Vegan bergamot scones made with coconut cream and floral citrus. These healthier, rich cream scones can also be made with lemon or orange zest if you can't find bergamot.
Course Dessert
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 12scones
Ingredients
440grams/ 3 cups light spelt flour
60grams/ 1/4 cup coconut sugar
1tablespoonbaking powder
½teaspoonbaking soda
½teaspoonvanilla powder
¼teaspoonsea salt
70grams/ 1/4 cup coconut oil
250ml/ 1 cup full-fat coconut milkcream only**
Juice of a bergamot lemon~3 tablespoons
Zest of a bergamot
Additional coconut milkfor wash (optional)
Bergamot Coconut Cream
125ml/ 1/2 cup coconut creamfrom a can of coconut milk***
1tablespoonhoney or maple syrup
Juice and zest of a bergamot
Instructions
Preheat the oven to 190C / 375F 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.
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.
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.
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.
Notes
• This does make quite a large batch so if you're not big on the idea of eating your weight in scones within two days, you can halve the recipe. • 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. • 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. • The coconut milk wash helps slightly with browning and makes the outside a little more crisp, but they won't brown as much as they would if you used an egg wash. * This is the coconut "cream" scooped from the top of a can of full-fat coconut milk. **After you've made them once, you don't have to add the milk slowly like this. Some of you may find the dough too wet if you add all the milk at once and may need slightly less (depending on the variety of flour and thickness of the cream) so it's good to go in batches the first time just in case. ***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.