If I haven’t said this before I’m saying it now, I’m a scone snob. That’s right I’m judging you. Serve me a sub-par scone and I’ll think twice before returning. But, serve me a delicious masterpiece and I’m hooked. I’ll talk about you to all of my friends and make it a point to go back and try another flavor. Add an excellent chia latte or espresso into the mix and I’m really sold.
I’ve shared with you scone recipes in the past, but this post is more than just a recipe. This is about experimenting in the kitchen. It’s about being comfortable with not having all of the ingredients on hand and still creating a spectacular dish.
Yesterday I was feeling the need to bake. It had been a while since I baked a batch of scones, so picking those to bake was a no-brainer. I planned on making a Lemon-Poppy seed version of my Vegan Lemon-Raspberry Scones, only to find that I didn’t have any rolled oats on hand. Digging around my cupboards more, I realized I didn’t have any whole-wheat pastry flour either. Instead of being discouraged I altered the recipe, on the fly. As long as you have a basic understanding of how ingredients work together and what the end product should resemble (consistency, texture, etc.), experimenting isn’t scary. Sure, sometimes if you really make big changes the result is a disaster, but more times than not, delicious things come from making it up as you go!
So next time you don’t have an ingredient on hand, even what you think is a main ingredient, ask yourself what you could use in its place. Google is a huge help but so is just trial and error. Ideally, find a replacement with an ingredient that you already have on hand. You’ll save yourself a trip to the grocery store and save yourself a few dollars (always a bonus!).
Now go experiment, have fun and be open to failure, but be ready to be surprised at what deliciousness you end up creating when you don’t follow the recipe teaspoon by teaspoon. Happy recipe altering!
And if you’re curious, here’s my on-the-fly-recipe-altering masterpiece:
Vegan Lemon-Poppy Seed Scones
2 ¼ cups all-purpose flour*
1 Tbsp. baking powder
½ tsp. baking soda
½ tsp. salt
¼ cup firmly packed dark brown sugar*
1 Tbsp. poppy seeds*
½ cup vanilla almond milk*
1 Tbsp. chia seeds ground (I grind mine by using my Vitamix, you’ll have to toss in more than you’ll need, but you can keep the extra ground chia seeds, that last for months in the fridge. Add to smoothies, on top of yogurt, or use in other recipes).
3 Tbsp. water
⅓ cup coconut oil, melted
½ tsp. real vanilla extract
Zest of one large lemon
Juice of one large lemon*
Makes 10 scones
- Preheat oven to 425°F. Prepare a large baking sheet with non-stick cooking spray.
- In a medium bowl combine ground chia seeds and water. Let sit for 5 minutes while you complete the next step.
- In a large bowl, mix together the dry ingredients starting with the all-purpose flour through the poppy seeds.
- Return to your medium bowl with the chia seed and water mixture. The consistency should be like that of an egg white. Combine the almond milk, coconut oil, vanilla extract, zest, and lemon juice. Note: You’re melted coconut oil will become slightly solid again due to the chilled almond milk, but don’t be alarmed everything will still combine beautifully.
- Make a well in the dry ingredients, pour in the wet ingredients and stir until combined. Add a splash of water if your mixture is too dry that it won’t combine. You don’t want your mixture to be too floury.
- Using your ¼ cup measuring cup, scoop mixture onto the greased baking sheet. Ever so slightly press down on top of each scooped ball. The goal is to flatten slightly to help the scone cook through evenly.
- Bake 12-14 minutes, until center is cooked through (test using a toothpick) or scones become just slightly golden brown on top. Remove from oven and let rest on baking sheet 2-3 minutes. Using a spatula, remove from baking sheet and let cool on a wire rack.
*Indicates the ingredients that were altered from my original recipe.
This recipe is my own, if you repurpose or share this recipe please link to this page and give IronwomanDiaries credit. Thanks!
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.