I did it! I officially baked something vegan. As usual, I’m at least eight years behind the times. I’m not sure what I was so afraid of, because these scones are so sweet, tender, and flavorful that no one will know they don’t have any butter or cream. So roll up your sleeves, grab yourself some coconut milk and coconut oil, and let’s get vegan baking these coconut almond scones!
I admit that I was skeptical about this whole vegan baking thing at first. Cream scones are one of my very favorite things to bake, so replacing that cream with full-fat coconut milk seemed… risky. Would the scones still be rich? Flavorful? Tender? It turns out that the answers to those questions are yes, yes, and yes. The coconut milk and coconut oil that replace the cream and butter, respectively, give these scones a richness and subtle coconut flavor that is right up my ally. I added toasted almond flour to the mix for more complex flavor, then topped them with a coconut glaze and slivered toasted almonds for extra flavor and crunch. I didn’t miss the butter and cream at all; when my family tried them, they had no idea the scones were vegan and ate up the whole batch.
So what made me take the vegan baking plunge? It was talking to my awesome, newly vegan hair stylist, who deserves a medal and not just an easy vegan scone for trying to style these baby fine locks in a way that makes them do anything but fall completely flat. And this blog is about helping everybody find joy in baking at home, so I figured I should get out of my comfort zone and give it a try. Maybe next time I’ll tackle a recipe that needs flax eggs. Maybe.
- The batter will be more sticky than a traditional scone batter. I like to turn my dough out onto a counter, press it into a circle, then cut eight wedges from there. That still worked with this dough, as long as I used my bench scraper to help peel each piece up. If you end up smooshing one while you’re lifting it onto the baking pan, you can go ahead and reshape it into a wedge on the baking sheet.
- The glaze here calls for powdered sugar, which typically isn’t vegan. You can find a vegan version here.
- The glaze uses coconut extract, so it tastes more strongly of coconut than the scones themselves. If coconut isn’t your jam, leave it off.
- 1½ cups all-purpose flour
- ½ cup almond flour
- 3 tablespoons cane sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 5 tablespoons coconut oil
- 1 cup full-fat coconut milk
- 2 tablespoons full-fat coconut milk
- ½ cup powdered sugar
- ¼ teaspoon coconut extract
- ¼ teaspoon vanilla extract
- ½ cup slivered almonds
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flours, cane sugar, baking powder, and salt. Add the coconut oil and cut it in with a pastry blender until no large chunks of the oil remain.
- Stir in the coconut milk with a wooden spoon until a shaggy dough forms. Turn the dough out onto a countertop and form it into a flat circle roughy 8" across. Use a sharp knife to cut the circle into 8 relatively equal pieces. Use a bench scraper to scrape up each wedge and place it on the baking sheet.
- Bake for 13-16 minutes, until the scones are golden brown.
- While the scones bake, make the coconut glaze by combining the coconut milk, powdered sugar, coconut extract, and vanilla extract in a container with a pouring spout. If the glaze is too thick to pour, add a little more coconut milk.
- Toast the slivered almonds in a sautee pan over medium heat. Watch them carefully and remove them from the heat as soon as they become aromatic.
- Once the scones are done, cool them on the baking sheet until at room temperature, then drizzle with the glaze and top with the slivered almonds.