Toasted Almond Brown Sugar Scones

Recipe

What’s a more perfect tea party food than scones?!

I’m hosting a tea party bridal brunch this weekend and although I’ve never really been to a “true” tea, I know that scones are involved. And if that’s not right, don’t tell me otherwise.

I still stand by my account that I don’t like scones. Not “real” scones anyways. Dense, less crumble-apart-in-your-hands scones, yes!

These toasted almond brown sugar scones sure fit the bill. Topped with fresh strawberries {and strawberry glaze!} they’re sure to be a hit.

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Toasted Almond Brown Sugar Scones

1/4 almonds

1/3 cup almond milk

1 tsp lemon juice

1 Tbsp flax seed meal

3 Tbsp water

1 cup spelt flour

3/4 cup all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/8 tsp cinnamon

2 T brown sugar

1/4 cup vegan butter

1/8 tsp almond extract

1/8 tsp vanilla extract

sliced almonds

demerara sugar

1 cup diced strawberries

1 cup powdered sugar

1 tsp vanilla extract

Toast almonds; let cool. Grind in food processor.

Mix together almond milk and lemon juice. Set aside. Mix flax and water; set aside.

Mix dry ingredients together- flours, crushed almonds, sugar, baking soda, baking powder, and cinnamon. Cut in vegan butter. Try to keep everything cold- put the butter in the freezer before using and pop the dough in the freezer for a few minutes if it gets warm. —> Cold butter = flaky dough.

Once butter is cut in, add wet ingredients (milk, flax egg, almond and vanilla extracts).

It might take some work to get the dough to come together- I stir it and then dig in with my hands.

Spread dough into a circle on a greased baking pan or pan lined with parchment paper/baking mat. Cut into 6 wedges. Top with demerara sugar and sliced almonds.

Bake at 350 for 16-18 minutes.

Best eaten straight out of the oven.

For extra deliciousness, add strawberry glaze. {Plus pink is perfect for tea parties.}

Blend 1 cup of diced strawberries in a food processor or blender. If still chunky after blending, strain strawberries.

Mix the remaining strawberry juice/puree with powdered sugar and vanilla.

Heat over low heat on the stove or microwave until bubbles. Stir and let cool. Sauce should thicken upon cooling.

Drizzle over scones.

Going…                                 Going….

…Gone.

You might want to make extra strawberry glaze. It was the best part.