I was inspired to make some scones after finally finding a vegan savory scone at Fiore’s Bakery in JP. I can usually only find sweet vegan baked goods and was thrilled to try out my own version at home.
This recipe is inspired by one I found in Vegan Brunch by Isa Chandra Moskowitz. I’ve made it less sweet and added spinach and onion to the basic batter to make an amazing scone for any time of the day.
Next up, I will make a GF version!
1 1/4 cup non dairy milk ( a creamy milk like soy or almond seems to work best)
2 tsp apple cider vinegar
3 cups flour, I used Bob’s Red Mill Unbleached White Flour
2 TBSP baking powder
1/2 tsp salt
1/4 cup sugar (optional) add up to 1/2 cup if making a sweet scone
1/2 cup non-hydrogentated vegetable shortening (I used Earth Balance)
2 TBSP olive oil (or canola or coconut oil)
1 tsp vanilla extract (optional)
1/2 medium sized onion finely diced + 2 cups spinach leaved, finely chopped (should equal 1-1 1/2 cups when mixed)
Preheat oven to 375 degrees
Use a non stick baking sheet or line with parchment paper.
In a large bowl, mix together the flour, baking powder, salt and sugar.
In a smaller bowl, mix together the milk and cider vinegar. Stir well and allow to sit for 5 minutes to “curdle” into a mock buttermilk.
Add the shortening to the dry ingredients with a pasty blend or by chopping into small pieces and blending into the four mixture with your hands. It is mixed in enough when the shortening is like tiny pebbles in the dry mix.
Stir in the milk, oil and vanilla and the spinach and onion and stir with a wooden spoon until everything is folded into the mix-do not over mix.
Using a big spoon, scoop the batter onto the baking sheet in your desired size. These do puff up a bit so I suggest going a bit smaller.
Bake for 15-25 minutes or until the bottoms are browned and the tops have just begun to brown and get firm and crispy. Remove from the oven and place on a cooling rack.
This recipe can make 20 medium sized scones.