But in the spirit of my trip this weekend, I thought I’d make recipe that falls within my destination’s cuisine.. And the happy upside is that every thought I have ever had about scones has been thrown out the window. These are buttery, slightly crispy on the outside, but with a perfect crumb on the inside. They are phenomenal with extra jam. As always, homemade is always the way to go, people.
Another plus? These would make an adorable Valentine’s Day breakfast.
- 2 cup flour + more as needed
- 2 tsp baking powder
- 6 tbsp vegan butter
- 3/4 cup almond milk
- 2 tbsp strawberry jam (natural, whole fruit jam or preserves are preferred)
- 1 tbsp agave
- Sift the flour and baking powder together in a large bowl. Add the butter, tbsp by tbsp, and cut in so that the mixture is crumbly.
- Form a “well” in the middle of the flour mixture and pour in the almond milk. Combine well, using your hands if needed. Add the strawberry jam and agave and combine.
- The dough should be fairly malleable but not too sticky; it should be able to roll out well. If it is at all crumbly, add a tbsp or 2 more of the almond milk, if it is too sticky, add some more flour.
- Roll out onto a floured surface, into a 1 inch thick disk. I split the dough up into two halves to do this, so my scones would be smaller. Cut into wedges using a sharp knife, and place spaced apart on a greased pan.
- Bake at 400 degrees for about 12 minutes, until slightly golden brown and firm to touch. Let cool for about 5 minutes before removing from pan and serving.
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