From our kitchen to yours

Anneliese Abney

So I’m back to one of my greatest loves: vegan scones. At a loss as to what delectable recipe to bring you all this week, I was perusing some of my favorite food blogs, looking for inspiration, when I found one of the funniest recipe posts I’ve yet to find on Isa Chandra’s blog “Post Punk Kitchen” – check it out at! The entry is titled “Bikram Baking,” which should warm up those cold Wisconsin days quite nicely. Personally, chocolate and ginger are two of my favorite baking ingredients, so I was so happy to find and test this recipe. It’s certainly one I’m going to be adding to my go-to recipes, and I hope you like it, too.
What you need:
3 cups flour (as you know by now, I’m a huge fan of mixing whole wheat and all-purpose, so try going half and half)
2 Tbsp baking powder
1 1/2 Tbsp ground ginger
1/4 tsp cinnamon
pinch allspice
1/2 cup brown sugar
1/2 tsp salt
1/3 cup vegetable oil
1 1/4 cups almond milk
1 tsp pure vanilla extract
about 5 oz. chocolate
Note: Isa also recommends using turbinado sugar – a very coarse sugar – for sprinkling the scones before you bake them, which is always a fun and yummy touch.
What to do:
Preheat the oven to 400 degrees Fahrenheit – in Isa’s words, “350 degrees is for weaklings.”
Grease your baking pans and set aside.
In a mixing bowl, combine the dry ingredients and stir with a fork until incorporated.
Chop up your chocolate with a knife until you have smallish chunks, set aside.
Add the wet ingredients to your dry ones and mix with the fork until just combined – until everything is just moistened and there is still a dusting of flour over everything.
Carefully fold in the chocolate.
With a spoon or your hands, form your scones – about 1/4 cup size each – and drop onto the prepared baking sheets.
Bake for about 15 minutes.
Makes about 12 scones.
Guten Appetit!