Simple Orange Scones (Vegan)

As much as I beg for summer to stay, we both eventually come to realize that it's time to move on. The berry, peach, and melon populations dwindle, and the leaves will camouflage themselves right before your eyes. Humidity will (hopefully) decline and the weather will be perfect for light sweaters and knee high socks. Tea will actually be appropriate to drink and canned pumpkin won't be such a hard product to come by. Winter will hang over your head and threaten a snowy takeover, and that is why I find fall to be so bittersweet. 

Welcome, September. 
Please be good to us all. 
I'm so happy to have found a recipe so simple and flexible for something I've been craving since the day I stopped eating butter. I realize that I should be taking advantage of the remaining summer fruits while I can, but there always seems to be a spare orange rolling around in the drawer of the refrigerator. Of course, if you'd like to sub. the orange zest for lemon zest and sprinkle in some blueberries, I will not be offended, but pleased. 

Simple Orange Scones (Vegan)
Adapted from: theminiaturemoose
Yield: 16 miniature scones/8 large scones

  • 2 cups all-purpose flour + extra for dusting 
  • 2 tablespoons raw turbinado sugar or organic cane sugar 
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt 
  • 1/2 teaspoon cinnamon 
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1-1/2 cups cold canned full-fat coconut milk 
  • 1 teaspoon pure vanilla extract 
  • zest of one orange
  • 1/2 cup powdered sugar 
  • 1 tablespoon fresh squeezed orange juice 
  1. Preheat oven to 425 degrees and prepare a baking sheet with parchment paper or a silpat. 
  2. In a large bowl, combine the flour, sugar, baking powder, salt, and spices stir.
  3. Set aside 1 tablespoon of coconut milk in a small bowl. Then, add the rest of the coconut milk, vanilla extract, and orange zest to the flour mixture. Stir only until combined. 
  4. Dust a flat surface with flour and put dump the dough on top. Flatten it slightly with your palms and fold in half. Rotate 90 degrees and fold once more. Continue the flattening and folding motion 3 more times or until the dough is no longer sticky, nor dry. 
  5. Shape the dough into a round about 8" in diameter. Use a sharp knife to cut the dough into eighths. Slice each of the eighths in half for small scones or leave whole for large scones. 
  6. Place the scones on the prepared baking sheet and brush with the 1 tablespoon of coconut milk set aside earlier. Bake for 15-20 minutes or until the bottoms and sides are golden. 
  7. Let cool on a wire rack. Then, stir the powdered sugar with the orange juice to create a glaze and drizzle or brush on top of the cooled scones.

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© A Little Baker
Maira Gall