My Creativity Loves to Cook and Bake - Scones Recipe Included

One thing I love to do, besides painting, is to cook, concoct, and fine-tune recipes to my liking. I find this fun, and it exercises my creativity differently. Today, I share my scone recipe with you. It’s easy to make. It’s agreeable to substitutions. I rarely have every ingredient for any recipe, so 99% of the time, I substitute what I have available. Also, I eat a vegan diet, substituting vegan ingredients when the recipe is not vegan. I have presented my latest scone, triple berry, in one of my favorite handmade ceramic saucers I hand-built years ago. I’ve marked it with my personalized “Mary” stamp to distinguish it from other student potters.

Rye Wholemeal Scones

7/8 C flour of your choice *

5 tsp Baking Powder *

3 Tbsp Brown Sugar *

3 Tbsp Oil *

5/8 C Milk *

1. Mix the dry ingredients and add the wet until it forms a dough ball.

2. Turn the dough ball onto a pan with floured parchment paper.

3. Press the dough ball until you get about a 1-1/4 inch in height disc.

4. Cut the disc into 3 or 4 slices.

5. Bake at 425 degrees for 15-18 minutes.

6. Cool slightly. Enjoy with jam, pure maple syrup, or glazed icing.

* Notes

Flour

- I rarely use Rye flour, as you’ll see on the back of the recipe. But rye scones are yummy, too. I’ve gone gluten-free; rye is not gluten-free.

- I like gluten-free (GF) oat flour. I also mix the GF oat flour with brown rice flour, quick-cook GF oats, and/or millet flour. Lately, I’ve used all three in one mix.

Baking Powder

- I use 4 tsp instead of 5 tsp or 1/2 tsp baking soda

Oil

- I use coconut oil. Sometimes, I use olive oil. But lately, I’m going oil free, so I use 3 Tbsp of almond flour as a substitute. You could also try applesauce or mashed banana.

Brown Sugar

- My favorite healthier sugar option is coconut sugar. Sometimes, I use turbinado sugar (raw sugar). Regular sugar is not vegan. To qualify as vegan, the sugar needs to be organic or raw. Coconut sugar and other fruit sugars are vegan.

Milk

- I use almond, cashew, or coconut milk. Or I add 2-3 Tbsp extra almond flour and use water instead of milk. The almond flour serves as an almond milk base in the water.

I want to hear from you!

Let me know what you think in the comments below!

Recipes

I've included the back of my recipe page where I make notes of my substitutions and versions of the recipe. Most times, I comment whether it worked or not. The clay heart was made by a friend.