I love baking scones.

For starters they are super easy to make, and bake up pretty quickly, making them a solid choice for a quick but tasty breakfast.

I also love that depending on my mood they can be sweet or savory. But even a sweet scone is not that sweet and I appreciate that, especially bright and early for a quick breakfast.

Normally we make a vegan scone with cranberries, chocolate, or blueberries, but recently I wanted something different, and a little more summer tropical themed.

So I opted for pineapple and coconut with a little cruch from some walnuts.

We were seeing off some friends for their 3 week summer vacation and I made them breakfast that morning. I I figured they would be honest with me about the new vegan scone flavor, and the empty plate spoke volumes.

These vegan scones perfect. The perfect texture, the perfect sweetness, with the perfect crunch, and a perfect pineapplely glaze.

If you are reading this and are English and are asking yourself what in the world have I made, and claimed as a scone…this is an American scone. I believe our biscuits are what you call a scone and our cookies are what you call a biscuit. It becomes all very confusing when putting a recipe out on the internet and remembering people form everywhere will see it and read it and most definitely question it.

I think our scones are a bit. “busy” and are normally not topped with anything, cream, butter, jam, and most often just eaten on their own as they are full of this and that, and normally have a glaze on them.

So my apologies to all English readers who can not get behind the American scone. I personally just love all bread type foods, no matter what you call them, just get them in face, ASAP.

So in conclusion, iIf there was ever a scone that screamed SUMMER TIME, this is it. So go make yourself a batch, and call it whatever you like!I just hope most importantly, you enjoy it!

INGREDIENTS:

2 cups of all purpose flour
8 tablespoons vegan butter
1/3 cup sugar plus 1 teaspoon
1/2 cup plain vegan yogurt, I used Kite Hill plain almond yogurt
1 flax egg or starch egg ( 1 tablespoon flax mill or starch + 3 tablespoons water whisked together)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup crushed pineapple, from the can
1/4 cup shredded coconut
1/4 cup chopped walnuts, pecans or almonds

Optional Icing:

1/3 cup powdered sugar
1 tablespoon Pineapple juice from the can of crushed pineapple
extra coconut for spinkling

Instructions:

Preheat oven to 400 degrees

In a medium bowl, combine 1/3 cup of sugar, flour, baking soda, baking powder, and salt. Mix well.
Add the butter, and using your hands, work in the butter until the mixture seem coarse and sort of crumbly. Add the pineapple, coconut, and nuts.
In a small bowl whisk the yogurt and flax egg.
Add yogurt mixture to the dry mixture, and stir unitl combined. Knead until a smooth dough comes together. This dough seemed a little wetter than my normal scone dough so I need to flour my hands well to form it.
Once it has come together, form a disk with the dough about 7-8 inches wide, and 3/4 of an inch thick. Cut the disc into 8 equal triangles.Place scones onto a parchment paper lined baking sheet, and bake for 15-20 minutes. You can brush them with a little plant based milk before popping them into the oven to help them brown. We used oat milk, as it browns nicely, but you can use what you have. They are done once they are light brown on top, and firm in the middle.
Allow scones to cool. You can optionally top them with an icing drizzle once cooled. Just whisk the sugar and pineapple juice and drizzle over the tops of the scones. Sprinkle with extra coconut.
Store in an airtight container at room temperature.

yields 8 scones

If you like this recipe, then try these:

People are often amazed when I serve them vegan baked goods and after the fact, mention they are vegan.

Vegan baked goods can be every bit as good as non vegan if you know what you are doing, and most of the time nobody will ever even know the difference.

This vegan banana bread doesn’t even use an egg replacer and comes out just as delicious as any “regular” banana bread I have ever had.

You can mix in walnuts or replace them with chocolate chips, or any other nut or dried fruit you prefer. It’s moist, fluffy, just the right amount of sweet, and it is 100% vegan.

This bread also will freeze well, so maybe whip up a double batch if you have a bunch of bananas that are on their way out. One loaf for now, one for later. Or one for you, and one to convince, and hopefully impress a non vegan friend or neighbor.

Who knows, maybe all it would take is one convincing loaf of vegan banana bread to help them start to make some changes!

INGREDIENTS:

1 cup all purpose white flour
1 cup whole wheat flour
3/4 cups brown sugar
1/2 cup vegan butter, melted
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
4 very ripe bananas
3/4 cups chopped walnuts
1/2 cup plant milk
1 teaspoon vinegar

INSTRUCTIONS:

Preheat oven to 350 degrees

Mash bananas in a medium sized bowl. Stir in the melted butter and vanilla extract.
In a large bowl, mix both flours, sugar, salt, baking soda, and baking powder.
Mix the vinegar with the milk and let it sit for a few minutes.
Add the wet ingredients to the dry and stir until combined. Mix in the chopped nuts.
Prepare a loaf pan by spraying with some oil or wiping oil inside the pan. Pour the batter into the pan and bake on the top rack for 45 - 55 minutes or until a toothpick inserted into the middle comes out clean.
Allow bread to cool a bit before turning over onto a wire rack or plate to slice and serve.

If you like this recipe, try these:

Vegan Blueberry Crumble Muffins

Vegan Carrot Cake Biscuits with Maple Cashew Butter

Classic Vegan Cranberry Scones