By Genevieve
On rainy, dreary days like we are having here today, all I want to do is stay inside in my pajamas and bake!
I actually made these scones a few days ago, but they would be the perfect little treat to cheer you up on a day like today - or any day for that matter!
There are a lot of good things I could say about these scones, but I have two favourites:
1) They are just so cute! I love miniature baked goods...plus cutting the dough into smaller pieces means I get to have more scones!
2) They are vegan! I used to think that butter and cream were essential ingredients for making proper scones, but now I know that you can get soft, fluffy and moist scones without either of these things!
I only made a small batch for myself, but you can easily double the recipe for sharing with others - if you can bear to part with them!
Vegan Mini Peanut Butter Scones
Adapted from With a Side of Sneakers
Ingredients:
- 1/2 cup light spelt flour
- 1/2 cup all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp cinnamon
- 1/2 tbsp granulated sugar
- 1/2 tbsp brown sugar
- 1/2 tbsp ground flax
- 1.5 tbsp warm water
- 40 mL almond milk (I used vanilla)
- 1/2 tsp lemon juice
- 2 tbsp peanut butter
Instructions:
Mix the flax with water and set aside.
Mix the almond milk with lemon juice and set aside.
Combine all the dry ingredients in a bowl. Then add in the wet ingredients and the peanut butter and mix to form a dough. (I found it a bit difficult to mix in the peanut butter this way - I had to use my hands. I would suggest warming up the peanut butter in the microwave first briefly to make it a bit easier to mix in).
Turn the dough out onto a floured surface. Flatten into a circle and cut the circle into six equal wedges.
Places wedges on a parchment-lined baking sheet and bake for about 11 minutes at 375 degrees. Let cool on a wire rack.
I thought these were a bit too plain to eat on their own, but they are perfect for spreading with peanut butter!
Or you can make them a bit more decadent with a glaze...Instead of the peanut butter glaze from the original recipe, I used this amazing peanut butter-banana combination from Oh She Glows - if you haven't tried it yet, you definitely should! It also went really well with these scones.
Peanut Butter Banana Glaze
Adapted from Oh She Glows
Ingredients:
- 1/2 a ripe banana, mashed
- 1 tbsp peanut butter
- 2 tbsp icing sugar
- pinch of salt
Instructions:
Whisk all ingredients together.
This should make about the right amount for the above scone recipe, but since I wasn't eating all the scones right away, I just kept the glaze in a separate container to spread on each scone whenever I ate one. The glaze also doesn't last that long in the fridge (1-2 days), so I didn't want to make too much and end up having to waste it (Although if you do have extra, I'm sure you could easily find other uses for it!)
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