By now everyone should know that my family are scone addicts.
My mother was hinting that seeing as winter is literally knocking on our front door, we deserve a scone with our tea.
She of course wanted me to make the very first scone I ever made in my culinary career, the 3 ingredient lemonade scone. I on the other hand, had other ideas of what I was going to be serving for tea time.
I came across this recipe in Cara Reed’s vegan baking cookbook and at first I was a bit scared to try it out, because of the whole triangle shaping thing, but I forged ahead anyway and gave it a try.
I did hit a few road blocks along the way, the first one happened when I was busy brushing the egg wash over the top of the scones and preheating the oven, I had an unwanted visitor, meaning the oven had to be switched off and the scones set aside.
Once the visitor left, I again attempted to get these scones into the oven. I managed to get them into the oven and about 5 minutes before they were due to come out the same unwanted visitor pitched up and seriously would not budge out the front door. When they were gone, I hopped skipped and jumped to the oven, pulling them out just in time.
Of course my mother had a comeback answer when she heard me muttering about the visitor. Why didn’t I tell her to check on the oven or to put the oven off… um hello… that would be the visitor would know that there was a potential tea time treat on the horizon and stay even longer… no thank you, I would rather eat burnt scones that share these beauties.
As if my unwanted visitor was enough to rattle my cage, I was mentioning to my mother that I have found out the vegan version of and egg wash and she replied she already knew… huh and why am I only hearing about this now??? She thought I already knew… what a day I tell you.
All in the scones were delicious, my mother loved the drizzle that went over and of course my dad kept complaining that the drizzle was too sweet it was giving him tooth ache… oh well you can’t please all the taste buds under one roof. At least know I am in my parents good books, all is forgiven and forgotten after making them eat blueberries.
Ingredients for the scones:
- 2 ¼ x cup cake , sifted.
- ¾ x tsp xanthan gum.
- 1 x tbsp. baking powder.
- ½ x tsp salt.
- 70g x cold butter, cubed.
- ¾ x cup coconut milk.
- ¼ x cup maple syrup.
Ingredients for the egg wash:
- 1 x tbsp. water.
- 2 x tsp cornstarch.
Ingredients for the maple syrup:
- 1 ½ x cups icing sugar.
- 1 x tbsp. maple syrup
- 1 x tbsp. boiling water.
- 2 x tsp coconut oil, melted.
- In a bowl, mix together the cake flour, xanthan gum, baking powder and salt.
- Using a pastry cutter, cut the butter into the mixture till it resembles bread crumbs.
- Mix in the coconut milk, and maple syrup till the mixture comes together.
- Turn out onto a floured surface and shape into a disc.
- Cut the disc into triangular slices.
- Place onto a greased baking tray.
- Brush the tops with the egg wash. To make the egg wash, whisk together the water and corn starch.
- Pop into a pre heated oven.
- Bake at 180 degrees for 20 – 25 minutes or until the scones are golden brown.
- Allow to cool completely before icing.
- To make the icing, whisk together all the ingredients till a nice smooth consistency.
- Pour the mixture over the top of each scones and garnish with some chopped pecans.