Last month, before the extreme desert heat took over Milan, I was waking up early on Saturday mornings, inspired to bake. I know what you’re thinking, “didn’t you set yourself a no bake challenge?”. Well, yes, yes I did, and just for the record, I never said I’d stop baking, just that I’d cut back on baked flour in specific. Can you really blame me though? There’s just something about the smell of fresh baked goods in the morning. It fills the house and makes breakfast all the more enjoyable. This time, I had my heart set on scones. Raspberry scones to be exact, to make use of the deliciously fresh and sweet raspberries I had in the refrigerator.
As you probably know, scones are small round bread-like biscuits that are usually split in half and served with butter or jam. Traditionally they are made with flour, butter, sugar and milk. I’ve made vegan refined sugar-free versions in the past, replacing the butter with oil, the sugar with malt and the milk with non-dairy milk or water. This time I wanted to omit the flour as well so I could at least live up to half the “no bake challenge” bargain.
If you haven’t read my no bake challenge post, you can do so here, but in summary I’ve been trying to avoid baking and baked flour in specific.
This, I knew would present a challenge in the making of scones. Nonetheless, I ventured to create something reminiscent of a scone, albeit not traditional. But then again, I’ve thrown all traditional convention out the window in most of my recipes as I’ve veganized them and sugar-freed them (yes I’m using sugar-free like a verb now…and to think I teach English to Italians). It kind of has a nice ring to it, it sounds like a liberation.
So there I was, standing in the kitchen one Saturday morning and thinking, “there is no way to avoid baking these so called scones, but how can I avoid flour?”….after a quick look in the pantry I chose a mixture of cornmeal and almond meal to replace the flour, feeling confident that it would produce something nice and sweet and “scone” like.
As I was taking out the bag of cornmeal, I spotted a bag of shredded coconut that was about to expire and I couldn’t let that happen now could I. I try to limit my consumption of tropical foods as they are quite Yin, which can be problematic for my psoriasis, but I hadn’t had it since I posted my Date & Walnut Snowballs recipe back in April, so I went for it and it was a great call. The coconut was the perfect complement to the fresh raspberries and I sweetened things up with barley malt which added a nice caramel like flavour. The result was something delicately sweet and perfect for a Saturday morning breakfast or a picnic in the park. I like to call them Macaroon Scones.
I’m already dreaming about the variation of flavours I could make. For now, I’ll share this variation with raspberries and coconut which has been in the recipe queue waiting to be shared.
Raspberry Coconut Macaroon Scones
Recipe and Photography by Nissrine @ Harmony à la Carte
These Vegan, Refined Sugar Free, Gluten-Free Macaroon Scones are made with cornmeal, almond meal, fresh raspberries and unsweetened shredded coconut.
- 1 C Cornmeal for Polenta
- 1 C Almond Meal
- 1 Tbsp Non Chemical Organic Baking Powder
- 1 Tsp Pure Bourboun Vanilla Powder
- 1/3 C Neutral Sunflower Oil (unflavoured/unscented)
- 1/2 C Barley Malt
- 1/4 C Hot Water
- 1 C Unsweetened Shredded Coconut + 1/4 C for topping
- 1 C Fresh Raspberries
- Preheat oven to 180 C (350 F).
- Line a baking sheet with parchment paper.
- In a large bowl sift together cornmeal, almond meal, baking powder and vanilla.
- In another bowl, whisk together oil and malt until well combined.
- Combine wet and dry ingredients and gently mix with a silicone spatula.
- Add hot water, and 1 cup of shredded coconut and mix to combine.
- Fold in fresh raspberries and gently mix with a silicone spatula until raspberries are well incorporated into the mixture creating a marble effect.
- Spoon mixture, a heaping 1/4 cup at a time, onto lined baking sheet, leaving some space in between as they will spread (you can make them smaller as well if you like, using an ice cream scoop).
- Top with shredded coconut and bake in a preheated oven for about 20 minutes (adjust baking time based on your oven, you will know they are ready once they have spread and browned slightly and once the coconut has also browned slightly).
- Remove from the oven and let cool for about 20 minutes. They will feel very soft to the touch and will need time to set. If you try to handle them too early, they will fall apart.
Once cooled and set, serve them for breakfast or wrap them in a tea towel and bring them with you on a picnic.
If you don’t eat them all in one sitting, store them in an airtight container for up to 3 days (if they last that long).