Elevate your morning routine with a breakfast that feels indulgent yet refined. These vegan pineapple scones offer a delightful summer-inspired flavor profile, perfect for pairing with tea and experiencing the subtle sweetness of each bite.
Pineapple Scones [Vegan]
Ingredients for Your Raw Vegan Pineapple Scones
- 3 cups whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon lemon juice
- 3/4 cup non-dairy milk (e.g., almond or soy)
- 3 tablespoons maple syrup
- 1/4 cup plus 2 tablespoons coconut oil, solidified in the fridge
- 1 teaspoon vanilla extract
- 1 can (approx. 15 oz) crushed pineapple, well-drained
- Cooking spray or olive oil
- 1 tablespoon coconut sugar or brown sugar
- 2 tablespoons sliced raw almonds
- 1 tablespoon fresh rosemary, finely chopped
Crafting Your Raw Vegan Pineapple Scones
- Preheat your oven to 425°F (approximately 218°C).
- In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. This incorporates all ingredients thoroughly.
- Combine lemon juice and non-dairy milk in another container until they begin to curdle slightly – this creates your raw vegan dough base.
- Add maple syrup gradually to the curdled mixture once it reaches a consistency similar to sour cream.
- Cut solidified coconut oil into small cubes. Incorporate these carefully into the dry ingredients without fully melting them, as they should remain solid until baking.
- Gradually add the milk-syrup mixture and vanilla extract while incorporating the crushed pineapple until all components are smoothly integrated.
- Transfer the dough to a lightly floured surface or bench scraper. Gently form it into a cohesive ball for rolling out, ensuring minimal gluten development by avoiding overworking.
- Pick up one end of the dough (away from you) and fold it down onto itself; flatten slightly with your hand before folding again left-to-right to create three layers.
- Using a lightly floured surface or bench scraper helps maintain control during this process. Roll out until approximately 2 inches thick, then proceed as described in step six of the original text for cutting into scones.
- Create uniform circles using a glass dipped in flour (or cut triangles with a knife), placing them seam-side up on parchment-lined baking sheets. Continue folding and rolling remaining dough to achieve between eight and ten total scones.
- Brush tops lightly with cooking spray or olive oil, then sprinkle coconut sugar for enhanced sweetness before adding sliced almonds and rosemary as finishing touches.
- Bake at 425°F (approximately 218°C) for about ten minutes until golden brown around the edges. Rotate halfway through if necessary to ensure even baking.
- Transfer baked scones carefully to a wire rack using oven mitts, allowing them to cool slightly before slicing and serving. Enjoy their texture and flavor while they are still warm or allow cooling completely for room temperature enjoyment.
Notes on Preparation
The folding technique helps develop gluten structure slowly without kneading, contributing to tender scones with defined shape rather than a tough crumb. Ensure the coconut oil remains solidified during mixing and rolling for proper texture.
Nutritional Profile
Per Serving (assuming 8 scones):
Calories: Approximately 235 kcal
Carbohydrates: About 39 grams
Fat: Slightly over 8 grams
Protein: Roughly 6 grams
Sodium: Around 14 milligrams
Sugar: Approximate 12 grams from maple syrup and coconut sugar
Disclaimer: Nutritional information is approximate based on common ingredients used in this raw vegan preparation. Variations may occur depending on specific brands, ingredient substitutions, or precise measurements.
