October 16, 2013 by multiracialsky


I’ve been making scones lately. They’re fast and easy, and everyone in my family loves them. I work from two main recipes: here and here, and then basically do my own thing. Scones are very forgiving; they take well to substitutions, including full vegan ingredients. You can use coconut milk, soy milk, fruit juice, or no liquid. You can add pureed banana or pumpkin and/or an egg or two. Any kind of dried fruit is good; my favorites are dried cranberries or chopped unsulfured dried apricots. I also add chopped nuts sometimes. There are endless possible variations. My kids love scones for breakfast or a snack. Last night we had them alongside soup for dinner. Here is my basic recipe:


2 cups flour

1 Tbs baking powder

1-2 Tbs sugar

1/2 tsp salt

1 cup dried fruit

1+ cups wet ingredients (combination of: any kind of milk, fruit juice, beaten eggs, pureed bananas, canned pumpkin, etc)


Preheat the oven to 425°F. In a mixing bowl, combine flour, sugar, baking powder and salt. Combine liquid in a small bowl. Add liquid to flour mixture. Gently mix with a wooden spoon or a rubber spatula until it’s just combined. Fold in dried fruit (and nuts). Turn out dough onto a lightly floured surface and shape into a disc about 1/2 inch thick. Using a sharp knife, cut into 6-12 wedges. Place wedges onto oiled baking sheet 1 inch apart. Bake for 15-20 minutes. Serve immediately or store in an airtight container after they have completely cooled. Enjoy!


2 thoughts on “Scones

  1. […] expensive and full of sugar (among other things). I’ve experimented a lot and, much like my scone and cracker recipes, this recipe is a general framework. The bars change according to what’s […]

  2. […] there, because it’s been a few weeks since that was in the cookie tin. Like my recipes for scones and breakfast bars, my muffin recipe is endlessly flexible to fold in whatever is currently on […]

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