1 am baking meditations. That’s the shizzle. Sometimes sleepless night just call for some kick ass baking. And thus vegan stones were created.
4 c. of all purpose flour
1.5 c of dried cherries, cranberries, and figs
2 tbsp of sugar, plus 1 tbsp for sprinkling
2 tsp baking powder
1/8 lemon zest
1/4 tsp sea salt
8 tsp of coconut oil
1 tsp of vanilla extract
1/8 tsp of cinnamon
1.5 c of almond milk
1. Preheat oven to 204 C or (400 F). Then put all dry ingredients (flour, sugar, baking powder, sea salt, cinnamon, lemon zest) into a large bowl. Add the coconut oil one teaspoon at a time. Mix the flour and oil with your hands really working it into the dough. Add the vanilla and the milk, start mixing it with the spoon. When the dough is mixed well, place it on a flat board and start kneading. Add a bit of flour. When dough feels combined (about 1 minute of kneading), cut it in half and make to circular disks. Cut the disks into 6 parts each (they will look like triangles) and layer them on a flat stone.You can either put parchment paper down, or just brush the stone with coconut oil.
Sprinkle the scones with a little bit of sugar and then pop them into the oven for 15 to 20 minutes. Turn the pan around half way through the baking process.
Scones will be golden brown. Serve with a bit of honey and a huge glass of almond milk. Enjoy!
Recipe is adapted from here.