A few months ago one of my favorite vegan bakeries shut their doors. It was a sad day – even sadder because I missed the news that it was closing. I found out a few weeks later when walking by their storefront and finding a vacant shop with a hand written sign welcoming a new business to it’s place. I peered in the windows, unable to believe what I was seeing. I had just been there, eating a scone and enjoying a cup of coffee. I had no idea it would be my last Dovetail scone and I was not prepared.
You see, these scones were kind of a big deal. As my go-to pregnancy treat, they had gotten me through many hard days. Beyond their storefront there was an active wholesale business that provided these scones within a 5 minute walk from my house. So, as I said, it was a sad day for which I was not prepared.
Last week I decided to take action. I had gone too many sconeless days and something needed to be done. I rolled up my sleeves, gathered my ingredients, and got to work. These scones, inspired by Martha Stewart’s currant scone recipe from her Baking Handbook, hit. the. spot. It may not be as convenient as the 5 minute walk to the grocery store, but the buttery flakiness of these delicious scones took away all my sorrows. Now I enter the last three months of this pregnancy armed with pastries and prepared for anything.
- 2 1/4 cup all-purpose flour + more for dusting
- 3 tbsp sugar + more for sprinkling on tops
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (1 stick) non-hydrogenated vegan butter, cold (I use Earth Balance)
- 1/2 cup vegan chocolate chips
- 1/3 cup walnuts, chopped
- 1 cup non-dairy creamer + more if needed (I use Wildwood Soy Creamer)
- Mix together flour, sugar, baking powder, baking soda, and salt in a medium bowl.
- Cut in pieces of butter, mixing with hands until small crumbs form.
- Fold in chocolate chips and walnuts.
- Add non-dairy creamer and mix with hands until fully hydrated. Add more, if needed, one tablespoon at a time until it comes together to form a dry dough.
- Turn dough onto floured surface. Flour an 8 inch cake pan and press dough evenly into pan. Flip upside down to release the dough and cut into 8 even pieces. (See photo above).
- Place on a parchment-lined baking sheet and freeze for at least 2 hours.
- Preheat the oven to 375 degrees Fahrenheit. Brush scones with excess creamer and sprinkle with sugar.
- Bake scones for about 30 minutes until lightly golden.
As sad as I was to see Dovetail Bakery close it’s doors, I acknowledge I am fortunate enough to live in a city filled with vegan and vegan-friendly bakeries. In fact just down the street from Dovetail is my favorite one of them all, Back to Eden, and I don’t think they are going anywhere.
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