The trees in the yard behind the house here surely know when we’re getting ready to travel. Because the lights will flick on, just before sunrise, and through the windows of the kitchen they’ll see me – still in a beat up t-shirt, hair disheveled – pour myself a cup of coffee and prepare us scones to carry along on our journey, wherever we’re going.
I know that sounds crazy, and a little obsessive….and it is. But there is something that I just love about having a home-baked treat to tuck into once you’ve settled into your seat on the plane with your airport cappuccino, or once you’re on the road trip is underway and your on the highway bound for…wherever.
This morning, we’re heading to California to put our things on a truck and move them to Colorado. I’m excited/nervous/horrified/happy/overwhelmed by the whole thing but it was time to put a stake in the ground (as my dear friend Helena puts it.) And now that we’ve put the stake in the ground, we’re noticing that little buds are starting to pop up where we planted our feet, which makes us know that we’ve made a good decision.
We’re really going to miss the Bay Area – the sunshine, the scene, the inspiration in this great city and all the people that populate it for me. I’m taking them with me, wherever I go. Part of me will really miss Portland too – the coziness of the fog, the sounds of the rain, the majesty of the trees…..and the vegan scone from Lovejoy Bakers.
I mean it. Nearly every time I go into the Pearl, I pick one up and it never matters what flavor it is; its always the most delicious thing I’ve ever had.
I’ve been wanting to recreate them for some time now and its been in these past months we’ve been here that I’ve finally done it. It just so happens that this week I’ve been talking a lot about butter and substituting it because it was through this trial and error that I realized – sometimes you just need butter but here, you don’t. The recipe below is the one I use most often and you can literally add in/substitute anything you like. Switch out the nuts, sub cocoa for the espresso, or any other spice you love. You’ll notice that I’ve used coconut butter in the recipe which lends a nice coconut flavor to the background of the scone, but you could also use coconut oil. Its really just a jumping off point for negotiations. In fact, the recipe below led to a slew of others, namely a peanut butter + jelly vegan scone – that I’ll share here soon enough. Maybe next week when we’re on the road again, and I’m up in the wee hours of the morning baking scones for a safe and tasty journey.
Enjoy! xo – L
- 2 cups of spelt or whole wheat flour
- 1/2 Tbsp ground espresso
- 1 cup lightly toasted pecans
- 1/2 cup shredded coconut (optional)
- pinch of salt
- 1 Tbsp baking powder
- 1/3 cup warm coconut butter or coconut oil, plus a bit extra for brushing
- 1/3 cup local honey or maple syrup
- 1 tsp vanilla extract
- 1/4 cup + 1 Tbsp hot water
- Preheat the oven to 350F degrees. Line a baking sheet with parchment paper. In a medium sized bowl, combine the dry ingredients. Mix well. Add the pecans and coconut, again, mixing well, and set aside.
- Warm the coconut butter and honey together - either over low heat on the stove or in the microwave - and stir until its lump free. Then, pour the coconut mixture over the dry ingredients and press it into the dry ingredients to combine completely. You want the texture of the mixture to be like wet sand before you add the water.
- Pour the water over the dry ingredients and, with your hands, squeeze and press the mixture so it comes together into a dough. If the dough has a hard time coming together, add a tiny bit more water but not too much!
- Turn the dough out onto a lightly floured surface or cutting board and pat the dough into a nice little round circle. Cut the circle into sixths. Place the scones - evenly spaced - onto the prepared cookie sheet, brush lightly with coconut oil.
- Bake for 13-14 minutes, or until lightly golden. Let cool for a moment before eating! If you're porting the scones, let them cool completely before putting them in an airtight container for travel (so that they don't get soggy.)