blog of matthew moore

So last Sunday night I found myself needing to bake in the kitchen.

Not only did I end up baking some Kingman’s Vegan Zucchini Bread (adjusted for high altitude — I added two tablespoons vegetable oil) but I also made my very own Vanilla Hinted Fresh Strawberry Scones.

Now I have to warn you –these are prototypes and they still need some improvement. However, after many attempts I’ve declared that these are my first successful scones and I wanted to share my recipe for all so as to solicit your suggestions for improvements, especially for high altitude.

Nonetheless, here are my Vanilla Hinted Fresh Strawberry Scones…

Ingredients:

• 3 cups flour*
• 1/2 cup brown sugar
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• 1/4 teaspoon salt
• 1/4 cup plus two tablespoons canola oil
• 1 cup plain soy milk, chilled
• 2 tablespoons vanilla extract
• 1 cup fresh strawberries, rinsed and quartered
• Turbinado sugar (sugar cane extract - A popular brand name is Sugar in the Raw) for sprinkling**

* I used an all-natural white whole wheat flour but next time I’ll try using a blend of oat flour and pastry flour or white flour and pastry flour or just plain white flour — the white whole wheat was just a bit to "wheaty" for me.

** Plain sugar is fine too — just make sure you’ve purchased a white sugar that is vegan verified.

Directions:

1. Mix dry ingredients in a large bowl with a whisk.
2. Mix wet ingredients in a small bowl with a whisk.
3. Stir in wet ingredients into dry ingredients and mix until just combined - resist the urge to over-mix.
4. Gently fold in strawberries.
5. Divide dough into two parts and dump out each section onto a floured work surface, shape into 6 inch circles, cut into triangles using a pizza cuter, and place on a pizza stone or onto parchment paper on cookie sheet.
6. Sprinkle tops with a bit of turbinado sugar.
7. Let dough rest while oven preheats to 425 F.
8. Bake for 13-16 minuets until top is firm to the touch and the bottom is lightly golden.
9. Let cool for about 5 minutes before serving with a hot cup of coffee.