Going, going, scone.. It’s been real Ireland and med school, but California home bound today, with a Espresso + Pecan Vegan Scone in hand! Side note- feeling all the feels at the airport today as Ireland votes to #repealtheeighth, unspoken connections with strangers also reppin’ #yes pins and jumpers.If you’re looking to be inspired, read some of the stories behind #hometovote. Hopefully this amendment will also be going, going, scone. Anyway, these scones were the finale of #cabinetcleanout, and turned out pretty tasty! Not a traditional scone texture (I mean they are vegan..) but were super coconuty if you’re into that. They were gone quickly.. let’s just say that. And easy to whip up, as usual. Recipe by @lentinealexis happy Friday! •
2 cups whole wheat flour
1/2 Tbsp ground espresso
1 cup lightly toasted pecans
1/2 cup shredded coconut (optional)
pinch of salt
1 Tbsp baking powder
1/3 cup warm coconut butter or coconut oil
1/3 cup local honey or maple syrup
1 tsp vanilla extract
1/4 cup + 1 Tbsp hot water
In a medium sized bowl, combine the dry ingredients. Mix well. Add the pecans and coconut, again, mixing well, and set aside. Warm the coconut butter and honey together - either over low heat on the stove or in the microwave - and stir until its lump free. Then, pour the coconut mixture over the dry ingredients and press it into the dry ingredients to combine completely. Pour the water over the dry ingredients and, with your hands, squeeze and press the mixture so it comes together into a dough. If the dough has a hard time coming together, add a tiny bit more water but not too much!
Turn the dough out onto a lightly floured surface or cutting board and pat the dough into a nice little round circle. Cut the circle into sixths. Place the scones - evenly spaced - onto the prepared cookie sheet, brush lightly with coconut oil. Bake at 350 F for until lightly golden (13-14 minutes or more.) Enjoy!!!