Vegan Scones made with Coconut Cream
This Vegan Scones recipe turns out light and savory scones. Coconut cream scones are a perfect side dish at dinnertime or at breakfast with jam.
Servings 14 Scones
Calories 176kcal
Ingredients
- 4 cups whole wheat pastry flour
- 2 tablespoons coconut sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 ¼ cup coconut cream from a can not a carton
- ¼ cup dairy free butter, melted for brushing the tops of the scones
Instructions
- Grease a baking sheet.
- Combine the flour, salt, baking powder and sugar.
- Add the cream stirring until just moistened.
- Add a little bit more flour if it seems way too sticky.
- Turn out onto a floured surface.
- Roll the dough to a ½ thickness.
- Cut with a biscuit cutter. Place on greased baking sheets.
- Brush with the melted butter.
- Bake at 425° for 12 to 14 minutes. Cool on a rack.
Notes
IF FREEZING FOR THE FUTURE:
You can partially bake them before freezing and finish baking later.
Only bake for 7 to 8 minutes. Cool on a rack and freeze in any of the methods shown in my article https://veganinthefreezer.com/preparing-food-for-the-freezer/
When you want to serve them. Take out of the freezer a couple of hours before you want to finish baking.
Bake at 425° for another 5 to 6 minutes. Serve.
You may also freeze them if you bake the scones completely - the first time around.
They defrost quickly so it really doesn't take any planning. The microwave will also zap them in 20 seconds.
Nutrition
Serving: 1scone | Calories: 176kcal | Carbohydrates: 28g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Sodium: 198mg | Potassium: 325mg | Fiber: 4g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 0.2mg | Calcium: 87mg | Iron: 1.6mg