Vegan Tangerine Scones
I just published the Nordic Breakfast book as an e-book on Apple Books. And, inspired by it, I decided to make these delicious tangerine scones to sweeten my weekend morning!
The scone dough is really simple to make, and you can't really go wrong with it. All you need is a bowl and your hands. The dough doesn't need to be kneaded or raised. Just a quick mix and bake and you have the most delicious scones ready!
A icing flavored with tangerine peel and juice is poured over the scones, and it makes the scones taste absolutely magical! These scones won't need any jam!
Enjoy with tea or coffee and weekend morning enjoyment is guaranteed.
Vegan Tangerine Scones
Time: 30 min
Yield: 8 scones
Ingredients
Scones
5 dl (2 cups) wheat flour
2 tsp baking powder
½ dl (¼ cup) sugar
1 tsp salt
4 Tbsp oil (I use rapeseed oil)
1 Tbsp tangerine zest, grated
2 ¼ dl (scant 1 cup) plant milk (e.g. oat or soy milk)
icing
2 ½ dl (1 cup) icing sugar
1 tsp tangerine zest, grated
1 Tbsp tangerine juice
preparation
scones
Preheat oven to 225°C (435°F). Line a baking tray with baking paper.
Mix the flour, baking powder, sugar and salt in a bowl. Add the oil, plant milk and grated tangerine zest and mix until smooth. This is easiest by hand.
Transfer the dough to a lightly floured baking tray and shape into a round disc about 2 cm (roughly 1 inch) thick. Cut it into 8 pieces with a pizza cutter. Arrange the slices slightly apart on the tray.
Brush the scone slices with plant-based milk and bake for 15-20 minutes, until the scones are golden brown and the edges are slightly toasted.
icing
Mix the icing sugar, tangerine peel, and tangerine juice in a bowl. Drizzle the glaze over the warm scones..
Serve the scones warm!
