Monday, August 13, 2012

Vegan Cherry Berry Walnut Scones

A plate of delicious served with a side of fresh fruit & almond milk!
Mmmmhmmmm  fruity scones- veganfied!
What's better than a scone that tastes lightly sweetened and seems to border between a biscuit and cookie?
This recipe was loosely based on The Innocent Primate Vegan's blog post: Vegan Cherry Scones.

Vegan Cherry Berry Walnut Scones

3 1/2 cups flour (used 1 cup oat & 2 1/2 cups all purpose)
1/2 cup agave nectar
2 tablespoons baking powder
1/2 cup walnut cocoa meal (recipe below)
1/4 teaspoon salt
1/4 cup crushed walnuts
1/2 cup fruit ( thawed & chopped a mixture of cherries, blackberries, strawberries, & blueberries)
2 tablespoons unsweetened shredded coconut
1/2 cup soy milk (used So Delicious Unsweetened Almond Protein Plus)
1 teaspoon vanilla
generous sprinkling of turbinado sugar & cinnamon for topping (optional)

No almond meal on hand? Why not a walnut cocoa blend?

Walnut Cocoa Meal

1 cup walnuts
2 tablespoons cocoa

Grind into blender of food processor until a fine, coarse powder is produced.

Mixing agave & flour.
Getting cherries & berries ready for action!
Add 1/4 of milk at a time, but don't over stir the ingredients. I let dough rest for 2 hours before preheating oven to 400 degrees.
With oven preheated at 400 degrees, I skipped kneading and made triangle shapes on cookie sheet, & sprinkled on sugar & cinnamon. A bit sloppy, but it's still scone-y!
Bake for 12-18 minutes, smiling as cinnamon takes over the kitchen air.
Crunchy on the outside, soft, moist, & chewy on the inside.
Though I enjoyed these sweet fruity, walnut treats, somehow, I want to get my dough to be less wet so that it can be kneaded and cut into appropriate triangular shape. Maybe I'll strictly use only oat flour & use fresh fruit as opposed to frozen.
Overall, a good recipe to try, especially if you love walnuts and that slight hint of chocolate flavor.

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