It seems to be a theme in my life to get up early and bake scones. [Re: Mother’s Day]
There’s just something about the texture… not quite a biscuit but crunchier than a cookie… that screams to be enjoyed with a fresh cup of coffee.
I took the basic recipe from my vegan ginger scones and gave them a facelift. By simply swapping the sugars, adding a little spice, and changing up the mix-ins it’s like a whole new scone! This is proving to be a great base recipe, and while I foresee a savory attempt at these in the future, it’s all about the sweets right now.
Vegan Cinnamon Walnut Scones
Adapted from Vegan Ginger Scones
Makes 18 small scones
1 c. white flour
1 c. wheat flour
½ t. salt
2 ½ t. baking powder
¼ c. packed brown sugar
2 T white sugar
2 t. cinnamon
½ c. shortening, kept very cold + 2 T for brushing
½ t. vanilla extract
½ c. soy milk
2/3 c. chopped walnuts
Preheat the oven to 375 and line a baking sheet with parchment paper.
Mix together all the dry ingredients, except for the walnuts.
Cut the shortening into small pieces, and use your fingers to incorporate into the flour mixture. You should have little flour-covered shortening chunks.
Add the vanilla into the soy milk, and pour over the flour mixture. Use to hands to mix everything together, being careful not to overwork the dough and warm the shortening too much.
Empty the dough onto a floured baking surface, and role to ¼ inch. Thick. Use a biscuit cutter or the top of a glass [I used a wine glass] to cut out your biscuits.
Melt the remaining shortening, and brush the top of the biscuits.
Bake for 20 minutes. Remove from baking sheet as soon as they come out of the oven to prevent the bottom from getting too brown.
If you’ve gotta be up early… might as well be up early with scones!