If there’s one thing I know, it’s that when something works, to leave well enough alone. I have a few base recipes that are tried and true, such as my riff on pancakes which came from Cookie and Kate’s recipe and my favorite brownie recipe. The same goes for scones, which I’ve found are best made with a guiding hand from The Faux Martha and hardly ever changed, since they just work so dang well every time. I actually had a spinach artichoke scone on my visit to Minneapolis a couple months ago. Amanda graciously let Sara and I stay with her and was the best tour guide of the Twin Cities that we could ask for. During our adventures (that mainly involved food, duh), Amanda took us to her favorite coffee spot on a sunny Saturday morning, the coziest place that had ample seating, strong coffee and, more importantly, pastries! Sara and I looked through each and every one of them, me springing for the savory spinach artichoke scone and her finally deciding on a sweet nutella croissant that was dynamite. As we sat around a table, each taking pictures of our breakfast (as food bloggers do) and chatting about the best drinks to get there, I knew I had found my kind of people and my new favorite scone!
One of the biggest pieces of advice I can give you for making vegan scones is to not overwork the dough! It’s so tempting to just keep stirring and kneading to get all of the flour incorporated into it, but if there are a few streaks left, it’s not the end of the world! Also, if you want a crunchy top that usually comes with egg wash, use a bit of melted coconut oil, it works like a charm! Make sure to drain your artichokes well, all the extra liquid from a jar can make for a wet, icky dough that, trust me, will not work out. Much like my pretzel recipe, as soon as I made the first round of dough for this recipe, I knew it was all wrong. I had too much liquid, too many things (lots of artichokes and too much spinach!) and it wasn’t even worth cutting into scone shapes. So, take it from me, follow the instructions, read up on Melissa’s scone techniques, and you will be well on your way to spinach artichoke scone heaven!
A savory spinach artichoke scone, made vegan with coconut oil and coconut milk! It’s a perfect addition to your morning coffee.
- 1 flax egg (1 tablespoon ground flax seed combined with 3 tablespoons water)
- 1/2 cup full fat coconut milk
- 11/4 cup whole wheat pastry flour
- 1 cup unbleached all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 5–6 tablespoons coconut oil (solid)
- 1/4 cup chopped artichoke hearts
- 3/4 cup fresh spinach (coarsely chopped)
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
- In a small bowl, combine the flax seed and water, set aside for at least 5minutes to allow it to set.
- In a medium bowl, whisk together the whole wheat pastry flour, all purpose flour, sugar, baking powder and salt. Stir in the coconut oil and combine until dough starts to come together. Stir in the flax egg and coconut milk and stir until just combined. Fold in the chopped artichoke hearts and spinach until distributed throughout. Turn dough out onto a well-floured surface and pat into a circle about 1 1/4 inches thick. Cut into circles with a biscuit cutter about 2-3 inches in diameter and place on lined baking sheet about 2 inches apart. Top with paprika and fresh cracked black pepper.
- Bake for 13-15 minutes, until golden brown.