What does this blog need?
Another scone recipe.
Enter: vegan rose scones.
- Light, fluffy, sweet, floral
- Crumbly
- Hella moist
- Buttermilk style scones
It’s no secret scones are the love of my life and these rose scones are no exception. Made by adding vegan buttermilk to add an element of tang, these mounds of buttery goodness harmonize with the rose petals they display.
I used apple cider vinegar and almond milk as my buttermilk substitute creating an acidic concoction to give these mounds the lift they need. Shredded cold butter cut into the dry ingredients seamlessly. Like many flowers, the dried rose petal flakes infused pops of bright sweetness throughout. Baked in just under 30 minutes, they’re ready to be devoured.
You can eat them plain, but why would you? When you can whisk up a decadent glaze to give your scones a gleaming glisten.
These scones are AMAZING!
… And sturdy enough to withstand the tea dunk.
If you love a good scone recipe as much as I do, check out these scrumptious delights packed with healthful ingredients.
How To Make Vegan Rose Scones
- 2½ cups of spelt flour
- 2 Tablespoons of baking powder
- ¼ teaspoon of pink salt
- ½ teaspoon of Turbinado sugar
- ½ cup of shredded plant based butter
- 2 Tablespoons of Crushed Rose Petals
- For The Buttermilk Mixture:
- 1 cup of Almond milk
- 1 Tablespoon of apple cider vinegar
- For The Glaze:
- 2 Tablespoons of melted plant-based butter
- 1¼ Cup of powdered sugar
- 2 Tablespoons of almond milk
- Rose petals to garnish
- Turn on the oven to 375 degrees
- Prepare Buttermilk Mixture. Set aside to thicken and curdle.
- In a large bowl combine flour, sugar, baking powder, and salt.
- Pull out your pastry cutter or you can use a fork if you don't have one. Cut in butter until the mixture takes on a crumbly texture. I prefer to shred my butter. Do you.
- Pour in the buttermilk substitute. Mix until crumbly.
- Lightly sprinkle flour on the surface pat out dough and form in a 10-inch circle. Check out my circle, cut into 8 wedges.
- Lastly, place scones on a prepared pan lined with parchment paper, then brush the scones with 1 tablespoon of almond milk, sprinkle on ½ tablespoon of turbinado sugar.
- Now, the fun part, bake for 15-20 minutes until scones are golden or until the toothpick comes out clean.
- Allow cooling for 5 minutes then drizzle with glaze. Best served warm with a cup of tea! 🙂
In a small bowl combine all ingredients, whisk until well combined. Once combined, drizzle over scones then sprinkle with dried rose petals.
