On July 1st my wonderful homeland celebrates their special day!
I'm very sad not to be in Canada for Canada Day, but I am proud to say that I'm trying my very best to bring Canada Day to EVERYONE!
Unfortunately I have to be in interviews and economic conferences all day, so I won't be sporting the traditional Canadian leotard. (Somehow I don't think this would work wonders for my potential career as a serious economist...) However, I will be finding every Canadian in Paris afterwards to celebrate! (OOOKKKAYY, and maybe I'm packing the leotard with me!)
Until then, get involved with these scones! They're vegan, delightful, and really easy to make. Plus, with the coconut whipped cream and raspberries, they are SO Canadian!
Vegan raspberry shortcake scones - What you need:
For the scones:
- 225 grams of flour (this is around 1 3/4 cups minus 1 tablespoon of flour) + more for rolling out the scones
- 60 grams of softened vegan margarine (or butter for a non-vegan version), cut into cubes (this is around a packed 1/4 cup)
- 2/3 cups almond milk
- 1 tablespoon super fine sugar
- 1/2 teaspoon baking powder
- 1 pinch of sea salt
For the coconut whipped cream:
- 1 can of coconut milk, undisturbed in the fridge for a minimum of 4 hours
- 1 tablespoon of sweetener, I used maple syrup, you could use sugar or honey
+ fresh raspberries (or any other red fruit - strawberries, red currants, cherries!)
Raspberry shortcake scones - What you do:
For the scones:
Mix the flour, sugar, salt, and baking powder together with the margarine in a large bowl. (I used my fingers, but a pastry blender or two knives would work well too.)
Mix in the milk in 2 additions, combining well after the first addition.
Refrigerate for 1 hour.
While the dough is chilling, preheat the oven to 180 degrees celsius (350F).
Using plenty of additional flour, knead the dough a couple of times before attempting to roll it out. Then, roll out the dough to be about 1 1/2 centimeters thick (approximately 1/2 inch), and after cut out small circles to make the scones.
Place on a baking sheet lined with parchment paper. Bake for 12-15 minutes at 180C. The tops should be slightly golden.
Allow the scones to cool.
To prepare the coconut whipped cream:
Open the can of coconut milk. Because it was refrigerated, the solids should have separated from the liquids in the can. Scoop out the coconut solids. Save the coconut liquids for smoothies or a soup!
In a medium bowl, whip the coconut until it is light and fluffy. Add 1 tablespoon of maple syrup (or sweetener of your choice). Whip again.
Refrigerate until you're ready to prep the scones.
These scones are extremely versatile. They do not have much of a flavour by themselves (they are like a sweeter, more cake-like version of english muffins), so they are perfect little bases for dressing up. The scone is tender, and melts slightly in your mouth as you chew. If you aren't using the scones as a base for shortcakes, I would recommend adding another tablespoon of sugar, a handful of chocolate chips or raisins, or the zest of a lemon to brighten up the flavour.
This recipe makes 8-10 scones, depending on the size of circle you used to cut them out.
(The scone recipe is inspired by Intense Chocolat.)
To compile the raspberry shortcake scones:
Horizontally cut each scone in half. Add a dollop of coconut whipped cream and a few raspberries to one half. Top off with the second half, and then repeat the cream and berries to finish!
Repeat with the rest of the scones.
The coconut whipped cream is so delicious and subtle. The maple syrup hint is perfect to sweeten it up just a bit. The berries are fresh and juicy. This is the perfect summer dessert - and the perfect way to celebrate Canada!
HOOORAAAYYY! Well. I hope you all will participate in celebrating CANADA on July 1st.
Baking soundtrack - Tunes to inspire your inner (Canadian) baker:
Ok, ok... we may have Justin Bieber, but before we make any Canadian jokes... need I remind you all...
Ryan Gosling. Thank you very much.
And for music (some naughty words may apply!):
Metric - Artificial Nocturne - this is a really awesome song!