There are an array of problems surrounding my ability, or inability, to cook and bake very often. If you’ve been around here for any length of time, you probably know that we’re po’ folk. My husband works a minimum wage job to support us, we currently live with my parents, and we share one car. All of that equals no money and no transportation to grocery shop very often. But, it’s cool, because we have all of our basic needs and we are happy and when we’re really down, we just come to Melissa’s and she feeds us. Because she’s pretty much the best and she’s slightly less po’ than us.
It seems pretty likely that a job opportunity is going to be opening up for my husband that will turn things around tremendously, but in the meantime, I
sometimes always run out of necessary things like butter and eggs. Staples that should really be in our house, are very often not. Because we share one car and my husband works so often, it’s sometimes hard to go to the grocery store and usually we run out of things before I am able to go out. Maybe I should just buy more at once, but then that goes back to the no money problem. And on top of that, if we’re being honest, there’s probably maybe a planning problem. A planning problem in that I don’t plan things very well.
So, there’s a lot going on here. A lot of me, a lot of circumstance, a lot of a lot. And I say all this to say, I have gotten pretty familiar with baking vegan things, not because I am a vegan, but because sometimes I have no other choice. Sometimes, vegan baking tastes like cardboard. But mostly, I have found that, although different, overall it is flavorful and delicious, just like butter and eggs. These coconut scones are no exception. These were found out of necessity because I didn’t have butter and eggs, and they came together pretty quickly. They were as easy as any other scone recipe and they made a ton! I found them to be even more flavorful the next day, after the flavors had time to bloom into coconut goodness. They were a little dry, more like a traditional scone, so they were perfect with a cup of coffee on the side. Experimenting with vegan baking is fun, whether you have to or not, so definitely try something a little different and make some vegan scones!
Vegan Coconut Scones
4 cups all purpose flour, plus extra for kneading the dough
1 1/2 cups shredded sweetened coconut
2 tbsp sugar
2 tsp baking powder
1/4 tsp salt
1/2 cup (solid) virgin coconut oil
1 tsp vanilla
1 1/2 cups milk subsitute (I used actual milk, thus making this not *technically* vegan, but use whatever you have)
- Preheat the oven to 400 degrees
- In a large bowl, whisk together the flour, coconut, sugar, baking powder, and salt.
- Add the coconut oil and work into the flour mixture with your fingers until the mixture resembles coarse crumbs.
- Add the vanilla extract and milk, slowly mixing until the dough just barely sticks together. You want to work the dough as little as possible to avoid a dense scone.
- Turn the dough onto a heavily floured, clean surface. Knead the dough slightly until it is easy to handle and pretty smooth. Divide the dough in half and gently shape each half into a 1 1/2 inch thick discs. Place the dough on a parchment lined baking sheet and put in the freezer for 5 minutes.
- Once dough has chilled slightly, cut each disc into 6 pieces. Bake the scones for 15-20 minutes, until lightly golden. Serve warm with a big cup of coffee.