I think this has been the tastiest spring and summer as of yet here on FW. We enjoyed cherries in our quinoa breakfast bowls, whipped up a refreshing artichoke dip with spinach and avocado, tossed together grilled corn and jicama with sweet watermelon for a salad that was as spicy as it was refreshing, cooled off with both pistachio and (fresh) mint ice cream pops, and a strawberry hot fudge sundae that will go down in Scott and I’s books for life. We even snuck in some chocolate snacks with my favorite (no-bake) seedy chocolate nut clusters and dark chocolate tigernut cookies too! Last week we finally heated up the oven a bit to stuff roasted cauliflower with cilantro into pillow-y sweet potatoes with fresh chard, ‘easy’ guacamole, fresh scallions and a creamy chipotle sauce. WHOOP.
Now this week we are heating up the oven a little more with the stovetop, but only for a short bit, to bring together a summer plum jam and the best classic vegan scones I have yet to experience (right up there with the carrot, coffee, and chocolate scones from last fall). This season is looking mega delicious, and I’m really thankful for Izy and her new cookbook The Savvy Cook for introducing this beautiful scone (and so many other inspiring recipes) into our lives this year.
One of my favorite fruits of summer I am always itching to sink my teeth into is a super ripe and sweet plum. I prefer the red fleshed varieties, and quickly snatched up a few pounds when I felt their squishy juices as I gave them a squeeze at the farmers market the other week! It took every ounce of self control in me to refrain from eating the lot as-is. I’ve decided to make a new goal of one fresh jam per season, in hopes of eating more jam (thats a legit hope, right?) and getting a bit better at the process as well. Amidst the handful of recipes from Izy’s new book that we have tried, this scone spoke to both of our hearts the most. Over my years of baking, scones have been something of great excitement and joy for Scott and I – it’s buttery and dense crumb luring us in, always. I’ve made my fare share of filled and flavored varieties, however, a classic this-can-stand-on-its-own scone has yet to be perfected in my kitchen. That was until the arrival of Izy’s cookbook.
Izy’s The Savvy Cook is filled with inspiring vegetarian recipes you’ll feel you can actually make. Today. Maybe even a few at once. Because they are that approachable. She covers snacks like the banoffee peanut bites, and smoothie boxes you can put together to keep in your freezer. Her “clear out the fridge” section is my favorite, helping you along with ideas for how to pool what you’ve got leftover and throw together a magnificent pizza, taco, or stir-fry night. She has a recipe for a single serving chocolate chip cookie for goodness sake. I just adore her and the overall no-fuss mentality she has in her approach to cooking, and I really think you will too. (See more on her book here.)
These scones come together in one bowl and go straight to the baking sheet from there. They are the epitome of no-fuss, and come out sturdy with the perfect “buttery” crumb texture. I love how easily they slice too, making them perfect for serving with a nice spread of jam. I hope you all enjoy these scones tons, and maybe even tackle your own summer jam! The process is super simple and the product so rewarding. – xx
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PLUM JAM & NO-ROLL SCONES
Scone recipe from The Savvy Cook.
scones (makes 4)
1 tablespoon ground flax
3 tablespoons filtered water
1 1/2 cups plus 2 tablespoons light spelt flour
2 tablespoons maple sugar
1 1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
3 1/2 tablespoons coconut oil
1/4 cup plain plant milk
plum jam (makes 16 ounces)
2 pounds very ripe red flesh plums
1/2 cup maple sugar
Make the jam. Slice the flesh off of the plums and discard the pits and stems. Dice into quarters and place in a medium stainless steal pot. Add the maple sugar, stir, cover, and let sit in the fridge overnight. The next day, uncover and place the pot on the stove. Bring to a boil and reduce to a hearty simmer. Place a spoon in the freezer.
Let the fruit bubble for 25 minutes, stirring every five minutes or so. Remove the pot from the stove. Then remove the spoon from the freezer and scoop out a little of the jam. Place back into the freezer and let chill for 1 minute. Remove the spoon and draw a line with your finger through the jam. If the line remains, the jam is done. If the line closes up, return the pot to the stove and simmer for another 5 minutes before testing again (do this until the line remains). When finished the mixture should be thick but still pourable (it will thicken more upon cooling).
Strain through a fine mesh stainless steal strainer to remove the harder skin bits, and transfer the smooth jam to a 16 ounce glass jar. Place the lid on top and set aside on the counter to cool before storing in the fridge (will keep for 2 weeks).
Make the scones. Preheat the over to 350F. Line a baking sheet with nonstick parchment paper.
In a small bowl, whisk together the flax meal and filtered water. Set aside to thicken. In a large bowl, combine the flour, sugar, baking powder, and salt. Add the coconut oil (either softened or as a liquid) along with the thickened flax egg and plant milk. Stir using a spoon until it begins to come together, then use your hand to finish working it into a smooth ball of dough.
Transfer the dough to the prepared baking sheet and pat into a circle (I made mine extra tall, around 2 inches thick). Cut the dough into quarters. Don’t separate the quarters out; keep as one mega scone.
Bake until risen and slightly golden, about 30 minutes. Remove from the oven and cut through the mega scones where you cut through earlier to separate into quarters. Serve right away, or let cool on a wire rack. Store leftovers in an airtight container for up to 2 days.
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NOTES: Here I have slightly modified Izy’s original recipe by using all light spelt flour instead of an equal mixture of whole wheat and oat flours. I’ve substituted the cane sugar that was called for with maple sugar, but feel free to use whichever you have/prefer. I also shaped my scones to be taller and therefore had to extend the baking time from the original 20-22 minutes to a full 30 minutes. If you shape them flatter, reduce the baking time.