(40 minutes, makes 16 mini scones)
When researching vegan scone recipes, I found many versions that used ground flax seeds, which seem to be used as an egg substitute — but I don’t generally have flax seeds on hand, and was hoping to avoid buying extra ingredients.
Honestly, these didn’t seem to need them! Cream scones don’t generally require eggs. The solid coconut oil happily takes the place of butter, and rich coconut milk substitutes beautifully for cream. They’re delicious, light and tender, and quite more-ish, just as they are!
2 T. jaggery or dark brown sugar, optional
1. Preheat oven to 425 F.
2. Whisk together flour, baking powder, sugar, and salt.
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 mango and ginger.
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 serve warm. Traditionally they’d 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.
