The first time I ate scones, I thought they were disgusting.
I bought a chocolate chip scone at Starbucks and it was so so dry. It was clearly a bad batch because I when I bought one again, it was so good all I could think about was getting more scones in my belly.
And they were nothing compared to frosted scones, like my Maple Espresso Scones.
But what is even better than frosted scones? A big spoon of “frosting cream” dropped on them!
Adaptation of Vegan Royal Wedding Scones with Clotted Cream and Strawberry Jam, Oh She Glows
- 1 cup spelt flour
- 1 cup rolled oats
- 1/4 cup unpacked brown sugar
- 1/4 tsp fine sea salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup safflower oil (or canola)
- 1/4 cup vanilla yogurt (I used 2.5% M.F.)
- 3 tbsp milk (I used almond milk)
- 1 tsp vanilla extract
- 1/3 cup frozen raspberries
- Turbinado sugar, to garnish
- Berry jam of your choice (I used strawberry)
- 2 tbsp earth balance (or butter), at room temperature
- 1/4 cup cream cheese
- 3 tbsp icing sugar
Directions: Preheat oven to 375°F and line a baking sheet with parchment paper. In a food processor grind the oats until a flour consistency is achieved. In a large bowl, whisk together the spelt flour, oat flour, sugar, salt, baking powder, and baking soda. Add in the oil and mix with hands until it looks like crumble.
In a second bowl, whisk together the yogurt, milk and vanilla. Add to the dry mixture and stir until just combined. Add frozen raspberries and mix until just combined.
Spoon 1/4 cup batter per scone onto the prepared baking sheet. Sprinkle with turbinado sugar and bake for 20-22 minutes, until golden.
While the scones are baking, make your frosting by whisking (by hand) all ingredients together. At first, it will look like it won’t work but it will transform into a yummy frosting quickly.
After scones are done, let cool 5 minutes on baking sheets and serve with a big spoon of frosting and a little jam.
Makes 8 scones
These scones were delicious! Big juicy raspberries in a crumbly tasty dough. But the real star was definitely the “frosting cream”, which is like adding a little creamy cheesecake flavor to the scones. I called it frosting cream since it tastes like frosting but has a texture between a thick frosting and cream!
Writing this post just made me want more scones ;-).