The kids were beyond ecstatic with the privilege of eating chocolate for breakfast.
These scones were easy to make and really delicious. I like to eat my scones the British way, with my vegan version of clotted cream. I've never actually had, nor seen, clotted cream, but I think this cream is a reasonable accompaniment. I can't stand to refer to anything edible as "clotted," however, which brings to mind blood and brains and cholesterol and other things that we wouldn't benefit from eating. So I won't pretend that it's an identical substitute, but it is delicious.
ingredients scones: 3 c. whole-wheat pastry flour 2 t. baking powder 1/4 t. salt
1/4 c. coconut oil, softened 1/4 c. agave nectar or another sweetener 1/4 c. plain plant yogurt 1/2 c. plant milk 1/2 t. vanilla extract
2/3 c. dried cherries, preferably unsweetened 1/4 c. vegan chocolate chips
cashew cream: 1/2 c. coconut cream (this is what you can scoop out of the top of a can of coconut milk, leaving the separated water in the can) 1/4 c. cashews 1 T. unrefined powdered sugar 1/2 t. vanilla extract
instructions 1. Preheat the oven to 350F.
2. Combine the dry ingredients in a large bowl.
3. Press in the coconut oil until the mixture has a crumb-like texture.
4. Add the agave, yogurt, milk and vanilla and stir until just combined.
5. Fold in the cherries and the chocolate chips.
6. On a floured surface, form a rough disk with the dough and carve out 6 triangles.
7. Place the scones on a greased baking sheet. Bake for 30 minutes, until the bottoms of the scones are golden-brown and a tester comes out clean.
8. While the scones are baking, combine the cream ingredients in a processor or blender and process until smooth. Refrigerate until ready to use.
9. Serve the scones topped with a dollop of cream.