Happy spring! Pretty recipes like colorful salads, fruit-filled smoothies, spring-y pastas and soups, and these fluffy scones are welcome this time of year. They compliment the bright yellow spring sun, pastel flowers and blossoms ready to bloom, happy birds, crisp breezes and cheery disposition of spring. These Spring Fling Scones with a colorful pastel ribbon of pink, green and yellow (all-natural colors) are perfect for pairing with afternoon tea or serving at spring fling brunches. A zesty lemon glaze on top..
These classic-gone vegan scones are pretty simple to make, with ingredients like flour, coconut oil and silken tofu leading the bulk of the dough. The colors come from all natural ingredients including matcha green tea, turmeric (the flavor is barely recognizable..) and a touch of beets or berries.
These scones bake up fluffy and moist, with a sweet crinkly glaze on top. Speckles of flax and chia seeds throughout.
You can substitute the organic white flour with your favorite gluten-free or whole grain flour if desired, results will vary a bit.
Spring Fling Scones
vegan, makes 8 large scones
2 cups white flour, organic
1 cup sugar, organic
12oz silken tofu
2 tablespoon flax seeds, ground
1 tablespoon chia seeds
2 tablespoon fresh orange juice + pinch of zest
3 tablespoon extra virgin coconut oil, melted
1 tablespoon baking powder
1 teaspoon salt
coloring:
2 tablespoon matcha green tea, culinary
1 tablespoon beets, grated (you could also use raspberries, same amount)
½ teaspoon turmeric
lemon-vanilla glaze:
1-2 drops vanilla extract
1 cup powdered sugar, organic
1 ½ tablespoon lemon juice
1 tablespoon coconut oil, melted
Directions:
1. Preheat oven to 400 degrees.
2. Combine the flour, baking powder, salt and sugar in a large mixing bowl.
3. In a blender on low speed, combine the silken tofu, orange juice, chia seeds, oil and flax meal. Blend until smooth and thickened, about 1-2 minutes.
4. Fold the liquid mixture into the dry bowl until a fluffy dough forms.
5. Split the dough into thirds, transferring one third to a small bowl and another third to another small bowl.
6. In the large mixing bowl, fold the matcha into one third of the dough. Add a bit of flour if needed to handle. Knead until the matcha distributes creating a green color. (It can be a bit swirled.)
7. On a floured surface, press out the green dough into a round about 7-8 inches across. Form round with your hands. Again, add a pinch more flour if things get sticky. Also, it helps to have your kitchen at a cool temperature so the oil-infused dough doesn't get too melty in texture.
8. Repeat the coloring steps with the yello (turmeric) and pink (beet) thirds of the dough. Place each layer on top of the green in a stacking form so that you end up with one fluffy round of dough, three layers of color. Using your hands pat out and form the dough into a tall fluffy round.
9. Using a chilled or lightly oiled knife, cut out the scones by slicing the dough in half, the in quarters, then again in eighths, just like pizza slices.
10. Place the scones on a lightly greased baking sheet and place in the 400 degree oven to bake for 20-25 minutes, or until the edges begin to brown just a tad and the tops are firm and toasty to touch. The scones will still be quite tender and fluffy on the insides and will need a few minutes to cool before poiring the glaze.
11. Cool scones on a baking rack. Whisk together the vanilla-lemon glaze. Pour the glaze over top the scones after they have cooled a bit. Serve scones warm for best texture and flavor. Store in the freezer or fridge and warm up to serve.
Kathy Patalsky says
That's great Julia! Happy to hear!
Julia Ralston says
Kathy, made these this past weekend, and what a HIT! They are yummie, my husband ate 3 at Saturday morning brekkie. I used raspberries instead of beets and the flavor from the raspberries made it taste just like spring. Love the color combo, just the thing to ease into spring from a long winter. Thank you!
RockMyVeganSocks says
What a great spring recipe! These look great and would be a lovely addition to a tea party potluck =)
Tracey Eakin says
Hi Kathy,
Thanks so much for your fabulous recipes. I made your Spring Fling Scones this morning, and despite my baking inexperience, they turned out. I did have a few questions though, if you don't mind:
The recipe calls for baking powder in the ingredient listing but baking soda in the instructions. Could you clarify which one to use?
What is the difference between matcha, culinary and regular matcha? Is it okay just to break open my matcha tea bags and use that?
I used whole wheat pastry flour and Earth Balance buttery spread (because my grocery store was out of coconut oil). I ended up having to use a lot of extra flour in order to be able to handle the dough. Do you think it may have been because I didn't use white flour and coconut oil? I'm just trying to avoid this the next time around if possible. Thanks for any advice you may have.
Tracey
Kathy Patalsky says
1. error with the "soda" fixed! Thanks for letting me know
2. you should check out my matcha review post! Some really great info on matcha there. Culinary is a lesser grade/quality of matcha so it is perfect when using for baking. I use the good stuff, aka ceremonial grade matcha, in my smoothies and as lattes and tea.
3. I add a good amount of flour too. But using earth balance and pastry flour could change the outcome of the moisture in the dough too. Sometimes coconut oil will firm up a bit more in a cool kitchen, therefore reducing some need for flour.. If you can, use coconut oil next time. It adds SUCH a wonderful flavor and texture to the scones. Hope they turned out nicely though!
Tracey Eakin says
They turned out wonderful, thank you, and thanks so much for such a quick response.
Katie @ Produce on Parade says
More matcha!? That's a-okay with me! Hehe 🙂
Kathy Patalsky says
🙂 Oh good!!!
Sarah Hovick says
Hi Kathy, I know this is off topic here... just wondering if at some point you could do a review of Philosophie superfoods? Thanks! 🙂
Kathy Patalsky says
I did a review in my big protein powder review post! spoiler: I love them all.
Trigirlpink says
Kathy guess what? It was 18 degrees here in Boston this morning.
The BU students looked grumpy walking along Comm Ave.
They get a bonus snowstorm this week too!
Making these scones would be mood altering (in a good way)
Hope the felines are good.
Elaine
Kathy Patalsky says
18 degrees is NOT FAIR 🙂 Ahhh BU my old stomping grounds. Well for a year that is. Until I transferred out because of the crazy cold! You Boston-ites are strong. I am weak. Many warm wishes to you 🙂
John Hartil says
Just imagining myself sitting in the garden with them and some iced tea ~ lovely
Kathy Patalsky says
ahhh lovely!
The vegan 8 says
Oh my I just love the beautiful Spring colors!! These scones definitely have me feeling the new season. Love the drippy glaze of course on top.
Kathy Patalsky says
yes, more glaze the better! I like to let it drip over the side, then I run the bottoms in the dripping puddles of glaze to the bottoms cool up to have a sweet glazed bottom. Yum. yay spring!
Lasik says
Sounds awesome!
Kathy Patalsky says
Thanks!
Natalie @ Feasting on Fruit says
I scrolled through the pictures like 7 times just admiring these...gorgeous!
Kathy Patalsky says
hehe I love that!!
BabyJune says
So pretty! I think these would be a hit at a tea party. 🙂
Kathy Patalsky says
Yes yes for sure! Along with my mint cucumber tea sandwiches and some lovely tea cups and tea cookies too. Also pretty at a baby or bridal shower!