Scones were never something I ate much of as a child. I can’t say that I have fond memories of eating them with great spoonfuls of clotted cream and sweet strawberry jam, or devouring the home-made kind baked from an old family recipe. I do,however, remember the refined rock-hard supermarket variety, but let’s forget those – they’re not welcome here.
No, as I’ve mentioned before, this borderline obsession started in Whistler at Purebread bakery, with their sour-cherry-buckwheat scone. They are these huge, weighty (but still fluffy) celebration of tart cherries, with a crunchy sweet top and savoury buckwheat undertone. I’ll never know how they make them, but I’ll certainly give it my best shot at guessing.
Being the way I am though, I’ll try to make them as healthy as possible without taking away all the goodness. Refined sugar just isn’t my thing these days. So here we have, a very, very good vegan blackcurrant scone….
There original recipe is here, and for once I didn’t change anything (oh bar the fruit). A great recipe that I would wholly recommend you try. The recipe is below, too. Enjoy!
2 cups white spelt flour
1 tbsp baking powder
1/2 tsp salt
1/3 cup melted coconut oil
1/3 cup maple syrup
1 tbsp vanilla extract
1/4 cup warm water
1 cup frozen blackcurrants, thawed
Place the dry ingredients in a bowl, then add the wet ingredients and gently combine. Finish by adding the berries, and place rough balls of mixture on a lined baking sheet. Bake at 180 C for 20-25 minutes, or until golden brown. You’ll know when they’re done, when the base makes hollow sound when tapped.