Saturday, March 16, 2019

Spelt-Caraway Scones - Vegan Recipe

Today would have been my Irishy Grandma's 115th birthday. She would have loved these.  Happy St. Paddy's Day! 


  • 1 Flax Egg  (1 T (7 g) flaxseed meal + 2 ½ T(37 ml) Water beaten up together in small bowl)
  • 3/4 cup unsweetened Non-Dairy Milk such as Almond, Hemp or Oat Milk
  • 3/4 cup spelt flour 
  • 1 1/4 cups Unbleached All-purpose Flour
  • 1 T Baking Powder
  • 1/4 cup Maple Syrup
  • 1/2 tsp Sea Salt
  • 2 T. Caraway Seed
  • 1/4 C. dried Currants
  • 6 Tbsp room temperature coconut oil (scoopable, not liquid or frozen) (or vegan butter)

  • 1 c. Icing sugar
  • 2 T milk
  • 1/4 tsp orange zest.  

  1. Preheat oven to 400 degrees Farenheit
  2. Whisk in bowl: flax egg, non-dairy milk and maple syrup. Set aside.
  3. In another larger bowl whisk together flour, baking powder and sea salt.
  4. Using a pastry cutter or your fingers, cut in the coconut oil until pea-sized clusters form
  5. Spill in caraway seeds and currants
  6. Add wet ingredients and combine lightly-- do not overwork the dough
  7. On a silicone-sheeted or parchment covered pan, turn out the dough and carefully shape into a 1-inch high circle.
  8. With a pizza cutter or knife, cut 8 equal size pieces. Make about a 1 1/2-inch space between the slices.
  9. Bake for 12 to 15 minutes or until golden brown around the edges
  10. Cool on a rack for 15 minutes, or a little longer to ice
  11. To ice or glaze, blend sugar and nondairy milk and mix until smooth- mix in orange zest
  12. Drizzle or spoon over warm scones

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