What makes these vegan scones flaky?

The key to flaky vegan scones in this recipe is using frozen coconut oil, cut into small pieces and worked into the dry mix without overhandling, which prevents it from melting before baking.

What kind of pineapple should I use for this recipe?

This recipe specifically calls for one can of crushed pineapple, which should be thoroughly drained before being added to the dough mixture.

Can I substitute the coconut sugar for the topping?

Yes, the recipe suggests you can use either coconut sugar or brown sugar for sprinkling on top of the scones before baking.

Why do I combine lemon juice with non-dairy milk?

Combining lemon juice with non-dairy milk creates a curdled mixture, similar to vegan buttermilk, which helps to activate the baking powder and soda for a light and tender scone texture.

How many scones does this recipe yield?

Following the shaping and cutting steps with a drinking glass or knife, you should end up with between 8 and 10 scones from this recipe.

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Pineapple Scones
[Vegan]

Name: Pineapple Scones [Vegan]
Cook time: 30 min
Yield: 8-10
Ingredients: 3 cups whole wheat flour; 1 tablespoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 3/4 teaspoon lemon juice; 3/4 cup non-dairy milk; 3 tablespoons maple syrup; 1/4 cup and 2 tablespoons coconut oil, frozen; 1 teaspoon vanilla extract; 1 can crushed pineapple, drained; Cooking spray; 1 tablespoon coconut sugar (or brown sugar); 2 tablespoons sliced raw almonds; 1 tablespoon fresh rosemary, finely chopped

FK By: Frugal Vegan by Katie Koteen & Kate Kasbee

Author Bio

Katie Koteen is the founder and photographer behind Well Vegan, a vegan meal planning and... Read More

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Golden brown vegan pineapple scones, sprinkled with coconut sugar, sliced almonds, and fresh rosemary, cooling on a wire rack.

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Pineapple Scones [Vegan]

235

8-10

Dairy Free

Vegan

Start your day off with a breakfast that will make you feel classy and chic. Enjoy the summery flavor of these scones along with some tea for optimal enjoyment. Getting a surprise chunk of pineapple in each crumbly bite adds the perfect jolt of sweetness!

Ingredients You Need for Pineapple Scones [Vegan]

3 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon lemon juice
3/4 cup non-dairy milk
3 tablespoons maple syrup
1/4 cup and 2 tablespoons coconut oil, frozen
1 teaspoon vanilla extract
1 can crushed pineapple, drained
Cooking spray
1 tablespoon coconut sugar (or brown sugar)
2 tablespoons sliced raw almonds
1 tablespoon fresh rosemary, finely chopped

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How to Prepare Pineapple Scones [Vegan]

Preheat the oven to 425°F.
Sift together the flour, baking powder, baking soda, and salt in a large mixing bowl.
In a separate bowl, combine the lemon juice and nondairy milk. Once the mixture curdles, add the maple syrup.
Remove the coconut oil from the freezer and cut it into small pieces. Work the coconut oil pieces into the dry mix until fully incorporated. Be careful not to handle it too much, though. You don’t want the coconut oil to melt until it gets into the oven.
Slowly pour the curdled milk mixture into the dry ingredients a little at a time, followed by the vanilla and pineapple. Stir until all of the ingredients are fully combined.
Carefully transfer the dough to a floured surface and form it into a ball. Use your hands to flatten it into a 2-inch thick slab. Fold the dough in half by picking up the end furthest from you and bringing it down to meet the end closest to you. Flatten it a bit, and then fold the dough in half again from left to right. Use a rolling pin to roll the dough into a 1 1/2-inch slab.
With a drinking glass, stamp the dough into circles (or use a knife to cut triangles) and transfer to a baking sheet lined with parchment paper. Take the remaining dough and repeat the fold, fold, roll, and cut process. You should end up with between 8 and 10 scones.
Lightly spray the tops of the scones with olive oil or coconut oil cooking spray. Sprinkle each with coconut sugar, and top with sliced almonds and rosemary.
Bake for 10 minutes or until the scones are fluffy and golden brown. Transfer the scones to a wire rack and allow them to cool slightly before serving.

Notes

Book design by Page Street Publishing Co. Photography by Allie Lehman Cover design by Mette Hornung Rankin

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.