Classic vegan scones made with coconut oil, and flavored with raspberries and vanilla beans (or whatever fillings you prefer!)
Dollop the coconut oil onto a plate and place it in your freezer to harden. (Alternately, fill a mini ice cube tray with it). After 5-10 minutes, it should be frozen enough to grate into a bowl. Return the bowl of grated coconut oil to the freezer.
Keeping everything cold is the name of the game here. In another small bowl, whisk together the non-dairy milk, yogurt, and vanilla if using, and place in the fridge.
In a mixing bowl, stir together the flour, sugar, baking powder, salt, and baking soda. Add the grated coconut oil and gently stir together. Slowly stir in the milk mixture, until just combined.
Transfer the dough to a floured surface. Knead a few times to bring the dough together, adding more flour if necessary. (Don't knead more than is... kneaded).
Roll the dough out into a square, approximately 12 by 12 inches. Fold it in thirds like a business letter: Bring the bottom third up to the middle, then fold the top third over that. Then, bring the left side into the middle, and fold the right side over the left side.
The result should be a square approximately 4 by 4 inches. Place on a plate and set in the freezer for 5 minutes. Meanwhile, preheat the oven to 425 degrees Fahrenheit. Whisk together the 1 tbsp of vegetable oil and 1 tsp of non-dairy milk and set aside. Line a baking sheet with parchment paper.
Remove the dough from the freezer. Once again, gently roll it out into a 12 by 12 inch square, using flour if needed. Now, if using a filling such as the raspberries, evenly scatter them across the surface of the dough (in the photos I am making half raspberry, half plain scones). Press them into the dough gently.
Tightly roll the dough away from you into a log. Gently flatten the top with a rolling pin.
Cut the dough into rectangles, and then cut each rectangle in half diagonally to form triangles. In the photos, I am making 8 (rather large) scones with my dough by cutting it into 4 rectangles first. If you want to make 12 scones, you would cut it into 6 even rectangles... etc.
Transfer the vegan scone triangles to your baking sheet. Brush the tops of the scones with your oil-milk mixture. Then, sprinkle them with sugar.
Bake at 425 degrees Fahrenheit for about 20 minutes, or until the tops are golden. Transfer them to a cooling rack once cool enough to handle, and cool for another 10 minutes there before enjoying. Leftovers, once cooled completely, can be stored in an airtight container at room temperature,
YOGURT SUBSTITUTE: Sweetened yogurt works fine if that's what you've got. Other viable substitutes include softened vegan sour cream or cream cheese; or pureed silken tofu.
SUGAR: You can use coconut sugar, or reduce the sugar quantity to 1/3 cup, both with slightly more bready but still-tasty results.
COCONUT OIL OR BUTTER: Feel free to substitute your favorite vegan butter for the coconut oil, increasing the quantity to 8 tbsp. You can also use the butter for brushing the scones instead of vegetable oil.
Raspberry Vanilla Bean Vegan Scones originally printed from https://yupitsvegan.com/vegan-scones/ May 30, 2018