Farmhouse Scones (Vegan)
These tender and flaky scones are wonderful with jam, but also make perfect strawberry shortcakes!
Ingredients
- 2 cups unbleached flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sugar
- 1/2 cup non-dairy butter (I like Earth Balance buttery baking sticks)
- 1/2 cup full-fat coconut milk yogurt OR full-fat coconut milk clabbered with 1 tsp apple cider vinegar
- 3 tbsp aquafaba (plus more for brushing tops)
- 1/2 tsp vanilla
- 2 tbsp granulated or turbinado sugar (for tops)
Instructions
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Preheat oven to 400 degrees fahrenheit.
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Stir dry ingredients together in a large bowl.
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If using homemade coconut yogurt or similar, measure into a small bowl. If using coconut milk and vinegar, stir canned coconut milk until liquids and solids are evenly dispersed. Measure 1/2 a cup into a small bowl and add 1 teaspoon of apple cider vinegar. Set aside.
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Stir aquafaba and vanilla into yogurt/coconut milk.
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Cut butter into dry ingredients until lumps are pea-sized or smaller.
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Using a fork or the handle of a wooden spoon (easier to clean!), stir wet ingredients into dry until moisture is fairly evenly distributed (it will not come together at this point).
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Dump mixture onto un-floured countertop, and carefully knead together. You don't want to knead it more than 12 times, or the scones will be tough. If you have a lot of loose crumbs that are resisting coming together, knead them separately, then add back to the large ball of dough.
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Pat into a circle about 1 1/4 inch thick, and cut into 6 even wedges. (they will seem small and high, but will spead out with baking).
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Place wedges onto a parchment lined baking sheet. Brush tops of scones lightly with a little more aquafaba, then sprinkle with sugar.
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Bake for 15 - 18 minutes until golden all over (gently press tops and sides to make sure there are no doughy spots).
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Let cool.
Recipe Notes
Refresh day-old scones in a 300 degree oven for 10 - 12 minutes.