Wednesday, March 12, 2014

Vegan Espresso Pecan Scones

I got the recipe from here and it is easy and yummy.  I changed a couple of things but nothing major.




Espresso Pecan Scones

1 cup whole wheat pastry flour
1 cup all purpose flour
1/2-1 Tbsp ground espresso
1 cup lightly toasted pecans
1/2 cup shredded coconut
1/4 cup raisins (optional)
pinch of salt
1 Tbsp baking powder
1/3 cup warm coconut butter or coconut oil, plus a bit extra for brushing
1/3 cup local honey or maple syrup
1 tsp vanilla extract
1/4 cup + 1 Tbsp hot water

Preheat the oven to 350F degrees. Line a baking sheet with parchment paper. In a medium sized bowl, combine the dry ingredients. Mix well. Add the pecans and coconut, again, mixing well, and set aside.

Warm the coconut butter and honey together - either over low heat on the stove or in the microwave - and stir until its lump free. Then, pour the coconut mixture over the dry ingredients and press it into the dry ingredients to combine completely. You want the texture of the mixture to be like wet sand before you add the water.

Pour the water over the dry ingredients and, with your hands, squeeze and press the mixture so it comes together into a dough. If the dough has a hard time coming together, add a tiny bit more water but not too much!

Turn the dough out onto a lightly floured surface or cutting board and pat the dough into a nice little round circle. Cut the circle into sixths. Place the scones - evenly spaced - onto the prepared cookie sheet, brush lightly with coconut oil.

Bake for 13-14 minutes, or until lightly golden. Let cool for a moment before eating! If you're porting the scones, let them cool completely before putting them in an airtight container for travel (so that they don't get soggy.)


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