Now that I reside in Seattle, I have become obsessed with coffee. I’ve always loved it, but now I REALLY love it. How can I not indulge on a regular basis? I live in America’s coffee capitol…home to the world’s most densely populated radius of coffee addicts. Naturally, I often require a little snack to accompany my delicious french-pressed drug of choice. These scones do the trick. I’m not much of a chocolate lover, but I do rather enjoy the taste of carob. It has a similar flavor profile to chocolate; mildly sweet, slightly bitter, a nutty quality when roasted, but with its own unique flavor. It’s actually a legume and very common in the Mediterranean. Another thing that I really like about carob is that the tree itself is drought-resistant and does very well in a wide range of temperatures, making it a fairly sustainable plant.
On a separate note, I’ve been thoroughly enjoying the show Wilfred. It’s hilARious! A bit crude (fair warning), but its very witty and, I mean…its stars Frodo (Elijah Wood) so… Made for a great lazy Sunday, with scones and coffee of course.
Makes roughly one dozen scones
2 1/2 cups all-purpose flour
1/3 cup sugar
1 tbsp baking powder
1/2 tsp fine grain sea salt
Bob’s Red Mill Egg Replacer (1 tbsp whisked together with 3 tbsp warm water)
3/4 cup soy butter, chilled and cubed
1/2 cup full fat coconut milk
1/4 cup almond milk (plus extra for brushing scones)
1 tsp vanilla extract
1 cup rolled oats
1 cup carob chips
Cinnamon (for sprinkling)
Generous amount of turbinado sugar (or more granulated sugar) for sprinkling
Preheat the oven to 425 degrees F. Line 2 cookie sheets with Silpat mats, parchment paper, or grease with shortening.
In a small bowl, whisk together the egg replacer and water. Make sure its well combined and there are no clumps. Set aside.
In a large bowl, sift together the flour, sugar, baking powder and salt. Mix in the soy butter using a pastry cutter or 2 knives. Cut the butter into the dry ingredients until it resembles small beads. Stir in the oats and carob chips.
In the small bowl with the egg replacer, add the coconut milk, almond milk and vanilla extract. Whisk to combine. Add the wet ingredients to the dry. Using either a wooden spoon or your hands, fold the ingredients together. Do not overmix. This will keep the scones as light and flakey as possible.
Scoop about 1/4 cup per scone onto the prepared cookie sheets. Space them 1-2 inches apart. You should have about 6 scones per sheet. Place the scones on the cookie sheets into the fridge for about 30 minutes. Remove from the fridge, then brush each ball of dough with some almond milk, and sprinkle with some cinnamon and sugar. I like to put a rather generous amount of turbinado sugar on top. Stephen calls it the “crunchies”. Bake for about 15 minutes, or until the scones are golden brown. Allow them to cool on the cookie sheet for a few minutes before transferring directly onto the cooling rack to cool further.