Saturday morning apple picking and Sunday morning pumpkin patch visiting, followed by a little rain. It has been a nice fall stretch we are having here in southern CA, despite the heat bump for a few days. I know fall has arrived in my heart when cravings for bowls of veggies are countered with ones for fresh scones and muffins. Two of which I had you vote for last week on Instagram (so neat by the way) and “team scones” dominated the polls – YAY. Deep down I was on team scones too, and don’t worry you double chocolate muffin lovers, the other recipe will find it’s way here soon. However, for now these scones have won my heart. Team scones for life.
You sweet readers have also won my heart, and I apologize for letting myself get so behind on responding to all of your heartfelt comments. I hope to play catchup over this next week, and if I could deliver a box of scones to each of you I would. I took a leaf from my own book last week and took time to really think of what it was that I wanted to eat. Lists of fancy recipes were laid out in front of me on random pages of college-ruled notebooks, but the only thing I cared about was when I was going to bake my next scone.
We have a close relationship, scones and I. Even before I followed a plant based diet and would treat myself to a butter-laden one at the coffee shop from time to time. Since developing my own method I can’t help but whip these up with varying fillings on the regular. They are slightly different than the traditional scone, although the outward appearance is pretty mirror-like. The interior is dense, as it should be, but fluffier. The outer crust is so crisp, crumbling right into your mouth and revealing the fluffy interior studded with fillings. I give all the credit of this brilliant flavor combo to Louis from The Great British Baking Show. He whipped up a cookie one week with carrot, coffee and chocolate – and I immediately took note to include them in a recipe of my own too. I was drooling at the thought of them being married together in a baked sweet.
I know it is a bit bold to call out a recipe favorite of all time, never knowing all of the deliciousness that exists in the world. But if I could walk out on this hypothetical ledge with you today, I would say this is my favorite baked sweet – of all time. Over cookies, brownies, and cakes – I just want these scones. Every day, forever. Which is why I ate two for dinner the first day I made them, and felt flipping fantastic. It didn’t have the exact ratio of carbs, protein, nutrients, and fat to constitute a complete meal – but I felt completely happy, and sometimes that is more important.
CARROT + COFFEE & CHOCOLATE SCONES
Makes 4 large scones.
1 1/4 cups light spelt flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
2 tablespoons coconut sugar
1 tablespoon coffee grounds (see note)
1/2 cup shredded, fresh carrot
1/3 cup chopped dark chocolate
1/4 cup coconut oil, as a solid (see note)
2 tablespoons almond milk
1 teaspoon apple cider vinegar
Combine the dry ingredients (spelt flour trough dark chocolate) in a medium mixing bowl and toss well, making sure to coat each piece of carrot and chocolate with flour. Add the solid coconut oil, and break apart into the dry mixture using a fork (or your fingers if it’s too hard). Once the oil is incorporated, causing the flour to form little pea sized clumps throughout, add the almond milk and apple cider vinegar. Mix well until the dough begins to come together. Using your hands to press the dough into a ball inside of the bowl, if it is too dry to do so then add another tablespoon of almond milk and mix again.
Transfer the dough to a parchment lined baking sheet and form into an eight inch long log, about two inches high (as pictured above). Place in the freezer for 10 minutes.
While the dough is chilling in the freezer, preheat the oven to 400F.
Remove the baking sheet from the freezer after 10 minutes. Cut in half using a large knife, and cut diagonally across each half, forming 4 triangular scones. Space the scones a few inches apart on the sheet and place in the oven. Bake for 23 to 25 minutes. The tops and edges should be a nice golden brown.
Transfer to a wire rack, let cool, and serve right away.
Scones are best eaten the day they are made, and get soft when stored. If you must store them, place in a parchment bag and loosely close the opening. Leave on the counter and enjoy by the following day.
NOTE: For the coffee grounds, I recommend using a courser grind of your favorite grounds. A finer grind lets the coffee almost disappear into the scone and go unnoticed. If you wish to make these without coffee, substitute 1/4 teaspoon of ground cinnamon and 1/4 teaspoon ground cardamom for another layer of flavor. For the coconut oil, if your kitchen is warmer and the coconut oil is not solid at room temperature, measure out the quarter cup into a small dish and place in the fridge to harden beforehand. Line the dish with plastic wrap for easy removal, if desired.