17 December 2011

Apple Coconut Spice Scones

Here's another treat to add to your holiday treat repertoire.
Just the thing for a mid afternoon snack- paired with a warm cup of tea. 
But also great as a breakfast treat.
These are flaky, warm and spicy.
The warm coconut pieces lend a delicate crunchy texture to these scones and the apple pieces, a little tenderness.
The vanilla just gives them that little extra... something!

Dry Ingredients
 1 cup spelt flour
4 Tbsp cane sugar
3 Tbsp finely shredded coconut
1/2 Tbsp baking powder
1 tsp allspice powder
1 tsp vanilla powder
1/2 tsp Ener-G egg replacer
Pinch of salt

Wet Ingredients
3 Tbsp Earth Balance Buttery Spread
6-7 Tbsp canned coconut milk
The Fun Stuff
1/2 green apple, finely diced
3-4 large chunks of candied ginger, minced

Preheat oven to 425 degrees.
In a large bowl, whisk spelt flour, sugar and coconut to remove lumps.
Sift in baking powder, allspice, egg replacer and salt. Whisk again to combine all ingredients.
Cut very cold butter into cubes and, with your finger tips, squash each piece into the flour, leaving buttery chunks the size of peas in the flour mix.
Drizzle in the coconut milk and gently fold batter onto itself until the flour has been absorbed.
Fold in apples and ginger.
Cut dough into 5 pieces that are about an inch in height.
In you want your scone tops to brown well, brush each one with a mixture of soy milk and maple syrup or sugar and sprinkle with coconut, vanilla and cinnamon.
Bake for about 15 minutes or until golden brown underneath and firm on top.

Try these Variations
Add some mixed berries to these scones!
Chocolate Hazelnut is yummy
Maple Walnut
Amaretto Almond
Cranberry Ginger