I used to be an avid baker, but things changed a few years ago after I started a small kitchen fire with an errant kitchen towel. Since that not so holly-jolly Christmas, I’ve taken an extended hiatus from baking, but after spying this recipe for summery strawberry basil scones, I decided my stomach would overpower my fear.
Carla Kelly’s book, Vegan Al Fresco, is a collection of vegan recipes meant to be consumed at picnics and on patios. They also seem simple to prepare and boast versatility; the strawberries in these scones, Kelly claimed, can be replaced with blueberries.
Strawberry and basil are a classic combo, and both are available in abundance at farmers markets right now. And while the recipe is techincally vegan, the only changes from a traditional scone recipe is soy milk in place of cow’s milk and canola oil in place of butter. All other ingredients are available in any baking aisle, so I didn’t have to hit three different specialty shops hunting down an obscure dairy substitute.
I began the recipe with high hopes and an empty stomach. First, I chopped the strawberries and basil, which smelled divine. Then I combined the soy milk and the apple cider vinegar, a vegan substitute for buttermilk. The soy milk immediately began to bubble, but don’t fret – it’s suppose to do that. The reaction is meant to create the tangy flavor notes buttermilk provides.
Whisking in the jam, sugar, oil and extract was pretty straightforward, and left a pink milky mixture with chunks of jam throughout. Don’t mix the batter too thoroughly; the chunks of strawberries and jam throughout the scones are the tastiest part.
Rather than shaping the dough and then slicing it into triangles, Kelly advocated scooping 1/3-cup portions onto the baking sheet, hence their more freeform shape. They required only 15 minutes in the oven – perfect, since I was hungry now.
The finished product was light and cakey, more like a strawberry bread than a denser, crumbly scone. They also lacked the berry and basil punch I expected, though I quickly remedied that with a thick smear of strawberry jam on top. Next time I make these summer treats, I’ll add more sugar and jam to up their sweetness – even if that loses my outdoor fete a few healthy points.
Strawberry & Basil Scones 10 scones
1 cup (250 ml.) plain soy milk
1 tsp. apple cider vinegar
3 Tbsp. strawberry jam
3 Tbsp. sugar
3 Tbsp. canola oil
1 tsp. strawberry or vanilla extract
2 cups (500 m.) all-purpose flour
1 cup (250 m.) whole wheat pastry flour
3½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
½ cup (125 ml.) finely diced fresh strawberries, about 8 medium
2 heaping tsp. finely chopped fresh basil
• Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
• In a large bowl, combine the soy milk and vinegar. Let it thicken for 5 minutes. Stir in the jam, sugar, oil and extract and whisk to combine and eliminate large lumps of jam.
• Sift in the flours, baking powder, baking soda and salt. Mix to just combine. Gently fold in the strawberries and basil.
• Portion the dough into 10 scones with a 1/3 cup (80 ml.) measure. Place on the baking sheet and bake for 15 to 20 minutes, until lightly browned.
• Cool on the baking sheet for 5 minutes, then transfer to a rack to complete cooling, or serve warm.
Reprinted with permission from Arsenal Pump Press What’s your favorite use for seasonal strawberries? Tell us in the comments below for a chance to win a copy of Vegan Al Fresco.
This article appears in May 2015.