Coconut-Date Scones with Vanilla Bean Glaze (Vegan)

I had a request to come up with a vegan scone, and as many of you know I absolutely love to get recipe requests.  As far as vegan baking challenges go, scones are less difficult than, say, cupcakes, but they do require some tweaking to get a good texture.  I am not in the pure British-style scone fan club, though I enjoy them, yet neither do I like the very-sweet scones you get at most coffee shops.  I wanted something with a really lovely, flaky texture and some sweetness, but I wasn’t looking for a wedge of biscuit-cake.
For texture purposes, I knew that I wanted to use coconut oil, which in baked goods provides a very crispy, flaky texture that I think rivals any other kind of shortening-like-substance.  The potential drawback is that it has a really pronounced coconut flavor, so you have to work with that, not against it (as when I made biscuits with coconut oil to go with s gravy–very, very bad idea, and like eating tanning lotion with your gravy).   So, I decided to embrace the coconut flavor and pair it with one of my favorite coconut buddies, dates.

For baking I like to use Deglet Noor dates, rather than Medjools, both because they are not as sweet and because they hold their shape better when cut and baked.  Obviously, any kind of date will work for this.

To make the dough I cut together a half cup of the coconut oil with 2 cups of flour, a pinch of salt, two teaspoons of baking soda, a teaspoon of vanilla extract, and a third cup of brown sugar.  You want this to look like course meal:

Next I blended in two-thirds of a cup of almond milk (coconut milk would make that flavor even stronger, if you like), plus a cup of the chopped dates.  This will make a crumbly dough, so don’t expect it to fully pull together.  I gathered the dough into a ball and then turned it out onto a pizza pan that I had lightly sprayed with cooking spray, just to be safe.  Press the dough into a round that is about two inches thick, then use a knife to score it into eight wedges:

I baked this at 400 degrees for around 30 minutes–look for browned edges and a top that feels firm.
Remove and cool for a few minutes before placing the wedges on a rack to glaze.  I used a cooling rack placed over wax paper to catch the drips, as shown at the top.  The glaze is very simple but adds a ton of flavor from the vanilla bean.  If you don’t want to splurge on a bean you can just add in a little extract instead, but you will be missing out.  I cut the end off of a vanilla bean, used a knife to split it in half, and scraped out the seeds:

Your hands will smell so delicious after this!  Stir the vanilla seed and pulp into a two tablespoons of almond or coconut milk, and then stir in a cup of powdered sugar, or enough to get a smooth, pourable glaze.

Drizzle over the scones and let the glaze harden a bit before devouring.  These are so delicious, and even if you have no desire to do vegan baking they are well worth your time.  They are flaky, crispy, and tender, with a lot of flavor.  I think you will enjoy.

Thanks for reading,

-Angela

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4 Responses to Coconut-Date Scones with Vanilla Bean Glaze (Vegan)

  1. Anonymous November 20, 2010 at 7:40 pm #

    Yummy, I am going to make this deliciousness very soon. I love vanilla smelling fingers, too:)

    Dicle

  2. Angela FRS November 20, 2010 at 7:49 pm #

    Soooo worth it! Let me know if you make them 🙂

  3. VeganPatty November 20, 2010 at 8:18 pm #

    Holy Deliciousness, Batman! I now know what I'm making for Thanksgiving!

  4. Roxana GreenGirl {A little bit of everything} November 8, 2011 at 3:41 pm #

    Wish I had one for breakfast! They look amazing Angela!

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