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Half-Batch Raspberry-Coconut Scones

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I spent most of my life being a raspberry hater. Then last year my taste buds did a 180 and I ate ALL the raspberries! Who knows what changed. All I know is that I went from gagging at the mere thought of their fuzziness to shoveling them into my mouth like one would in a raspberry-eating contest. With my pinkie up like a proper lady, of course.

My favorite way to eat them is fresh and naked. The raspberries, not me. I'm usually wearing some sort of pant when I eat them. Four bucks for a tiny thing of raspberries is a bit much, so whenever I see them on sale at 10 for $10 - get out of my way I'm going to buy all the raspberries! One of our local grocery stores had 10 packs for $10 last week and I thought I'd use some of my fruity loot to bake some scones. They are crispy on the outside and they have a tender crumb. They're sweet enough, but not very sweet. I liked the scones and ate too many, but I think my favorite way to eat them will always be fresh and naked. Mr. Wing-It, who is not a raspberry fan, actually liked these because the berries are soft and gooey and they lose their fuzziness in the oven. Whaddayaknow!

Coconut-Raspberry Scones

This one is adapted from three different recipes: Alton Brown's Scones, these Simple Scones from AllRecipes, and these Raspberry Scones from CHOW.

Half-Batch Vegan Raspberry-Coconut Scones

Author: Wing It Vegan

Prep time:

Cook time:

Total time:

Serves: 6 Mini Scones


Ingredients:
  • 1 cup all purpose flour

  • 2 tbsp sugar

  • 1 1/2 tsp baking powder

  • 1/8 tsp salt (1/4 tsp if you're using coconut oil)

  • 1/4 cup vegan butter OR 3 tbsp coconut oil

  • 2 tbsp chickpea flour

  • 4 tbsp coconut milk (the canned fatty stuff)

  • 1 1/2 tsp vanilla extract

  • 1/2 tsp coconut extract (optional)

  • 1/4 to 1/2 cup fresh raspberries, washed and patted dry (see notes)

  • For the top:

  • 1/2 tbsp coconut milk

  • 1/2 tsp sugar

  • 1 or 2 tbsp dry shredded coconut


What To Do:

  1. Preheat the oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.

  2. In a large mixing bowl sift together the flour, sugar, baking powder, and salt. Mix well.

  3. Mash in the vegan butter using a large fork, or you can use a food processor to save time.

  4. In a small bowl combine the chickpea flour, coconut milk, and extracts. Mix until smooth.

  5. Pour the chickpea flour mixture on top of the flour mix and use the fork to stir/mash everything together. It should be a fairly dry dough, thought not crumbly. If you try to mix everything together but it isn't happening, add a tiny bit more coconut milk. Too much liquid will make these spread out too much in the oven and the scones will be a little too soft, so the dough should be fairly dry.

  6. Sprinkle a bit of flour over your work surface and place the scone dough on it.

  7. Flatten down the dough into a rectangle (about 8 by 6 inches) and evenly distribute the raspberries all over half of the rectangle. (see photo)

  8. Fold the other half of the dough over the raspberry-covered dough and press down gently. Gently shape the dough into a somewhat neat rectangle.

  9. Cut the dough into thirds and then cut each third diagonally. (see photos)

  10. Brush the tops of the scones with about 1/2 tablespoon of coconut milk and sprinkle the sugar and coconut all over the tops.

  11. Transfer the scones to the prepared cookie sheet and bake for 12 to 14 minutes or until they are slightly browned on the tops and bottoms. My oven needs help with this because it only browns from the bottom, so I bake them at 375 for 10 minutes, rotate the baking sheet, and broil at 375 for about three extra minutes or until the tops look nice and toasty.

  12. Transfer the scones to a cooling rack and let them cool down a bit, unless you want a hot as lava raspberry stuck to the top of your mouth. I may speak from experience.

Notes:

If you want a lot of scone with a little bit of raspberry use half a cup of raspberries sliced in half.

If you want a little bit of scone with a lot of raspberry use 1/2 cup of whole raspberries.


Coconut-Raspberry Scones

Coconut-Raspberry Scones

Coconut-Raspberry Scones

Coconut-Raspberry Scones

Coconut-Raspberry Scones

If you subscribe to my Facebook page you may have already seen the following photo. It's the first batch of baby dumplings of the season! It's amazing how something so cute can be the result of such a horrible mating ritual. Have you ever witnessed ducks mating? If you haven't, you're lucky. Several males often gang up on one single female (or sometimes an injured male!) and it is too much like the brutal prison shower scene from American History X. It's traumatizing!

This seems like a good time to give you a relevant tip: never Google "duck penis". Just don't do it, man. Keep enjoying that blissful ignorance that I lost when curiosity got the best of me and made me look it up. Disturbing! My eyes! My eyes! What has been seen cannot be unseen! Purge my memory of this horrid sight! What? You weren't thinking about googling "duck penis"? You are now! Mwahahaha! But don't.

But anyway, baby dumplings!

Baby Dumplings

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