On Wednesdays, I bake pink.
It’s been rainy the past two days and in the midst of all the wet and cold commuting, I’ve found myself drawn to finding warmth in what I watch and read — wedding videos & wedding stories. So genuine and so incredible, sometimes I do end up in happy tears. For those of You who used to watch iCarly too, did You know that Nathan Kress is blissfully married? Nathan and his wife, London, released their wedding video earlier this year and it’s just breath-taking.
I made pink raspberry scones to bring with me today because baking is love in my books. These scones were adapted from Love & Lemons‘ Vegan Raspberry Coconut Scones recipe, which I thought would be perfect since I had just about a cup’s worth of coconut flour to use up. She said that ‘[coconut flour is] a funny flour to work with. It’s never a 1:1 replacement in baking recipes because it absorbs so much more liquid than any other kind of flour’. It’s so true, which was why I was so pleasantly surprised how it really helped the texture of these scones: they were dense in the way that scones schould be, but not dry in the way that scones often are.
I know many people like their scones with glaze, but I’m just really not a fan of glaze, so I left it out. I’ll leave the recipe for a glaze below too though!
1 cup plant-based milk
5 tbsp chilled coconut oil
1/2 cup coconut flour
1 tbsp baking powder
1/3 cup coconut sugar
2/3 cup raspberries, sliced in half
3 cups rolled oats (OR 2.5 cups oat flour)*
*To make oat flour, simply process/ blend oats until flour-like consistency.
1 cup powdered sugar
2 – 3 tbsp plant-based milk
Simply stir together to make the glaze.
— — —
- Preheat the oven to 200°C (400°F).
- Place 2 cups of oat flour in a large bowl (reserve the remaining flour for dusting later).
- In the large bowl, add the coconut flour, coconut sugar, and baking powder. Mix well.
- Add the chilled coconut oil into the dry ingredients and mix until the mixture resembles coarse crumbs. Add the plant-based milk and stir to incorporate.
- Turn the dough out onto a floured surface and knead gently several times, incorporating more flour if needed.
- Separate the dough into two halves. Working with one half at a time, pat the dough down and place ⅓ cup of the raspberries on one side of the dough. Fold the other side of the dough over the raspberries and press gently so that some raspberries show through. Form the dough into a 1-inch thick circular shape (like a pizza) and slice into 6 triangles. Transfer the scones to the baking sheet. Repeat with the second half of dough.
- Bake for 12 to 15 minutes or until golden brown. Remove the scones from the oven and cool on the pan for 10-15 minutes before serving. *Only drizzle the glaze when the scones have fully cooled.
Adapted from Love & Lemons’ Vegan Raspberry Coconut Scones recipe
Thank you Jeanine, these were a hit!