Vegan Chamomile-Lemon Scones | VeganMoFo 2017 Day Twenty-Nine

VeganMoFo 2017

Week Four: Entertaining
History. What would you cook for your favourite historical figure?

The idea for these chamomile-lemon scones came to me a few weeks ago, but I haven’t had the energy to try them till this weekend. On our all-vegan fjords cruise last month, Steven and I became wholly enamored of the afternoon tea tradition. Between 3:30 and 4:30 PM, we could choose from a massive display of little finger sandwiches and sweet treats — including lots of vegan scones (served with cream and jam, of course). We inevitably filled up on all these delicacies, but that meant we just availed ourselves of a later dinner. No problem.

This is perhaps an obvious pairing, but I’m going to invite Jane Austen over for afternoon tea. I wouldn’t say she’s my all-time favorite historical figure, but I’ve long admired her writing and think she’d be a lively companion. I could ask her all about her life and her works, getting answers to the questions biographers have puzzled over for centuries. We’d chat over pots of dark tea and heaping baskets of scones — including these chamomile-lemon ones.

Vegan chamomile-lemon scones // govegga.comThis is a relatively straightforward vegan scone recipe, but the inclusion of dried chamomile and lemon gives these scones a somewhat unusual — yet subtle — flavor. They’re not super sweet, so feel free to add a little more sugar if you’d like. I opted for refined coconut oil as my fat of choice for; unrefined will give you a more coconutty flavor, and you could easily substitute vegan butter or shortening. I also used oat milk instead of the usual suspects (soy, almond); it’s America’s Test Kitchen’s alt-milk of choice for baked goods, so I figured I’d give it a shot. (Look for a review of their new(ish) cookbook, Vegan for Everybody: Foolproof Plant-Based Recipes for Breakfast, Lunch, Dinner, and In-Between, soon!) For the chamomile, I used the contents of a few teabags, but looseleaf would be a great choice here as well. Serve these with butter and vegan clotted cream, if you’d like!

Chamomile-Lemon Scones

Makes 12

  • 2 1/2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup + 1 tablespoon solid coconut oil (use refined to avoid coconut flavor)
  • 1/3 cup vegan sugar
  • 2 1/2 tablespoons dried chamomile flowers, ground
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • Scant cup oat milk (read instructions for details)

Preheat oven to 400˚F and prepare a baking sheet by lightly oiling or lining with parchment paper.

In a large bowl, sift together the flour, baking powder, baking soda, and salt and mix until combined. Add the coconut oil and use either a pastry cutter, your fingertips, or two forks, cut in the oil to make a crumbly, sand-like mixture.

Make a well in the center of bowl and add the rest of the ingredients, holding out some of the milk. Mix gently until a soft dough forms. If it’s too dry, add the rest of the milk.

Turn dough out onto a well-floured, clean surface. Flour your hands and gently give the dough a few kneads. Pat dough into a circle about 3/4″ to an inch high. Using a floured cookie cutter or a glass turned upside-down, cut out circular scones about 2 1/2″ in diameter.

Transfer scones to the prepared baking sheet. (Optionally, dust the tops with extra sugar.) Bake for 17-20 minutes or until the edges are slightly golden. Remove from oven and let cool for a minute or two before serving.

PIN IT

Vegan chamomile-lemon scones // govegga.com


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Chai Hot Toddy

VeganMoFo 2016 graphic

Week Two: International Week

It’s Friday, and I’m still bummed (understatement of the month) about the election. Given that last Friday I featured an alcoholic drink, I decided that I’d do the same thing this Friday. New MoFo tradition! And a way to salve my aching soul! So today I bring you a vegan chai hot toddy: the perfect beverage to sip on a cold night as you wonder what the hell went wrong and/or make plans to enact your vagenda of manocide.

