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VeganMoFoV [4]: Whole-Grain Coconut Milk Scones – swell

VeganMoFoV [4]: Whole-Grain Coconut Milk Scones

Platter of Scones
Wet Scone Dough
Ball of Scone Dough
Ready for baking
Scone Interior

So… what’s your experience with vegan scones?  Though I’ve had a few tasty ones in my life, both places I’ve worked most recently sold vegan scones that I would never pay money for.  Dry and flavorless or dense and veering on gummy are some of the terms I’d use to describe them.  I got put in charge of redeveloping the vegan scone recipe at my current bakery job, and as I was pondering the possibility, I thought about the non-vegan scones we make there.

You would think that subbing vegan margarine (or coconut oil if you can afford it) for butter and non-dairy milk for cream would work out pretty well for making a vegan version of a traditionally non-vegan item.  I disagree, at least in the way it has been done at my work.  It was easy (almost inevitable) for the dough to get overworked, it was sticky before baking while ending up dry afterward, and the flavor was really lacking.  Plus I like to avoid using margarine (in this case Earth Balance) because it’s fairly processed and contains soy.  Enter the dairy scone we make, which actually contains no butter…just heavy cream.  My wheels got turning, and I thought how it might work to base the vegan scone recipe upon this one, replacing the cream with the delightfully vegan magic wonder of cooking and baking: coconut milk!

That’s right, my friends.  A vegan scone that is tender, crumbly, light, and contains no margarine or oils!  And to top it all off, it contains no refined flours and can be made without granulated/cane sugar, should you desire it.  I generally only keep maple syrup, agave, brown rice syrup, coconut nectar and some seldom-used stevia around the house, but I did make this with turbinado and Sucanat on two separate occasions…I have to say the granulated sugar really helped with the texture.  But you can certainly create a delightful scone using some liquid sweetener, or coconut sugar if that really floats your boat in the less processed sugar department.

Speaking of texture, the other secret to a nice crumb here is some brown rice flour.  It adds a delicate grainy mouthfeel, and I mean that in a really good way.  Brown rice flour is my baked goods homie.  For reals.

The other important ingredient is regular, full-fat coconut milk.  The fat content is important since you won’t be using any other sources here.

This recipe is really versatile.  I’m offering up a basic lemony-currant scone for the written recipe, but as you can see I opted for a blueberry-raspberry variety myself today.  You can add spices, nuts, different extracts, or other fruits both dry and fresh/frozen.  It really is pretty hard to mess up, so don’t be afraid to experiment.  Invite someone over for tea, or make these for breakfast.  It’ll be fun, I promise.  Well, the scones will be, anyhow, I can’t vouch for your personal social interactions.

And fear not, my xgfx friends!  I will also share a gluten-free version once I’ve eaten my way through these.  Actually, they freeze pretty well too, so I might just freeze them so I can get on that.

Whole-Grain Coconut Milk Scones
(can be made wheat-free)

100g brown rice flour (about 3/4 c)
300g whole wheat pastry flour (about 2 3/4 c) or whole spelt flour*
1/2 teaspoon salt
2 1/12 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup turbinado, Sucanat, or coconut sugar**
1/2 teaspoon fresh lemon zest

1 3/4 cup coconut milk
1 teaspoon apple cider vinegar
2 teaspoons vanilla extract

1/2 cup currants or fruit

additional sugar or nectar/syrup to glaze

Preheat oven to 400F.

Sift together dry ingredients.  Whisk together wet, then add to the dry, folding just until combined.  The dough will seem fairly wet, but it will firm up more as it absorbs more liquid.  Fold in currants/fruit and turn out onto a floured surface, sprinkling additional flour on top as needed to help prevent stickiness.  Shape into an 8-inch round, cut into 8 equal wedges and sprinkle the tops with sugar or brush with syrup.  Bake at 400F for about 20 minutes, until the edges are golden and the scones are firm.


