Ever since I watched “Pride and Prejudice” in middle school, I have been hooked on the aesthetics of the 19th century; the gowns, the bonnets, the tea sets, the embroidery and the SCONES.
I wanted to learn to make scones because it seemed like everyone in that time period sustained themselves off of these triangular puffs, and well, I wanted to too. So I looked up a buttermilk scone recipe, and made many batches following the directions for years, up until now. Butter, eggs and buttermilk are things that I don’t really want on my agenda these days so, I figured, hey, why not use applesauce instead of animal products and see what the hell happens. The result is below, my DELECTIABLE, 99% vegan, walnut scones.
What you will need:
- - 2 cups whole-wheat flour
- - 1 cup crushed walnuts
- (Or chocolate chips, raisins, or other nuts of your choice. I didn’t have cashews at home, but you already know I would have thrown some in there…)
- 1 cup applesauce
- ½ tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 4 tbs. honey
- (Many vegans don’t eat honey for ethical reasons, but I wanted these baked babies to taste sweet, so that's why I think this recipe is 99% vegan… ¯\_(ツ)_/¯)
- 2 tbp. Runny nut butter (Almond or Peanut Butter, your choice)
- (Basically, I used very runny organic peanut butter and made sure to include the oil that sits at the top. Make sure you use drippy, runny, almond butter or peanut butter so it can mix in easily. If this isn’t clear, drop me a comment below and I can shoot you a text, or an email, or a letter explaining what I mean.)
- A dash of cinnamon
- A splash of vanilla extract
Preheat your oven to 400-degrees fahrenheit. In a large bowl, combine the dry goods. This includes all the goods listed above that are dry. Easy peasy. Then add the melty, runny, oily, nut butter and give it a good mix. Add in the applesauce. Now, don’t be afraid to get aggressive with your kneading. Fold and mix and poke and prod until the mixture looks like a proper hunk of dough. It shouldn’t be nor look too wet, if so, add a dash of flour. If it seems a little dry, a dollop of apple sauce will do the trick. Knead, knead, knead. Then, on a non-stick cookie sheet, place scone-shaped spoonfuls about half an inch apart on the sheet. Your scones don’t necessarily have to be triangle shaped, but it makes them easier on the eye I guess? I mean, who said scones should be triangles? Regardless, get those babies on the sheet and put ‘em in the oven. Let them bake for about 15-18 minutes, or until the insides aren’t terribly moist when you slice one with a knife. When they are done, drizzle with honey and eat them warm. So flippin' good!