Brown Sugar Scones
In response to a quick visit from an old friend coming for tea, I naturally made for the kitchen. I’d set aside my quest for a recipe to use up the copious amounts of extra coconut I had from the Perfect Party Cake and thought that the best morning treat with tea would have to be scones.
My friend is a super baker, so as I thought for a bit about tea from porcelain and creative flavour combinations, yet still I settled on simplicity and tradition.
Scones are standard pantry fare using most ingredients typically on hand. One of those ingredients for scones and pastry alike is chilled shortening. For this, I like to keep mine in the freezer, so it’s ready and waiting to keep whatever my cold hands have in mind for it to make light and flaky.
The scones are lightly sweetened with brown sugar and maple syrup, making them slightly caramelly. Quick to put together, the batter is easy and forgiving.
BROWN SUGAR SCONES
2 Cups All Purpose Flour
1/2 Cup Whole Wheat Flour
1/4 Cup Dark Brown Sugar, loosely packed + 1 Tablespoon
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 Cup Vegetable Shortening
3/4 Cup Soy Milk
1/2 Cup Maple Syrup
Preheat the oven to 400ºF.
Line a baking sheet with parchment paper.
In a large bowl, combine the flours, baking powder, baking soda, 1/4 cup of brown sugar and salt.
Add and cut in the shortening with either two knives or a pastry cutter to a coarse crumb texture.
Add the milk and maple syrup and stir well with a wooden spoon until the dough comes together, finishing up by hand if necessary to form a ball.
Transfer the dough ball to the parchment lined baking sheet and flatten to 3/4″.
Cut the dough into 8 wedges and sprinke with the 1 tablespoon of remaining brown sugar.
Bake for about 20 – 25 minutes or until golden.
For something a little extra, you could try a drizzling of maple glaze or for a vegetarian version, a little of my latest addictions, David Lebovitz easy recipe for Dulce de Leche.
Comments
They look irresistibly flaky and delicious, Dayna.
I’m so making those. I’ll try them with regular milk though. Can you sub the veg shortening with butter? I have both on hand…
SOY MILK? Yeechh. Why not use real milk?
Vegan’s do not eat any animal products, but of course, Chiffonade, you could use almond, rice or cow’s milk and like Javamom, use butter, if that’s your choice, just make sure it’s cold.
Either way, these make for pretty tasty tea biscuits!
beautiful
nothing more comforting than some vegan brown-sugar scones!! yum!!
I randomly googled this recipe but subbed cold coconut oil for the shortening. Excellent! Thank you for a good maple syrup idea. It adds a nice subtle flavor. THESE ARE AMAZINGLY YUM.
I’m so glad other people asked the questions I would have asked. I just love scones AND brown sugar, so this would be a wonderful recipe to try!
Thank You!
Cindy
http://www.jbkpottery.com
i love how huge they look ;}
Brown Sugar IS NOT Vegan by the way.
Thanks Jennifer. This is a good reminder to read your labels and know your sources. There are a few companies who do not filter using bone char. ().
To be completely sure, you could double check for packagers in your area on-line. However, if you can’t be sure, I think the best subsititution for the brown sugar, to ensure the moisture is barbados or muscovado sugar, which is moist, “brown”, raw sugar.
So i just put them in the oven, they look great, i hope they taste great! the pictures look fantastic!! Thanks!!
I hope you enjoyed them!
This was my first attempt at making scones and they turned out great! I used a mix of palm oil shortening and coconut oil for the veg. shortening & mostly honey in place of the maple syrup. I also added some raisins. I’m definitely adding this recipe to my files.
I just made these for myself and some friends who had stayed over. They were so simple to put together and just sweet enough. I think blueberries would be a great addition…or a bit of nutmeg and almonds. Perfect as they are or as a backdrop for a little something extra. Thanks for a great recipe!