Vegan Almond Scones are rich and flaky treats loaded with almond flavor in both the scone and topping. Great for tea time, breakfast or dessert.
chilled butter flavored coconut oil
plus a few tablespoons for icing
aquafaba (see note)
or equivalent substitute for ½ large egg
Preheat oven to 350°F.
Sift flour, sugar baking powder and salt with a sifter or fine mesh strainer into a large bowl.
Use a pastry cutter or two forks to cut the cold butter flavored coconut oil into the dry ingredients until crumbly.
In a small bowl combine coconut cream, 1 teaspoon almond paste and aquafaba, whisk until smooth.
Drizzle the coconut cream mixture over the dry ingredients and stir gently just until combined. Press the mixture into a ball.
On a floured board press dough about ½ inch thick.
Use a large biscuit cutter or inverted glass to cut into 6 large circles.
Transfer to a baking sheet. If the kitchen is warm and the dough seems very soft, place in the refrigerator or freezer to allow the coconut oil to become firm again.
Bake for 18 minutes until just turning brown. Move to cooling rack to cool.
In a small bowl combine powdered sugar, ¼ teaspoon almond paste and 1 tablespoon coconut cream to make icing, thin with more coconut cream a little at a time as needed.
Spread icing on cooled scones and sprinkle with slivered almonds.
Aquafaba is the liquid from a can of chickpeas. You could also use 2 teaspoons flaxseed soaked 1
tablespoons water or a commercial egg substitute.
Almond Scones https://thatrecipe.com/blog/vegan-almond-scones/