Valentine’s day is on a Friday this year. How annoying. I like it better when it’s on the weekend and I have an excuse to make something special for breakfast. Breakfast just may be my favourite meal. I’m still making these for Valentines, but I’m celebrating on Sunday – just because.
Because on Sunday there will be more time to lounge around in PJs with a cup of coffee. Because scones need time to bake and must be eaten fresh and warm. Because scones cannot be eaten in the car on the way to work or to hockey practice. At least this is true of proper scones. Here we have proper scones. Because I have red walnuts and red walnuts need a purpose. They are red, after all.
The trick to tender and flaky scones, even when they are vegan, is to not over mix the dough. Mix the dry ingredients together then add the honey (or your favourite liquid sweetener) and coconut oil. Mix well with your fingers to get a fine crumb. Yes, this is like making pastry. (You could use a food processor for this, I don’t think it is necessary, but it will work).
However… and this is a big, however. If you are using a food processor, take the dough out at this stage and continue by hand. Mix in the wet ingredients, fruit, and nuts in a bowl with a spatula.
Okay, so add the wet ingredients. Gently mix. This is the critical part. You are not trying for a perfectly creamed together dough. It would be fine if you left some little powdery pockets.
You want to be even more careful with the berries. The berries will break if you are overzealous with the mixing part.
Gently fold in the berries and walnuts. Dust a work surface with a bit of flour, pour the dough out onto the work surface and form into a round flat disk (about an inch or so thick). If you are short on time in the morning or want to speed up the process a bit, make the dough to this stage, shape it and wrap it in plastic wrap. Toss it into the fridge and it will be ready to bake in the morning. Just take it out while you preheat the oven and lightly grease a baking sheet. Cut the dough into wedges (those wedges look sorta heart-shaped don’t you think?) then spread them out on the baking sheet.
- 1/2 cup unbleached all purpose flour
- 1 cup whole wheat flour
- 1/2 cup large flake rolled oats
- pinch of salt
- 1 teaspoon baking soda
- 2 tablespoons of flaxseed
- 1/4 cup honey or liquid sweetener of your choice
- 1/4 cup coconut oil melted but not hot
- 1 teaspoon vanilla
- 1/2 cup + 2 tablespoons almond milk any kind will do
- 1/4 cup crushed red walnuts
- 1 cup fresh or frozen blackberries
- Preheat oven to 400 degrees.
- Prepare cookie sheet with oil spray or brush with oil.
- Mix dry ingredients – flours, baking soda, salt, and oats in a medium bowl.
- Add the honey and the coconut oil and mix with your fingers to get a fine crumb evenly distributing the honey and coconut oil.
- Add the milk and vanilla extract; mix until just moistened. Do not over-mix.
- Fold in the berries and walnuts. On a lightly floured surface, loosely shape dough into a flat circle. Dough can be placed in plastic wrap at this point and chilled until ready to bake.
- Cut into wedges and then place on a cookie sheet. Traditionally scones are not cut all the way through before baking. I prefer to cut them all the way through and separate them on the baking sheet so that inside cut corners get a little browned and crisp.
- Bake for 20-22 minutes, or until deep golden brown in color. Let cool slightly before serving. Best served still warm the day they are made.