Tag Archives: vegan scones

Apple Rosemary Scones

Since we have a seriously enormous rosemary bush growing in our front yard, I am always wondering what I can make that includes this delicious aromatic herb. Our rosemary bush is so large, in fact,  that it is now blooming in age with beautiful purple flowers. We use rosemary regularly in pastas, sauces & in general cooking… sometimes we even place a bunch of stalks of rosemary in a jar of water to freshen up the room, but… in a scone?  I admit I was a bit hesitant to try this combination (which you can guess means made my kids extremely hesitant to try it!), but, how will you know if something is for you or not unless you give it a try, right?!  Once again, an important lesson I try to teach my kids daily comes out through baking! (One more reason to love the kitchen!)

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Who doesn’t love the smell of fresh rosemary?!

Warning: The wonderful aroma of these scones will fill up your house and make your tummy growl! These scones are perfect for spring or fall. They are light & crispy on the outside, & soft on the inside. I think they are best served warm. Add butter if you like.  If your kids are anything like mine, they love to help in the kitchen  – so send them out to help pick the rosemary… or perhaps even the apples, if you are so lucky!!

Tip: If you make big scones, you can heat them up the next day in your toaster oven, carefully cut the scone in half horizontally and add a soysage patty to make a mini biscuit-sandwich! Can you say “Wow?!” Oh sorry!… I didn’t realize your mouth was full! Mmmmmmmmmm………….. Delicious!

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Apple Rosemary Scones

  • 1  1/4 cups non-dairy milk
  • 2 tsp apple cider vinegar
  • 3 cups unbleached flour
  • 2 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup light brown sugar, packed gently
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon
  • 1/2 cup non-hydrogenated vegetable shortening (I use Spectrum)
  • 2 Tbsp canola oil
  • 1 tsp vanilla extract
  • 1  1/2 cups diced sweet red apples (about 3 small apples)
  • 1/8 cup finely chopped fresh rosemary (or 1 Tbsp dried & crushed)
  • a little sugar for sprinkling (raw sugar or brown sugar)

1) Preheat oven to 375. Mix the milk and vinegar in a large measuring cup. Set aside.

2) Combine the flour, baking powder, salt, brown sugar, nutmeg and cinnamon in a large mixing bowl. Add the shortening in clumps, mixing in well with a pastry cutter, a fork or your hands. Break it up until it is in little pea like crumbles. Add the rosemary and apples.

3) Mix the oil and vanilla into the milk/vinegar mixture. Create a well in the center of the dry mixture and pour the liquid into the center. Mix until it is all just moistened, flipping and folding the batter this way and that, trying not to overmix.  A few dry-looking spots are okay.

4) Using a 1/3 cup measuring cup, scoop & drop the scones onto a parchment covered baking sheet.  You should get 12-16 scones, depending on the size you scoop them. Sprinkle the tops with some sugar, then bake 18-22 minutes until the tops & sides are lightly browned. Transfer to cooling rack to cool and enjoy warm! Devour!

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Apples + Rosemary = Heaven (who knew?!)

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Old-Fashioned Strawberry Chocolate-Chip Walnut Scones

My kids are just like me – they can’t resist a good scone or muffin!  And it sure comes to our advantage that I enjoy baking so much… We’d be spending a fortune if all the baked goods that we consumed on a regular basis were store bought… hmmm…. yeah, I think maybe owning a bakery would be a good idea!  I am my own ideal customer 🙂

Old-Fashioned Strawberry Chocolate-Chip Walnut Scones

The first time I made these scones, I used a boxed egg replacer.  They turned out so perfect, that I have just stuck with this recipe ever since… I would love to try these sometime using a flax egg, but I just haven’t wanted to change a thing!

  • 1 “Egg” (I like to use Ener-G-Egg Replacer for this recipe)
  • 2 1/2 cups unbleached all purpose flour
  • 1/3 cup raw sugar
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup cold butter (aka Earth Balance)
  • 1/2 cup vegan chocolate chips
  • 1/2 cup walnuts, chopped
  • 1 cup strawberries, cut into chunks
  • 1/2 cup soymilk
  • cinnamon/sugar mixture for sprinkling (optional but recommended)

1) In a small bowl, make 1 “egg” with egg replacer & set aside.

2) Preheat oven to 425 F.  Line a cookie sheet (or two) with parchment paper.

3) In a large bowl, mix the flour, sugar, baking powder, and salt.  Cut the cold butter into the flour mixture using a fork.  You want it to be crumbly, like bread crumbs or slightly larger like pea sized crumbles.

4) Stir in the chocolate chips, walnuts and strawberries.

5)  Mix the soymilk with the egg and whisk well.  Pour into the flour mixture and mix by turning and kneading the dough until it is all mixed and there are no large clumps of flour. You may be tempted to use a tad more liquid but I assure you it won’t be necessary if you keep kneading the dough and flipping it.  (If you feel it absolutely necessary to add more liquid I urge you to only add an additional tablespoon where needed or your dough will end up sticky.)

6)  Gather the dough into a ball and flatten on a lightly-floured surface.  Pat dough down gently until its about < 1 ” high and cut into 8-10 pieces, obscure shapes or triangles, whatever pleases your eye.  Place the pieces on a cookie sheet and sprinkle with the cinnamon/sugar mixture.  I like to make mine in zig-zags 🙂

Getting the dough ready to flatten out and cut my shapes. I decided to go for 8 this time around...I think the cinnamon/sugar zig-zag makes them pretty.

8 mostly triangle-ish shapes

The cinnamon/sugar zig-zag makes them even yummier... is that possible?

7) Bake about 15 minutes until tops are just starting to turn golden.  (Watch the bottoms for they tend to brown faster than the tops.) Cool on a wire rack.  Devour.

Voila! Stack them as you please (or just eat them)!