Vegan Coffee Scones with Coffee IcingPosted: December 12, 2010
I literally just smacked myself in the forehead.
I spent twenty minutes typing a hysterical narrative detailing my decision to make coffee-laced scones as my Eating Through the NFL installment since Starbucks is the first thing I think of when I hear Seattle.
Tiny problem: We’re playing Washington today, not Seattle.
In fact, we aren’t due to play Seattle for two more weeks, and I just used my delicious Seattle-ite recipe for the Redskins.
I officially am as dense as our quarterback, and yes, as a matter of fact, I am a blonde, thank you for asking.
My saving grace is that food inspired by Seattle can still qualify as food inspired by Washington on the grounds that Seattle is a city in Washington and thereby a legal substitution (penalty for dumb mistakes shall be declined – replay first down.)
That’s my logic and I’m sticking to it. Now, on to the good stuff.
It’s no secret that I love me my coffee and I love me my scones (I even brought one home from Starbucks in lieu of a birthday cake this year!)
With all the baking I’ve been doing this weekend, however, the last thing I wanted to do was stuff leftovers from another batch of sugary goodies into my freezer. A miniature, two-serving batch seemed like the perfect solution: one for now, one extra just in case it turned out especially good 😉
Good it was, my friends, good it was.
Scones adapted from Food.Com; serves two
Ingredients (for scones):
- 1/4 cup oat flour
- 1/4 cup unbleached white flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3/4 tablespoon raw turbinado sugar (plus additional for topping – optional!)
- 1 tablespoon vegan butter (I used Smart Balance Light)
- 1/4 flax egg (1/4 tbsp ground flax + 3/4 tbsp water, stirred and chilled)
- 1/16 cup brewed coffee
- 1/16 cup vegan milk (I used Unsweetened Vanilla Almond Breeze)
- 1/8 cup raisins
- 1/8 cup slivered almonds
Ingredients (for icing)
- 1/4 cup powdered sugar
- 1/2 teaspoon vegan butter (again, SBL)
- 2 teaspoons brewed coffee
- Preheat oven to 400 degrees.
- Assemble your flax egg and pop into the fridge to “gel”.
- In a medium bowl, sift together dry ingredients (flours, sugar, and spices).
- In a small dish, combine together wet ingredients (flax egg, milk, coffee). Add to dry ingredients along with your raisins and nuts, stirring until an evenly distributed dough forms.
- Divide dough into two portions and form into triangular mounds on a greased baking sheet. Bake for 15 minutes.
- While the scones cool, stir together frosting ingredients. Use a spatula to spread across top of completely cooled scones.
Be still my heart.
The coffee flavor in the scones themselves is fairly subtle, yet it really pops in the icing; meanwhile the warmth of the spices make them reminiscent of a steamy latte.
Sweet carby deliciousness, drippy icing, and hints of coffee in each warm, chewy bite? Can you get any better than this?
I’m a little glad I mistook my teams 😉