340. This morning I made a batch of scones for brunch and used a vegan recipe from my daughters vegan cookbook "Frugal Vegan" by the Katies. Here is a great review for this cookbook at Well Vegan. After major surgery six weeks ago I'm finding that eating vegan and vegetarian is agreeing with me in the healing process.
These scones are made with fresh pineapple. The recipe calls for canned but the fresh fruit adds so much more flavor to this recipe. You can find the full recipe on-line Here
Pineapple Scones
(My version)
1/4 cup + 2 Tbsp coconut oil, measure and place in freezer first
Cut a ripe pineapple and chop 8oz (1 cup) into small pieces, set aside
Preheat oven to 425 degrees Place parchment paper on a cookie sheet
1/4 cup almonds, slivered or chopped coarsely, set aside
Brown sugar
In a large bowl mix together:
3 cups whole wheat flour
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
In small measuring cup combine:
3/4 tsp fresh squeezed lemon juice
3/4 cup nondairy milk (almond, coconut etc)
Allow the milk to sit and curdle, then add:
3 Tbsp maple syrup
1 tsp vanilla
Remove the frozen coconut oil from the freezer and cut it into small pieces. (I did this in the dry mixture bowl). Place it into the dry mixture and cut the coconut oil into the dry mix till incorporated. Be careful not to handle it too much so the coconut oil melts.
Slowly pour the liquid mixture into the dry ingredients a little at a time. Then add the pineapple stirring till completely combined.
Carefully transfer the dough to a floured surface and knead gently to incorporate all the dry flour remaining. Shape into a 12" x 12" square and cut in half, quarters then triangles. Or use a cookie cutter to cut shapes. Place each scone onto a parchment lined cookie sheet. Spray with olive oil cooking spray, sprinkle each top with brown sugar and almonds.
Bake for 10 minutes or till the scones are high and lightly browned.
~ Anonymous
