With all this coconut bacon I made I had to find some ways to utilize it, I already made pea soup, carbonara and salads, and had an itch to bake something so I started wondering what in the hell people usually do with bacon…cupcakes? Nah, too sweet (and oddly disturbing), Muffins? Ah, do I really want to eat MORE muffins? Scones? Hell to the yes! I haven’t had scones in ages and I’m pretty sure I’ve never tried a savoury scone before.
A scone made with just bacon seemed a little too boring, so off I went to the fridge to see what slowly decaying items were in dire need of being used. Of course right in the back of the fridge hiding behind some half empty jars was a big bag of cheddar Daiya that I completely forgot about, jackpot! I had a hard time picking just one thing to add in to give the scones some extra flavour since there are so many awesome things that would work, jalapenos, scallions, caramelized onion, corn, I know that everyone says that less is more but I’m an extremely indecisive person and I have a bad habit of wanted to put every ingredient I can think of into a dish, so I went to P. to help me decide. Thanks to his help the last magical ingredient was green onions, which ended up being a good choice I might add, I guess I’ll have to try my bacon, cheddar, jalapeno, green onion, corn scones another time.
Vegan Coconut Bacon Cheddar Scones
Adapted from Food Network
Makes 8 scones
- 1/2 cup coconut bacon
- 1.5 cups all-purpose unbleached flour
- 2 tsp baking powder
- 1.5 tsp sugar
- 2 Tbsp nutritional yeast
- 1/2 tsp mustard powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 1/2 tsp turmeric (optional)
- 1/4 cup earth balance sticks, cut into pieces
- 1 cup cheddar Daiya, shredded (or other vegan cheese)
- 1/3 cup green onions, thinly sliced
- 1/4 tsp ground black pepper
- 2/3 cup coconut milk (soy or almond might work as well)
Preheat oven to 400 degrees F.
In a large bowl, sift together flour, baking powder, sugar, nutritional yeast, mustard powder, onion powder, salt and turmeric. Cut in the earth balance with a pastry blender or by using your finger tips, rub the butter into the flour mixture until it resembles very coarse sand. Mix in the pepper, green onion, cheese and coconut bacon. Add 1/2 a cup of the coconut milk and mix just until it becomes a sticky dough, if your dough is dry add in a few more tablespoons but be careful not to overwork.
Turn out onto a lightly floured surface and pat until it comes together into one large circle approximately 6 inches in diameter and 3/4 inch thick. Cut circle into 8 wedges with a sharp knife by pressing down, avoid making a sawing motion. Transfer to a baking sheet. Paint the tops of the wedges lightly with remaining coconut milk and sprinkle with additional pepper if desired. Bake for 22 to 23 minutes or until golden brown. Remove from the oven and let cool slightly on the baking sheet.
Eat these when they’re still all toasty and warm.
I brought the leftovers to work and was a little nervous with how they would go over but these were thumbs up all around and I even got a couple requests for the recipe. Oh vegan scones, I will never doubt your tastiness again.