Early in the morning when the rest of my household is sleeping, I like to get up and bake. I pour a cup of cold brew and get to work. There's something therapeutic about cutting butter into flour with my hands, measuring extract with teaspoons, and kneading dough on my counter. I think it lies in the quietness, the solitude of the task at hand.
Vegan peach almond scones
Adapted from the NY Times
1.25 c spelt flour or whole wheat pastry
.75 c organic all-purpose flour
.25 c whole rolled oats
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1 tbsp chopped almonds
1 tbsp raw sugar
1 tbsp raw honey
2/3 c almond milk + 1 tsp lemon juice (vegan buttermilk!)
1 tsp almond extract
6 tbsp coconut oil, room temperature, not melted
half of a peach, diced (about 1/2 cup)
Preheat oven to 400. Line a baking sheet with parchment paper.
Mix the flour, oats, baking powder, baking soda, salt, almonds, and sugar into a mixing bowl. Mix the honey, almond milk, lemon juice, and almond extract into a small bowl and set aside. Cut in the coconut oil with your hands like you would butter. (Make sure the coconut oil isn't too warm or starting to melt. If so, stick in the freezer for 5-10 minutes.) Slowly pour in the wet ingredients, start kneading with your hands. When the dough is almost together, toss in the peaches. Continue to knead the dough together with your hands until the peaches are incorporated. If your dough is too dry, add a a little milk. If it's too wet, add a bit of flour.
Move the dough to the parchment paper. Flatten the ball into a disc that's about an inch thick. Cut into wedges. Should make 8-10 wedges. Grab a pastry brush and give the tops of the scones a light wash of almond milk. Sprinkle with a little raw sugar.
Bake 12-15 minutes (depending on the thickness of the dough), so make sure to check the scones at 10 minutes. Remove from heat when the bottoms are nice and golden brown.