Hello! I’m back and this time WITH SCONES. I’m sorry I know I’ve been absentee for two months (Ah!). I’ve been busy – I got a new job (two actually) that I think about a lot and my summer has been, well, a bit lazy. I haven’t been cooking so much. But, today marks the beginning of fall. So a new season means a fresh slate, and pumpkin, and apples, and nutmeg, and all the lovely flavors of fall. I can’t WAIT to get into the kitchen and start cooking, so here’s hoping I can come back here rejuvenated and full of new recipes for everyone. So, here you go, starting NOW: Pumpkin scones – WITHOUT DAIRY.
I am as accepting of a challenge as the next person (unless it’s squishy, or slimy, or in general unpleasant – then no, just no). So when BF’s family was visiting recently and his father requested scones made without dairy my mind started whirring, in that way it does. I started thinking about butter alternatives (which seems like some sort of blasphemy coming from me) for BF’s dad, of course. I pulled down books I loved, I searched blogs, and I checked my shelves for a semi-solid fat alternative, preferably with a good flavor. And then, I found it. A can of coconut milk that had been sitting unshaken in my pantry.
I grabbed it almost immediately and started modifying the recipe I was thinking on. Pumpkin (ok, I used Squash), cinnamon, coconut cream, flour, leavener, sugar – I was good to go. I’ve been making these scones for about two months now. They’re a little sweet and with a nice tartness from the berries. I love them. BF loves them. BF’s dad loves them. They are universally loved. These are best enjoyed with a debaucherous amount of butter, or jam, if butter’s not your thing.
Dairy-Free Pumpkin Raspberry Scones
Note: I love these scones and I will continue to make more of them without butter in the future. This recipe is adapted from one in The Best Quick Breads by Beth Hensberger, which is a book I can’t recommend highly enough. Especially if you like sweet breads. It’s perfect.
- 2 cups flour
- 3 Tbs dark brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp pie spice (or make your own with what you’ve got on hand)
- 6 Tbs Coconut cream the fatty heavy stuff on the top on a can of unshaken coconut milk)
- 1/3-1/2 cup fresh or frozen berries, I use raspberries or dried cranberries
- 1/2 cup chopped pecans
- 1 egg
- 1/4 cup coconut milk (use the water from th can after you’ve gotten the cream from on top)
- 1 tsp apple-cider vinegar
- 1/2 cup pumpkin puree (I use One-Pie Squash, because it’s my favorite and canned in Maine from Maine pumpkins)
- 1 egg gently beaten (for brushing the scones with)
- Preheat the oven to 400 degrees Fahrenheit and line a cookie sheet with parchment.
- In a medium bowl combine the flour, brown sugar, baking powder, baking soda, salt, and spice. Mix until evenly combined.
- Cut in the coconut cream – the mixture will look a little loose, it’s ok go with it. The nice thing about using coconut cream here instead of butter is that it doesnt require the labor that butter will to cut in. you should just be able to stir it with a fork and get nice little bits of fat.
- Mix in the pecans.
- In a small bowl (I usually just use a two cup measure) combine the pumpkin, coconut water, cider vinegar, and 1 egg. beat this with a fork until it comes together.
- Add the wet ingredients to the dry and stir to combine. Mix until everything just comes together.
- Fold the raspberries in, gently.
- Using a large cookie scoop, spoons work too, measure out the scones (I use a 2 oz cookie scoop, it makes my life easier). Place the scones on a cookie sheet 1 to 1 1/2 inches apart.
- Brush the tops of the scones with the beaten egg and sprinkle with cinnamon-sugar.
- Bake the scones for 20-25 minutes, until the tops are slightly golden and a toothpick comes out clean.
- Serve these warm. With a smear of butter and coffee. They make a great afternoon snack later, too!