Submitted by HayGurl on Sat, 03/21/2015 - 10:44
Accidental Scone

Everyone has baking disasters.  You misread a recipe, you tried something new.  Things don''t always go as planned.  But sometimes you get something as magical as the accidental discovery of rubber.  And we are all grateful for that one!

Last night, my boo decided that she wanted a little ice cream cookie sandwich concoction.  After googling on the internet I said to her, "why waste your time with that when I have a small library's worth of vegan cookbooks at your disposal?" She found one of my favorite chocolate chip cookie recipes so naturally I gave her the green light.  After deciding that the recipe looked "too healthy" she decided to trade the whole wheat pastry flour for some unbleached all purpose (all we had on hand other than whole wheat bread flour, and we didn't want rock cookies). She made her dough and was like, "ummm, this dough seems too dry, did I miss something?" After checking numerous times we couldn't find an error, other than the flour, but it didn't seem quite "cookie-like." Convinced that enough liquid to form the almost there mixture into a ball would do the trick I said, "well, just add a little coconut milk." Unfortunately she and I had different understandings of what "a little" meant.  So, when all was said and done, the dough was not a thick heavy cookie dough, but more of a fluffy, thick batter.  "Hmmm, well, we''ll see what happens." And so we waited. 15 or so minutes later, we got the picture you see above.

The "scookies" were good, and she still made the cookie ice cream sandwich, though it was more of a scone sandwich.

Personally, I prefer a scone with some nuts and maybe some fruit.  I''m a big fan of cranberry and almond.  I''ll take a stab at that next time!

Here''s what happened so you can make your own; throw in some nuts, fruit or other delicious additions and let me know how it turns out!

Ingredients

  • 1 cup unbleached all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 c coconut oil (melted)
  • 1/4 c brown sugar
  • 1/4 c maple syrup
  • 1 1/4 tsp vanilla
  • 1/4 c coconut milk beverage (Note: this is different from canned culinary coconut milk.)


Method

Preheat the oven to 350 degrees F. Lightly grease a 9x13 inch cookie sheet or line it with parchment paper.

Mix the flour, baking soda, baking powder and salt in a large bowl.  In a separate bowl, add the melted oil, brown sugar, maple syrup, and vanilla and whisk until combined. Add the wet mixture to the dry and mix until well-combined.  Add the coconut milk and mix again.  Toss in a few handfulls of chocolate chips, nuts, dried or fresh fruit or whatever makes you happy and fold in until your additions are well-distributed.

Plop the batter in 12 evenly-sized spherical blobs onto your cookie sheet. Bake for 15 minutes or until bottoms are just browned.  Cool and serve!

Ingredients

Ingredients

Categories

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