Scones Coconut & Cranberries – vegan
The scones are small English cookies usually served with strawberry jam and cream for tea time. The original recipe is very simple to make, with butter, flour, milk and cream (and sometimes sugar).
My version here is vegan, thanks to coconut product as shredded coconut, coconut milk, coconut butter, and coconut sugar … The taste of coconut is very soft, but if you fear that it could be too strong, use a vegetable milk, or oil with neutral taste (rapeseed, peanut, olive, etc.), and another type of sugar!
This recipe is vegan, dairy-free and refined sugar free.
|• For 8 larges scones (or 15 small)||• 10 min prep||• 12-15 min cooking per batch||• 30 min rest|
– 180 g of wheat flour
– 100 g rice flour
– 1 teaspoon baking powder
– 1 pinch of salt
– 30 g of coconut sugar or rapadura sugar
– 50 g of coconut butter (or vegan margarine)
– 50 g dried cranberries
– 100 g shredded coconut
– 150 cl of vegetable milk (soy, almond, oats, coconut, etc.)
• Let soak cranberries in warm water for 5-10 min (or you can use sultana instead, or mix the both).
• In a bowl, sift together the flour, baking powder, sugar and salt.
• Soften the coconut butter few seconds in the microwave, add in the dough, mix with your fingertips.
• Add the coconut shredded, drained cranberries, milk and knead quickly with a wooden spoon or your fingers until a soft dough (it sticks, but that’s normal!). Knead a few minutes, add a little flour if necessary.
• Let the dough rest for 30 min in the fridge.
• Preheat oven to 180 ° C.
• On a well floured surface, roll out the dough with your hands to a thickness of about 3 cm. Cut out scones using a round cutter. Repeat until all the dough is used.
• Put the scones on a baking sheet covered with parchment paper, and bake 12-15 minutes, until the scones are inflated and golden (after 8-10 min of cooking, you can brush them with jam to help them brown !).
PS: Enjoy your scones warm, with jam and coconut whipped cream!!