How does this relate to international week, you ask? According to my sources (read: things I found on the internet), the hot toddy is a drink of British extraction by way of India. (Apparently there is an actual “toddy” palm tree, and the sap featured in the earliest of these drinks.) Today’s hot toddy differs quite a bit from its earliest form, and not just because we omit the toddy palm sap these days: the original British toddy was not hot at all, and was in fact served cold.

Vegan chai hot toddy // govegga.com

I think we can all agree that chilly November nights call for something warm, however, and you’d better believe that my hot toddy is gonna be piping hot. I typically make them with black tea, but today I decided to make it with chai as a nod to the toddy’s Indian heritage, and the warming spices are a perfect addition. I used a pre-made chai blend — this Bhakti Fiery Masala Chai is my current favorite. If you prefer a DIY version, try this chai masala blend. Feel free to adjust the sweetener to taste; depending on how fiery your chai is, you might want a little more agave.

Chai Hot Toddy

Serves 1

  • 8 oz hot water
  • 1 serving chai (tea bag or loose-leaf blend)
  • 1 T agave nectar
  • Dash vanilla extract (about 1/8 tsp; optional)
  • 1 tsp lemon juice
  • 1.5 oz. blended whiskey (don’t use your fancy single-malt here!)

Method

Pour the hot water over the tea bag and stir in the agave nectar and vanilla extract, if using. Steep to your preferred strength, then add remaining ingredients, stir, and enjoy.

Note: This post contains an affiliate link. If you purchase something through my link, it costs nothing extra for you, but I get a few pennies. I’m not looking to make a fortune, just to cover hosting costs. :)

Christmas in October?

It’s the most wonderful time of the year! Or, well, sort of. I saw the most wonderful, heartwarming thing at the grocery store this weekend – SEASONAL TEAS. My favorite [no-frills, employee-owned] grocery store, Woodman’s, had a brand new display of seasonal teas by Celestial Seasonings and Stash. I nearly had a teagasm right there in the store! I’m familiar with Celestial Seasonings’ offerings, but I’d never seen Stash’s holiday-inspired teas. My Christmas-season-loving heart thrilled inside of me when I saw tantalizing flavors like Christmas Eve (herbal mint blend) Christmas Morning (black tea blend), White Christmas (white tea, peppermint, and a hint of ginger), Holiday Chai (black tea with hints of gingerbread and rum), and organic (!) Merry Mint (green tea, spearmint, and peppermint). Stash also has gorgeous packaging – what can I say; I’m shallow! I managed to restrain myself, though:

Teas on the floor. Class-ay.

Unfortunately I didn’t realize that White Christmas was a mint tea, so I accidentally purchased two minty varieties. Guess I’ll have to go back for more! Clearly tea is one of my major weaknesses, but for $2.00 a box, I’m not too concerned about breaking the bank.

All of these Christmas flavors got me thinkin’ about other foods I associate with my favorite holiday. My family has a tradition of enjoying cinnamon buns and grapefruit on Christmas morning, and as I thought about holidays of yore, I got a strong craving for sweet, cinnamon-y goodness. Last year Mom made VeganYumYum’s incredibly decadent cinnamon buns, and they were gorgeous and tummyache-inducingly rich. Throwback photo time!

Oof.

I feel full just looking at them! I didn’t want to make anything that rich during this go-round, so I turned to Happy Herbivore for a healthier alternative. I ended up making Lindsay’s whole-wheat, fat-free cinnamon buns, and despite an emergency grocery run necessitated by moldy applesauce, they came together quickly and with very little fuss.

Tea&bun.

And they taste fantastic, too! Soft and chewy on the inside, only the outer rings of my buns (heh heh) were at all crusty. The cinnamon filling is absolutely perfect, and it only contains brown sugar, applesauce, and cinnamon. Genius! I’ve been savoring these babies for the past few days, and they’ve totally sated my cinnamon craving. Once they’re gone, I’ll lay off the buns so that I’ll properly appreciate our traditional breakfast come December 25th.

Do you have any holiday traditions? Do you get excited about winter holidays? Any favorite seasonal teas?