Nut-Free Vegan Scones
These days I usually get the urge to bake something about once every week and a half. But for the longest time, I thought that I was a terrible baker. Way back in my high school foods class (just the cooking portion of home ec.) *gasp* I failed muffins.
Let me just say that again: I failed muffins.
What does that even mean?! I made muffins and then I ate them. I thought they were tasty and I did not die or throw up after eating them. So how does one ‘fail muffins?’
Well, they peaked. My muffins peaked. Instead of a perfectly round muffin top resembling the hills alive with the sound of music, my muffin tops were craggy and pointed like mountains. Apparently this had something to do with my mixing technique. I was too vigorous. Whatever.
A muffin’s a muffin, y’all.
And a scone is a scone.
This Sunday Funday I got the baking itch and found a recipe for Brown Sugar Blueberry Polenta Scones in my Thug Kitchen cookbook. Scones have always seemed more sophisticated (especially to my fragile baking psyche) so I was surprised to find the directions appeared relatively quick and simple.
The recipe calls for almond milk but since I wanted my daughter to be able to enjoy some, I subbed in flax milk instead. Eventually, I’d like to try making a gluten free version for parties and whatnot as many of my friends avoid it.
The best part of the recipe is where it states that scones should be eaten the same day they’re made. I told my husband this and he responded with #challengeaccepted. Needless to say, we went to Sconey Island that day. We left no scone unturned. (Please share your own scone puns in the comments below!) ’Twas a grand day indeed.
Being a scone-baking virgin, I was nervous about transferring the dough to a cutting board. The recipe didn’t say anything about flouring the surface or your hands to deal with this. I erred on the side of caution and lightly dusted my cutting board and my hands with a little extra flour. Next time, I may spray my knife with cooking spray too so I don’t lose some of the dough there (we need all the scone we can get!). Holla in the comments…was I being overly cautious? Is the flour dusting actually necessary?
The Thug Kitchen folks specifically encouraged lazy mixing. With my background as an overzealous stirrer, I was a bit nervous about over doing it. Holding back was hard but I was well compensated for my restraint with delicious scones!
Nut-Free Vegan Scones
Quick and easy with just enough sweetness, these scones would pair nicely with your morning coffee and/or another scone.
Makes: About 12 scones
- 1 1/2 cups all purpose flour
- 1 cup cornmeal
- 1/3 cup packed brown sugar, plus more for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Mix together the flour, cornmeal, brown sugar, baking powder, cinnamon, and salt in a large bowl. Whisk together the milk, oil, and vanilla in a medium glass.
- Make a well in the center of the flour and pour in the milk mixture. Mix together until it’s almost all the way combined. Remember not to overdo it. Fold in the berries and mix until they’re just incorporated. Be lazy because over-mixing will make them gummy.
- Turn the dough out on a cutting board and shape it into a rectangle about 1 1/2 inches thick and 8 inches long. Halve lengthwise and then crosswise into 2-inch-wide scones. Place them on the baking sheet and brush them with some flax milk and sprinkle with sugar.
- Bake until they look a little golden on the bottom, 12 to 15 minutes. Let them cool on a wire rack for 5 to 10 minutes before serving.
- Use finely ground cornmeal, like you would use to make cornbread.
- The original recipe in Thug Kitchen calls for almond milk. This would probably work with most non-dairy milks.
- The original recipe doesn’t mention flouring your cutting board and hands or spraying your knife with cooking spray. I wasn’t sure what would happen so I did err on the side of flouring.
- These are best served the day they’re made because they’ll get soft the longer they’re left out.