From the kitchen
Flaky Almond Milk Scones
Made with cold vegan butter and just enough almond milk to bind the dough, for a tender, flaky scone.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
Ingredients
- 2 1/2 cups All-Purpose Flour
- 1/3 cup Sugar
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup Cold Vegan Butter, cubed
- 3/4 cup Cold Unsweetened Almond Milk
- 1 tbsp Maple Syrup, for brushing
Method
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
- Whisk the flour, sugar, baking powder, and salt together.
- Cut in the cold vegan butter until the mixture resembles coarse crumbs.
- Drizzle in the cold almond milk and stir just until a shaggy dough forms.
- Pat into a circle, cut into wedges, brush the tops with maple syrup, and bake 16 to 18 minutes until golden.
Kitchen note
The maple syrup brush is doing the browning work almond milk can't do on its own — skip it and these scones will be fully baked through while still looking pale on top.
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