Vegan Scones with Chipotle, Green Onion and Thyme

7 Oct

I’m a bad blogger. Not that I’m bad at it (cough), just that I’m un-disciplined.

I didn’t do my favourite things list for August (Camping! Family reunions!) OR September (Las Vegas! Utah! Wedding!)

But I’m back.
It is fall.
A fresh start.

And have lots of new recipes to share.

I made these today. They turned out so delightfully that I ate three straight out of the oven and ruined my appetite for the rest of the day. Such a sucker for a savoury scone.

These scones substitute coconut oil and coconut milk for regular butter and dairy, so I like to think they’re a bit healthier than the average scone.

What’s great about them is you can really add any flavour combination you like, non vegan too (Jalapeneo Cheddar? Garlic Rosemary? Black pepper Lime?) They can also be sweetened up by adding more sugar and teaspoon of vanilla (Apple Cinnamon? Blueberry Basil? Lemon Ginger?)

Vegan Scones with Chipotle, Green Onion and Thyme
Recipe adapted from The Vegan Delicious

Makes about 15

– 1 1/4 non dairy, creamy milk (I used coconut)
– 2 tsp apple cider vinegar
– 3 cups all purpose flour
– 2 tablespoons baking powder
– 1/2 teaspoon salt
– 1/4 cup sugar (add another 1/4 cup if making sweet scone)
– 1/2 cup non- hydrogenated vegetable oil (shortening) or coconut oil (cold)
– 2 tablespoons olive oil
– 1/2 teaspoon chipotle powder (optional)
– 1/4 teaspoon black pepper (optional)
– 4 green onions, thinly sliced (optional)
– 4-5 sprigs fresh thyme (optional)

1) Preheat oven to 375

2) In a large bowl mix together flour, sugar, salt and baking powder.

3) In a separate bowl combine coconut milk with apple cider vinegar and let rest 5-10 minutes. This creates a “buttermilk” like curdle.

4) Add the coconut oil to the dry mixture. It is important that the oil is fairly hard. I refrigerated it for about 10 minutes prior. Mix with wooden spoon. Finish mixing by hand, crumbling the oil into the flour (without melting it!). It should turn the flour into a “pebble-y” texture.

5) Stir in the milk and olive oil with the wooden spoon. Do not over mix.

6) Line baking tray with parchment paper and scoop batter onto pan with large spoon. These puff up quite a bit, so make sure they have lots of space!

7) Bake for 15-20 minutes until they become golden and crispy on the outside. Cool on baking wrack.

So tasty! I was at times skeptical, but they came out extremely light and fluffy. Let me know if you try these out!

Very simple.

xo M

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4 Responses to “Vegan Scones with Chipotle, Green Onion and Thyme”

  1. Mum October 7, 2014 at 6:56 pm #

    Yummmmmmmmmm! Thanksgiving treat? xxxx

  2. crafty little coco October 8, 2014 at 10:06 pm #

    I nominated you for the One Lovely Blog Award: http://craftylittlecoco.com/2014/10/09/one-lovely-blog-award-ive-been-nominated/

    I love your blog oh so much and I am so grateful for your lovely posts! πŸ™‚

    • food,mostly October 8, 2014 at 10:46 pm #

      Oh my gosh! Thanks so much. I just discovered your blog too and think it is fantastic!

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