternoon tea tradition! At my bakery in Kuwait, Crumbs, we have a honey glazed berry scone (pictured below) that is to die for. I can’t resist devouring one as it comes out of the oven. But as usual, I like to healthily my dessert obsessions, making them a little better…dairy-free, more wholesome grains, natural sweeteners…you know the drill. For more on how to make your favorite desserts healthier check out my Guilt-Free Desserts E-Book.
So this recipe can be made totally gluten-free or not depending on your preference. But you will still get amazing results and a healthier scone.
Something to keep in mind though, these scones will crumble if sliced. So it’s best to spread your cream or jam (or both) on top or by breaking up a bite with your hand and adding the cream/jam to it directly before enjoying it. If you prefer your scones toasted, then you will enjoy these without the need to toast.
For the cream, you can make your own as suggested below, or use the Natureland Coconut Cream.
To make it gluten-free replace the spelt flour with gluten-free oat flour. As for the spelt, you can replace it with whole-wheat flour. The dough will be slightly wet when using the oat flour though and will benefit from being placed in the fridge to firm up before cutting.
It’s important to have your coconut oil chilled before using it. I measure out the oil and pour into silicone cupcake liners, then place that in the freezer to harden. If it’s cold in your kitchen and your coconut oil is already cold, then just measure and use it straight away.
The ingredients list is relatively short, however, coconut yogurt is usually not easy to find in Kuwait, and I would expect the same in other Middle Eastern countries. You can certainly make your own with a can of coconut milk and a probiotic capsule. However, I would expect (although I haven’t tried), that coconut cream can be used instead. Just chill your can of coconut milk and skim off the thick creamy part. Add a teaspoon of lemon juice to compensate for the sour flavor you will miss from the yogurt. If you are dairy-free and love to bake like me, then definitely give making your own coconut yogurt a try!
The recipe below is a basic vanilla scone, but you can certainly spice it up with the following suggestions:
Orange poppy-seed: This is my favorite. Just add a tablespoon of poppy seeds with the dry ingredients, and 1/2 teaspoon of orange zest when you add the maple syrup.
Moroccan: This combo reminds me of Moroccan desserts! Add a tablespoon of nigella or sesame seeds (or half and half) with the dry ingredients, and drizzle with warm honey as soon as it comes out of the oven.
Cinnamon Roll: Mix 2 tablespoons date or coconut sugar with 1/2 a tablespoon of ground cinnamon in a small bowl. After shaping the scones dip the top and sides into the sugar mixture then bake. Drizzle with the coconut cream below (if too thick add a little water to achieve the desired consistency).

Vegan Vanilla Scones

Cook Time: 25min
|prep Time: 10min
| total Time: 35min
| servings: 8


1 cup almond flour
1 cup spelt flour (or gluten-free oat flour)
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons (65g) coconut oil, cold in chunks
3 tablespoon maple syrup
1/2 coconut yogurt (or coconut cream + teaspoon lemon juice)
1/2 teaspoon vanilla extract

Vanilla Coconut Cream (optional):
1/4 cup coconut butter (coconut manna)
2 tablespoons maple syrup
1/2 teaspoon vanilla extract
1/4 cup coconut yogurt (or coconut cream)


To make the scones:
1. Pre-heat the oven to 375F or 180C. Line a baking sheet with a silicone mat or parchment paper.
2. In a food processor place the flours, baking powder, and salt. Pulse a few times just to mix. Add the cold coconut oil chunks and pulse a about 10 times until the the coconut oil is the size of peas or smaller.
3. Add the maple syrup, yogurt and vanilla. Pulse just to combine and no dry flour is visible.
4. Transfer the mixture to a piece of parchment paper and bring it together to form a rough ball. Try not to overwork it as the warmth of your hands will start to melt the coconut oil. Flatten down to about 3/4 inch thick. At this point you can wrap the dough in plastic wrap and chill it in the fridge, this is important if you use the oat flour which is slightly softer. Use a 2 inch cookie cutter to cut out circles of dough. Transfer the dough circles to your lined baking sheet, spacing them 2inches apart.
5. Bake for 18-20 minutes until golden brown. Cool slightly on a cooling rack, just until cool enough to eat. Enjoy!
To make the cream:
1. In a small saucepan combine all the ingredients and warm up over low heat whisking frequently until smooth.
2. Let cool to room temperature before using.


See the recipe intro for suggested variations. To make the recipe gluten-free use oat flour as a replacement for the spelt flour.

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