Vegan Scones

Rosemary Pistachio Scones with Lemon Curd

Vegan Scones

Today was my first day off and I went straight into the kitchen. It’s just the place to be I guess. Even though I have a long long list of things I want to try, I had the spontaneous thought to do this recipe instead. Mainly because I had a lot of this beautiful fresh rosemary at home. I made a oven roasted tomato soup with lots of rosemary a couple of days ago and had to buy it in bulk. There’s still so much left, let’s see what else I can come up with besides the usual oven roasted veggies.

When I think of scones I immediately think of pistachios. I had my first scones when I was 16 at a school exchange program in London, and we had those lovely pistachio scones with cream and jam. Since then having afternoon tea is one of my favourite things to do when in Britain. Afternoon tea can even be a breathtaking experience, when enjoyed at places like Rathmullan House, in the very north of Ireland. I once had the chance to stay there a few nights, and it’s one of the most beautiful places I’ve ever been to. I might have even promised myself that I would get married there actually… well I was very young.

Vegan Scones Vegan Scones

Preparing the scones is pretty much the easiest thing ever. The key to light and fluffy scones simply is to not do much. That means don’t over-work the dough, resist the deep urge to knead it until smooth and don’t ever use a rolling pin. Make sure to work in the butter with a fork, a knife or a cookie cutter, never use your hands. The warmth will melt the butter and you won’t achieve the chunky dough you need. Once the dough is ready, just flip it on your floured table and quickly assemble it into a flat disc with your hands. It doesn’t have to be a perfect shape, it’s supposed to be a little bit messy.

Sometimes doing less can be harder than doing a lot, I know that, but you will be rewarded with the softest, fluffiest scones ever. The earthy flavour of the rosemary with the pistachios, combined with the sweet, yet tart flavour of the lemon curd – unbelievably good! Enjoy them fresh out of the oven, still warm inside. But make sure you won’t eat them all at once! Or just do… 😉

Vegan Scones

Rosemary Pistachio Scones

Serves: 8 pieces
Prep time
10 mins
Cook time
25 mins
Total time
35 mins

1 tablespoon flaxseed meal 
2,5 tablespoon water
180 milliliter unsweetened almond milk
60 gram spelt flour
200 gram all purpose flour
1 tablespoon baking powder
50 gram sugar
0,5 teaspoon sea salt
1 tablespoon fresh rosemary, stems removed and roughly chopped
30 gram pistachios, chopped
90 gram vegan butter, room temperature
1 tablespoon sugar and pistachios (to sprinkle on top)

1. Preheat the oven to 200°C.

2. In a medium sized bowl mix the flaxseed meal with the water. Add the almond milk and whisk until well combined, then set aside.

3. In another, bigger bowl mix the flour, baking powder, sugar, sea salt, rosemary and pistachios. Add the vegan butter and incorporate it with a fork.

4. Add the flaxseed mixture a little at a time and while gently stirring with a wooden spoon.

5. Transfer the dough to a floured surface and shape to a disk (about 1,5 cm high). With a sharp knife cut it into 8 pieces and carefully place them individually on a lined baking sheet.

6. Sprinkle the tops with pistachios and the remaining sugar, and bake them for about 25 minutes until the edges are browned.

7. Eat them still warm with lemon curd, vegan butter or jam and cream. Of course you can also store them in a container in a dry and cool place for a few days.

Note: The recipe is slightly adapted from Minimalist Baker

Vegan Scones

Lemon Curd

Serves: 1 small jar
Prep time
Cook time
10 mins
Total time
10 mins

75 milliliter lemon juice 
100 gram sugar (make sure it’s white sugar, or else your lemon curd will be brown)
1/2 teaspoon vanilla, grounded
50 gram vegan butter
50 milliliter almond milk
10 gram cornflour
zest of a lemon

1. In a small pot add the lemon juice, sugar, vanilla, butter and almond milk and slowly heat it up. Stir occasionally.

2. Add the cornflour to a small bowl and transfer 5 tablespoon of the lemon mixture over there and stir until smooth.

3. Slowly pour the cornflour mixture into the pot while stirring. Bring it to a boil and let it thicken at low heat for about 2 minutes.

4. Add the lemon zest and stir once again, then put it in the fridge and let it cool for a few hours.

Vegan Scones

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