Sweet coconut and Mediterranean Vegan Scones

I really like scones, I could eat them all day. The only thing I don't like about them is the dairy component. Maybe you have read it before, but I'm not a big fan of dairy products. I don't like milk, yogurt and the whole works. For me the idea of drinking another species maternity milk is just not ok.

Ever since I was little I wondered if it was good for you. The documentary 'Forks over Knives' also looked into it and gave remarkable results. Saying that milk from animals is not good for you. I can tell you all about it, but the movie just does it better. 

For that reason I'm always looking for other alternatives for these products. For a lot of my baking I already found ways of getting around the dairy products. But for scones I just never got around the milk and butter. Until I found a recipe for vegan scones. I started to play with it and the end result was incredible. No dairy, no sugar, just whole food and delicious.

Before and after baking, a mix of savory and sweet scones

Vegan sweet coconut scones
Makes 15-20 small-medium size scones
For this sweet scone I use Coconut blossom sugar, a sugar made out of the flowers of the coconut. In comparison to other sugars it is scores low in glucose, is packed with vitamins and minerals and is unrefined. Making it a healthy sugar that gives us a lot of slow energy!

For the milk substitute, I used rice-coconut milk adding to the coconut flavor. There are also nut, bean or other vegetable milks. Almond milk, hazelnut milk, soybean milk, rice milk, etc. These milks are all available in green shops, but are also getting more availible in supermarkets. You can also make it yourself, like my recipe for DIY almond milk (scroll down in the post).

For the flour you can use any kind you want. Because you add baking powder you don't need a raising flour, like in the traditional scone recipe. So go traditional and use all propose flour, or mix it up, going 50/50 with some spelt flour, of go wholewheat flour.  Of course, going wholewheat is healthier because of the fibers.

Sweet coconut scones with rhubarb jam

2 cups of flour, plus extra for dusting
3/4 cup of shredded coconut
2 tablespoons of coconut blossom sugar
2 teaspoons baking powder
Pinch of salt
1/4 cup / 4 teaspoons of solid coconut oil
3/4 cup of milk substitute, plus extra for glazing

Preheat the oven to 200 C/400 F and line a baking sheet with baking paper. Sift the flour, salt and baking powder. Mix in the coconut and sugar. Rub in the coconut oil evenly with your fingers. Slowly mix in the milk, working the dough as little as possible, until you have a dough that barely sticks together.

Turn the dough out on a floured surface. Knead the dough slightly until it is easy to handle and smooth. Roll out to 2 cm thick square like figure. Cut into 5-6 cm squares or rectangles, triangles, roughly the same size. Or use a cookie cutter. Place them on the baking sheet and brush with milk. Bake in the middle of the oven for 20-25 minutes or until golden brown. It might take some time to brown them, so for the last five minutes place in the top of the oven.

Star-shaped sweet coconut scones

Best served warm, after resting for at least 5 minutes on the balking sheet. To stay in the vegan and healthy vibe, serve with good quality and low in sugar jams. 

Mediterranean Scones
Makes 15-20 small-medium size scones
Pay attention to your coconut oil, because this is a savory scone you don't want the coconut flavor to come through. Check if you have a neutral tasting coconut oil!

2 cups of flour, plus extra for dusting
1/2 cup of black olives, chopped
1/2 cup of sun-dried tomatoes, chopped
2 teaspoons baking powder
Pinch of salt and pepper
1/4 cup / 4 teaspoons of solid coconut oil
3/4 cup of milk substitute, plus extra for glazing

Preheat the oven to 200 C/400 F and line a baking sheet with baking paper. Sift the flour, salt, pepper and baking powder. Rub in the coconut oil evenly with your fingers. Stir in the olives and tomatoes and slowly mix in the milk, working the dough as little as possible, until you have a dough that barely sticks together.

Turn the dough out on a floured surface. Knead the dough slightly until it is easy to handle and smooth. Roll out to 2 cm thick square like figure. Cut into 5-6 cm squares or rectangles, triangles, roughly the same size. Or use a round cookie cutter. Place them on the baking sheet and brush with milk. Bake in the middle of the oven for 20-25 minutes or until golden brown. It might take some time to brown them, so for the last five minutes place in the top of the oven. Best served plain and warm after resting on the baking sheet.

Savory scones in a round flower shape

These vegan recipes for scones are great for everyone who loves scones, but wants it just a bit healthier. Only plant-based products, less fat, less or no sugar and delicious. Time to organize a tea party and share your home made scones with friends and family, enjoy!