I’ve always been cold-natured, but now that I’ve lived in Texas for almost 8 years, any time that it drops below 70 degrees is a reason to put on my fuzzy socks and make a big pot of tea. I’ve been having major scone cravings to go along with the gallons of tea that I’ve been drinking lately, but I didn’t have a good go to recipe.
After some scone research, I decided to go with a British style recipe. It’s less sweet than it’s American counterpart and more cakey than biscuity. You don’t have to have cold ingredients, and you don’t have to fret about overworking the dough. There’s nothing I hate worse than tip-toeing around finicky scone dough and still having the end result come out tough. British scone dough starts out by coating the flour in fat so that it’s harder to overwork the gluten. You can knead it and roll it out without being afraid of impending hockey pucks.
Because I planned to stuff these scones with apples and cinnamon sugar, I wanted a scone recipe that would be a not to sweet vehicle to let the apples shine while still being light and fluffy. Oh, and I also wanted them to be vegan. I don’t ask for much, do I? I found that watching this video from America’s test kitchen put me on the right track. Even though I replaced the butter with coconut oil, the milk with coconut milk, and omitted the eggs all together, I used the same basic mixing method. And then I stuffed it with apple pie filing. I’m not sure if the Brits would approve, but I liked the end result.
I don’t normally do step by step instructions, but I thought it would be helpful this time. Scroll past the recipe for the steps.
