You’re probably familiar with bergamot, even if you haven’t tasted it outside of earl grey tea before. It’s my favourite scent and I use it for everything from deodorant to soaps. Added to vegan cream scones, it’s delicately floral and just a touch sharp, a perfect contrast to the richness of the scone.
These are cream scones as in they’re made with coconut cream. Not too sweet, but rich and soft with a crisp outside. Spelt flour, coconut oil, and a little coconut sugar make a lighter scone than usual, and they’re pretty easy to make – I use a food processor and don’t chill them.
For this recipe you use the bergamot rind in both the scones and a coconut cream to serve them with. It’s much more floral than other citrus fruits I’ve tried and tastes just as lovely as it smells – if you get the right variety! The type I got isn’t true bergamot, but actually citron beldi or bouserra lemon, a traditional Moroccan type that’s often used to make preserved lemons.
The smell is distinctly similar to bergamot and according to David Lebovitz, readily available in France as well as Germany, and referred to as bergamot there as well. A true bergamot, which is green and has a very overwhelming flavour, can’t be used in this recipe. Don’t worry if you can’t find the specific variety I’m using here. This recipe can be made with many other citrus fruits (see below).
Ingredient Notes and Substitutions
- Spelt flour: use plain white flour in place of spelt if preferred.
- Coconut oil: this should be solid, at room temperature. If your kitchen is quite warm and the oil is soft, refrigerate it for at least half an hour before using.
- Coconut sugar: substitute white or cane sugar 1:1 for coconut.
- Bergamot: use another citrus fruit if preferred, or leave it out. Any type of orange or lemon are excellent here, as is grapefruit and lime.
Don’t skip rolling and folding the dough a couple of times. This helps with the layers and gives them some flakiness, but it doesn’t take long. I imagine you could make them without this extra step, but they won’t be as good.
For the bergamot coconut cream, don’t refrigerate the can beforehand unless your house is very warm. It’s not a whipped cream, more of a loose lemon cream.
You can, of course, make this without a food processor. Simply whisk the dry ingredients together, then add the coconut oil and rub it in with your fingers until it looks sandy. Stir in the cream and lemon with a wooden spoon and roll out as per the instructions above.
How to Store
Storage: best the day they’re baked, the scones can be stored in a sealed container for a couple of days at room temperature.
Freezing: freeze the unbaked scones in a single layer on a baking sheet before transferring to an airtight container. Bake from frozen, adding a couple of minutes onto the baking time. Freeze baked scones in an airtight container for up to three months.
- Don’t skip the wash: the coconut milk wash helps slightly with browning and makes the outside a little more crisp, but note that they won’t brown as much as they would if you used an egg wash.
- No need to flour: in my experience, you shouldn’t need to flour the surface you roll the dough out on. If you’re concerned then add just a sparse amount of flour so you don’t dry out the dough.
- Keep it cold: if your house is rather warm, chill the scones before baking to make sure they get a good height.
More Citrus Desserts
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Vegan Cream Scones with Bergamot
- 440 grams light spelt flour
- 60 grams coconut sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon vanilla powder
- ¼ teaspoon sea salt
- 70 grams coconut oil
- 250 ml full-fat coconut milk cream only**
- Juice of a bergamot lemon ~3 tablespoons
- Zest of a bergamot
- Additional coconut milk for wash (optional)
Bergamot Coconut Cream
- 125 ml coconut cream from a can of coconut milk***
- 1 tablespoon honey or maple syrup
- Juice and zest of a bergamot
- Preheat the oven to 190°C (375°F) and grease a large baking sheet with coconut oil.
- Place the flour, coconut sugar, baking powder, baking soda, vanilla, and salt into the bowl of a food processor fitted with the blade attachment. Mix until combined, then add the coconut oil and pulse until a sandy mixture forms.440 grams light spelt flour, 60 grams coconut sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon vanilla powder, 1/4 teaspoon sea salt, 70 grams coconut oil
- Whisk together the coconut milk, lemon juice, and zest. Add this to the flour mixture 1/4 cup** at a time, mixing briefly between each addition. The dough should be soft but not overly wet. Remove it from the processor, divide into two pieces, and shape each into a rough ball.250 ml full-fat coconut milk, Juice of a bergamot lemon, Zest of a bergamot
- Place the dough onto a flat surface and roll to about a 3cm thickness. Fold twice (to get four layers), roll again, and repeat a total of three times. Roll the dough out a final time to a 3cm thickness, shape into a circle with your hands, and cut in half. Cut each half into three triangles. Repeat for the second half of the dough, placing the triangles onto the prepared baking sheet.
- Brush the scones with a little coconut milk and bake the scones for 17-20 minutes, or until the tops are golden. Cool for a few minutes on the pan before removing and cooling fully on a rack. These are best the day they’re made but still good on day two; any longer and they dry out.Additional coconut milk
Bergamot Coconut Cream
- Place the coconut cream, honey, bergamot juice, and zest into a bowl. Whisk by hand for about a minute, or until smooth and creamy. Serve immediately or refrigerate for up to three days. The end result is quite tart and nice with the scones, but you can also use regular coconut whipped cream.125 ml coconut cream, 1 tablespoon honey or maple syrup, Juice and zest of a bergamot
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.