Friday, February 3, 2012
Coconut Milk Scones (Vegan)
When I was in college, I used to grab a cup of coffee and a scone in the morning before I head out to class. I'd sit somewhere in the back of the lecture hall so the professor wouldn't see me and then I'd break off a piece of my scone and quietly eat it. If I haven't finished it yet, I'd try to eat the rest on my way to my next class or save it for a snack while I was studying. When you're a college student and you don't have time to sit down and eat, you'll just squeeze in the time whenever you can. And that's why scones became my on-the-go snack because I could just keep them in my backpack all day and eat them whenever I had the time.
Nowadays, it feels like my life is more hectic than ever. From the moment I get up in the morning till the kids are off to bed, I'm constantly on the move. Whether I'm running errands or doing chores around the house, it seems like there's not enough hours in the day to get everything done. I'm not trying to be Super mom or anything. I'm just trying to keep up with my life.
Despite this frenetic pace of life, I'm really trying to make conscious effort to slow down, relax and appreciate everything. It's easier said than done but at least I try. Which brings me back to my favorite scones. Back in college, I basically just scarfed down my scone and washed it down with my coffee. So now, I'm going to make sure I find the time to just sit down and relax with my cup of coffee and my scone. Maybe in the morning before the kids are up or in the afternoon when my oldest is doing his homework and my little one is taking a nap, I'll make sure I'll find the time.
What I love about scones is that they're like eating a muffin but there's more of the toasty crunchy top part. They're studded with dried fruit but just enough so they're not too sweet. I usually just eat them plain but sometimes I'll cut them in half and spread a little butter or some jam inside. They're perfect for breakfast or an afternoon snack and they go great with coffee or tea. They're really quick and simple to make and I can store them in the fridge if I want so I can eat them throughout the week.
These coconut milk scones are a slight adaptation from a cream scone recipe I found in The Joy of Cooking cookbook. Since coconut milk has a rich and creamy texture, I though it would be a suitable replacement for heavy cream. I was so thrilled when these scones turned out looking and tasting just like regular cream scones. And the best part is they're dairy-free!
Coconut Milk Scones
Makes 8-12 scones
Allergy Note: contains wheat
2 cups all-purpose flour
1/3 cup sugar
1 Tbs. baking powder
1/2 tsp. salt
1 tsp. orange zest (optional)*
1 1/4 cups canned coconut milk (cold)
1 cup dried fruit (cranberries, apricots, cherries, raisins, etc.)
*you can also use vanilla extract or lemon zest.
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or silicone baking mat.
In a mixing bowl, combine flour, sugar, baking powder and salt. Pour in coconut milk. Gently mix with a wooden spoon or a rubber spatula just until it's combined. Fold in dried fruits. Transfer dough onto a floured surface and shape into a disc about 3/4 inches in thickness. Using a sharp knife or pizza cutter, cut into 8 or 12 wedges. Place onto prepared baking sheet 2 inches apart. Brush the tops with coconut milk and sprinkle generously with sugar. Bake for 15-20 minutes or until golden brown. Serve immediately or store them in an airtight container after they have completely cooled. You can reheat them in the toaster or the microwave oven.