Yup, that’s what I said…KILLER SCONES! These are just ahhh-mazing!
Recipe shout-out here goes to Forks Over Knives: The Cookbook, which is just an incredible collection of plant-based eats. With a mix of over 300 breakfast, lunch, and dinner options to choose from, this cookbook has fast become a firm favorite since I bought it a few weeks ago.
And honestly, I should have gotten it sooner! Everything in it is super simple to make, with all ingredients affordable and definitely easy to find in any regular grocery store. A winning combination you might say…
…just like these mouthwatering little nuggets, which really are the perfect Fall treat! Pair with a nice cuppa, and you’re all set. These are excellent anytime of the day when an indulgence is in order, but with breakfast…oh my gawd!!!
Ok, here she goes, this recipe makes 1 dozen (YAS!)…
- 1/2 cup unsweetened plant-based milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 3 cups oat flour
- 2 tablespoons baking powder
- 1/2 cup dry sweetener (e.g. cane sugar, date sugar, maple sugar)
- 1/2 teaspoon salt
- 1/2 cup unsweetened applesauce
- 1/3 cup almond butter
- Preheat oven to 350F. Line a baking sheet with parchment paper or a Silpat baking mat.
- In a glass measuring cup, whisk together the plant-based milk and apple cider vinegar. Set aside to curdle for a few minutes and then add the vanilla.
- In a medium bowl, sift together the oat flour, baking powder, dry sweetener, and salt.
- In a small bowl, mix together the applesauce and almond butter with a fork. Use the fork to cut the applesauce mixture into the flour mixture, until crumbly. Add the milk mixture and stir until just moistened. Do not overmix.
- Use a 1/4-cup measuring cup (or ice-cream scoop) to scoop the scones out onto the baking sheet. Mist it with a little water first so that the batter comes out easier. Bake for 20 to 24 minutes, or until a knife inserted through the center comes out clean.
- Allow the scones to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
- For Berry Scones: Fold in 1 cup of fresh blueberries or raspberries just before scooping onto the baking sheet.
- For Chocolate Chip Scones: Fold in 1/2 cup of grain-sweetened chocolate chips just before scooping onto the baking sheet.
- For Cinnamon Scones: In a separate bowl, mix together 2 tablespoons of dry sweetener and 1 teaspoon of ground cinnamon. Sprinkle over the scones before baking.
- For Almond Scones: Add 1/2 teaspoon of almond extract with the milk and fold in 1/2 cup of slivered almonds just before scooping onto the baking sheet.
Impressed by all this deliciousness?
If so, this book really is a must-have! Especially for anyone out there who’s just delving into plant-based cooking for the first time…this will absolutely take the mystery out of what a delicious, nutritious, plant-filled plate actually consists of!
In-Text Image Credit: Amazon