(40 minutes, makes 16 mini scones)
I used to be strictly a cream scones girl, but the problem is that I rarely have cream on hand when I have the urge to bake scones. These vegan scones use coconut oil instead, which is easy to store in the pantry — scone win! No one should have to wait for scones.
The kids loved these as much as Kevin and I did; all 16 mini scones were devoured within 48 hours. Boom!
juice of one lime (about 2 T) + zest of one lime
juice of one lime (about 2 T) + zest of one lime + lime juice or water to make drizzle of your preferred consistency
1. Preheat oven to 425 F.
2. Whisk together flour, baking powder, sugar, salt, and citric acid, if using.
3. Chop coconut oil small and rub into the flour with your fingers until the flour looks pebbly.
4. Add coconut milk and gently combine with a silicone spatula or fork; do not overwork. Stir in lime juice and zest.
5. Refrigerate dough for 15-20 minutes for better rise.
6. If using a mold, spray with oil; alternately, spray oil or add a sheet of parchment paper to a baking sheet. Fill mold with dough, pressing gently to fill. Alternately, press dough into a circle and cut into wedges, or cut out circles. Places wedges or circles about 1″ apart on sheet. Sprinkle scones with jaggery or brown sugar.
7. Bake for 14-18 minutes, until scones begin to brown. Remove from oven and turn onto wire rack to cool.
8. If glazing (recommended), mix powdered sugar, glaze, and lime zest; drizzle over cooled scones and let set before serving.
Traditionally scones should be split and spread with butter, jam, clotted cream, curd, or whatever you like.
NOTE: Scones may be cooled and stored airtight at room temperature for several days; they can be frozen for longer storage.