I've finally found the best vegan scone recipe ever.
Look at these! Aren’t they gorgeous? And they taste just as good as they look.
Babycakes: Vegan, Gluten-Free, & (Mostly) Sugar-Free Recipes from New York’s Most Talked-About Bakery by Erin McKenna
Another wonderful co-worker brought this book to my attention and I’m going to add it to my library. It’s the cutest thing. The bakery has gotten its accolades due to their incredible confections, not just because they’re vegan, which is always nice to see. I love the retro themes throughout the book with flea market finds of vintage aprons, signs, & tchotchkes galore. They also have a fun blog.
I tried the Raspberry Scone recipe but used fresh blueberries instead. Oh, my god! They were so delicious! I’ve tried several different vegan scone recipes & this was the easiest, prettiest, most delicious scone ever!
2 C whole spelt flour
1 tbsp baking powder
1/2 tsp sea salt
1/3 C coconut oil
1/3 C agave nectar (plus a bit more for brushing)
1 tbsp pure vanilla extract
1/4 C hot water
1 C fresh berries
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a mixing bowl, whisk together flour, baking powder, & salt. Add oil, agave nectar, & vanilla & stir together until a thick, slightly dry batter forms. Pour the hot water into the batter & mix. Fold in berries until just mixed.
For each scone, scoop 1/3 C batter onto prepared baking sheet. Space scoops about 1 inch apart to allow room to spread. If you want, you can lightly brush tops with oil. I skipped this step. Bake scones for 14 minutes on center rack, rotating pan 180 degrees after 7 minutes. Scones will be golden & slightly firm. Remove from oven & brush lightly with agave nectar.
Let scones stand for 15 minutes on baking sheet, then carefully transfer with a spatula to a cooling rack to cool completely. Store scones in airtight container for up to 2 days.