It’s been really a month since my last post and I’m truly sorry for my unexplained absence. Believe me it wasn’t planned at all. So it’s about time for a new post and a new recipe, don’t you think??!! There are good reasons for not keeping up with posting recipes in the last month. One being, that we simply all were sick with a nasty flu at my house and the second being, well I can’t tell you yet, but I promise I will spill the beans in a couple of weeks. But anyway, things are slowly getting back to normal over here and I finally have time to do some cooking and baking.
So today morning my poor neglected oven was loaded with this yummy vanilla-orange scones. They were totally perfect for our Sunday breakfast and came out of the oven still warm and crumbly. They taste amazing with homemade jam or just drizzled with glaze and almost melt in your mouth.
Scones are usually easily prepared as they’re made with a simple dough. Adding baking powder makes them rise nicely and they just need baking for 10 minutes. So you can prepare them simply before breakfast in the morning. Traditionally they’re made with butter and mostly milk. You can add raisins or other dried fruit or enjoy them just plain. My scone recipe is vegan, wholesome and flavoured with vanilla and orange peel.
- 250 g whole spelt flour
- 50 g corn starch
- pinch of salt
- 3 tsp baking powder
- 1 tsp ground vanilla
- 3 tbsp coconut blossom sugar
- 250 g unsweetened soy yoghurt
- 25 g cold vegan butter, cubed
- grated peel of 1 organic orange
For the glaze (optional)
- 4 tbsp coconut blossom sugar
- 2 tbsp freshly squeezed orange juice
- pinch of ground vanilla
Preheat oven to 200°C/375°F and line a baking sheet with baking paper.
In a large bowl mix all dry ingredients. With your fingers rub in the butter cubes until crumbly. Add orange peel and soy yoghurt and knead until just combined.
Roll out the dough on a slightly floured surface. The dough should be a little thicker than your finger. Cut out 8 round shapes, using either a glas or pastry ring. Place onto the baking sheet.
Bake on the middle rack for about 10 minutes. Take out and drizzle with glaze. Enjoy while still warm.