*If you’re using spelt flour, you will likely need to add a little bit more flour as it behaves differently than regular wheat flour.  Add a couple tablespoons at a time until the flour is able to be shaped into a round disk.

**If you’re using liquid sweetener in place of the granulated, you will need to adjust the amount of flour to compensate for the extra liquid.  Add a couple tablespoons at a time until the flour is able to be shaped into a round disk.

16 Responses to “VeganMoFoV [4]: Whole-Grain Coconut Milk Scones”

  1. amey says:

    oooooh, excellent! these look amazing. Thanks for the recipe. I’ve got a can of coconut just sitting around! :)

  2. Caitlin says:

    I love scones and like the ones I make at work, but these sound great. I’ll definitely make them soon.

  3. Mo says:

    How beautiful!

  4. Woah, those look amazing! Every vegan scone I’ve had has been a dry flop. As much as I love EB on toast and for sauteing veggies, I hate to bake with it. Coconut milk is a great alternative. Could you freeze the raw dough and bake them as needed, or do you think that would change their texture/moisture content too much?

    • A-K says:

      I’m not sure how freezing the dough first would work, but I have frozen the batch and reheated them as needed, and that worked really well. I suppose if you thawed them a bit first, though, the other method might work. You’ll have to try it and let me know! (And I hear you on the EB front…it’s not my favorite for baking either)

  5. Mel says:

    This recipe came at the perfect time – I opened a can of coconut milk earlier this week and was at a loss as to what to do with it. I’ve halved the recipe, added raisins, and am currently impatiently waiting scones for breakfast!

  6. meg says:

    Would this work with coconut milk from a box for drinking, like Silk coconut milk?

    • A-K says:

      Hi Meg

      I haven’t tried it, but my instinct tells me probably not, at least not in the same way. I believe the fat content in cartoned coconut milk is far less. I don’t think they would fall apart or completely not work, but they would probably end up a lot cakier than if made with full-fat canned coconut milk.

  7. Allysia says:

    I love that you’ve made a healthy-ish scone – they look beautiful! Definitely bookmarked ‘em. Brown rice flour is something I’ve never baked with before, probably because I hardly ever bake and all of these alternative flours kind of freak me out. It’s an unfamiliarity thing. Of course, actually following recipes would help I’m sure. :)

  8. jessy says:

    i will be checking back for your xgfx version, A-K, because your wheatsie ones look ridiculously good! would you believe that i’ve never had a scone? it’s true. never. ever. when you post the xgfx version i shall make them and enjoy my first score – and let me tell you, i cannot wait! squeeeeeeeeee!

  9. Courtney says:

    I know most people don’t love brown rice flour in baked goods, but I like it too! Glad that I am not the only one :-)


  10. [...]  (Speaking of gluten-free baking, I haven’t forgotten about the gf version of the coconut milk scones, I just haven’t had a good day to bake them [...]

  11. andrea devon says:

    I love this recipe. I have been making the same agave + coconut oil scone for years (adapted from babycakes) and quite literally burned myself out on them; I don’t even want to think about them anymore. I am excited to try these and add coconut milk scones to my not-too-often baked goods list! aloha!

  12. [...] for the good part of a week. I didn’t feel like making a curry, but when this recipe for Coconut Milk Scones popped across my screen during VeganMofo, they were begging to be made with my leftovers. I only [...]

  13. [...] The marmalade is pretty straightforward; I use the recipe included in the box of Pomona’s Pectin and do the liquid sweetener route instead of sugar. I also added two scraped vanilla beans and a couple tablespoons of fresh minced ginger and ended up with 12 (!!) half pint jars in the end. (Don’t worry, the jar you see pictured was not canned, since it’s not suitable for that kind of thing… I’m a responsible canner!) I’ve given one away already, but will need to get some more out into the world. Have you ever made marmalade? Do you like it bitter or sweet? I didn’t peel my pixie tangerines because their peels were so thin, and it’s definitely on the bitter end of the spectrum. But I like it! Nice alongside some sweet nut butter on toast, and I bet pretty great on some scones! [...]

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