This weeks MMAZ, Meatless Monday A-Z, ingredient is unbleached flour. I had to sit and think about this one not sure what to make. I know crazy considering I love to bake. I figured something would come to me and it did. While out with my oldest daughter we stopped into Starbucks. It was just before closing and the gentleman asked her if she would like a pastry for a dollar. She thought about it, looked at the selection and made comments. She had made a comment about the Petite Vanilla Bean Scones and as we were enjoying her beverages again commented on the scones saying she missed Scone Sunday. Scone Sunday started a couple of years ago and what it was is every Sunday morning the girls and I would make scones. They changed with the seasons making lemon scones in the spring, smore or berry scones in the summer, and gingerbread, eggnog, peppermint or other scones in the winter. Every week it was something different. As we cleaned up our eating habits and we got busier last year Scone Sunday slowly disappeared. As she sat there talking about it and how we use to make them together and sat around as a family enjoying our coffee or steamers and scones I realized it was more than just “Scone Sunday” to her. It was a time we spent together as a family, talking and making memories. While we do many other things together and cook together she still cherished those memories and missed those times. So with that I decided maybe Scone Sunday should return at least for this week as we make Petite Vanilla Bean Scones. These little scones taste like shortbread cookies, simple and delicious! Maybe we will have to bring back Scone Sunday or maybe we will have to sit down and come up with something new.
Did you have any food traditions as a kid or now that you cherish? Any that you use to do that you don’t anymore and miss?
While trying to clean up our eating I wish I would have looked at the big picture along the way. Realizing some things were about more than just food and while I am all about moderation maybe we shouldn’t have cut out something that might not have been the healthiest or maybe we should have tried to modify it instead. As times got crazier and schedules got more hectic maybe I should have made more of an effort to hold on to those times were we came together, relaxed, and just slowed down and cherish the moments more.
Petite Vanilla Bean Scones (Vegan)
Makes 20 small scones
2 c unbleached all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 c vegan butter, butter (used Earth Balance Organic Coconut Spread)
1/3 c sugar
1 vanilla bean
1/2 c non dairy milk, plus up to 2TBSP if needed (used So Delicious Unsweetened Vanilla Coconut Milk)
Vanilla Bean Glaze
1 c confectioners’ sugar
2 TBSP So Delicious French Vanilla Coconut Milk Creamer, or 1/4 c dairy free milk and 1/2 vanilla bean or 2 tsp pure vanilla bean extract
Preheat oven to 400F. In a medium bowl, whisk together flour, baking powder, salt, and sugar. Cut vanilla bean in half lengthwise and scrape seeds out with a small, sharp knife into the flour mixture. Using a pastry blender or a couple of knives, cut the butter spread into the flour mixture until well incorporated and no chunks of coconut spread/butter remain. Stir in milk with a wooden spoon or spatula. The dough will be dry but if you cannot get all of the dry ingredients incorporated add a tablespoon more milk, you do not want the mixture to be wet. Form dough into 5 equal balls and flatten into a disc about 1/2 – 3/4-inch thick. Cut each disk into quarters and arrange on non stick baking/cookie sheet or line a baking sheet with a silpat mat or parchment paper. Bake for 12-14 minutes, until scones are light golden at the edges. Cool on a wire rack before glazing.
In a large bowl, whisk together sugar and creamer/milk. Adding in any leftover vanilla bean seeds (scrape the pod a second time or use a 1″ section from a new bean) from the scone recipe if desired. Pour over cooled scones. Enjoy!
See what other recipes bloggers made using Unbleached flour in this post, including links to all others at the end.