Another great recipe from Isa Chandra Moskiwitz. She has a great basic scone recipe in her book that you can easily adapt and make your own with a few added ingredients. Strawberries were reasonably priced at the market and the garden is producing a lot of Rosemary. These are two flavors that go very well together. I think what I like about scones is that they are by their own nature messy and imperfect, just like most of us!
I love that this recipe is also Vegan. I'm forever amazed by Vegan desserts and how great they can be. And if you have jumped on the coconut bandwagon you probably have a jar of it sitting around for which this is a great recipe for!
You will need:
1.5 Cups of chopped fresh strawberries
1/4 Cup mashed strawberries
1 Cup plus 2 TBSP Nut Milk (I use Unsweetened Cashew but Almond or Soy will also work just fine). try Sunflower for a super creamy texture!
2 tsp apple cider vinegar
3 Cups AP Flour
2 TBSP baking powder
1/4 Cup sugar
1/4 tsp salt
1/4 Cup refined coconut oil
1/4 Cup canola Oil
2 Sprigs of fresh rosemary finely chopped.
Wash and Chop the strawberries and set aside toss in the rosemary so you don't forget it!. Use a hand blender to blend the 1/4 strawberries and set aside.
Preheat the oven to 400. Lightly spray a cookie sheet.
In a measuring cup stir together the vinegar and milk. Set aside to curdle.
In a large bowl, sift together the flour, baking powder, sugar and salt. Add the coconut oil and cut it into the flour with a pastry blender or use your fingers. Add the milk mixture and canola oil. Mix until just combined. The dough should be clumpy and not sticky.
Fold in the Rosemary/Strawberry mixture. Finally, lightly fold in the Pureed strawberry, folding just a few times.
Using your hands, make a roughly shaped ball with about 1/4 cup of mix and pat down slightly onto the cookie sheet. Leave about an inch between them. Bake for 15 minutes or until bottoms are browned and tops are firm. Cool on a wire rack before serving.