Healthy-ish Vegan No Kai Oi Scones
For these vegan Springtime Mango Coconut Scones I got my inspiration from Eva Flores’ blog, “Adventures in Cooking.” The flavor profiles are offbeat and creative and have no animal cruelty!
The spring sunshine is warming up my mind, and the change of seasons welcome a change of flavor. You’ll forget these are even vegan. The authentic coconut flavor from the plant-based substitutes bring moisture and a refreshing bite. People who love food, love sharing food; so join me at the table for a tropical treat.
I love this recipe because it’s fresh and the zing from the ginger meets the sweetness of the mango beautifully. I swapped out fresh ground ginger root rather than the processed spice and added chia seeds. The ingredients really compliment each other and have health benefits beyond average scones.
According to Joe Leech, a dietitian for authoritynutrition.com, the ginger root gives medicinal properties. Leech also explains that chia seeds are a superfood which provides fiber, protein and omega-3. The fresh mango incorporated is also packed vitamins and minerals. According to Diana Herrington, an author for care2.com, the mango has over three-fourth of a daily intake of vitamin C, as well as lots of vitamin A and E.
- 2 cups flour (Can use ⅔ cups coconut flour, a GF substitute)
- 2 tablespoons of raw sugar
- 1/2 teaspoon of brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon fresh ground ginger
- 1/2 cup coconut oil, cold and hard
- 1/2 cup fresh organic mango, diced
- 3/4 cup canned coconut cream, room temperature
- 1/2 cup of coconut milk
- 1/2 cup of chia seeds
- 1 cup powdered sugar
- 2 tablespoons canned coconut milk, room temperature
- 1/2 cup of toasted dried coconut
- 1 teaspoon of avocado oil
Preheat oven to 375 F. In a large bowl mix together the dry-goods (salt, baking soda, sugar, flour), bonus points to those who sift their flour. While the oven heats, dice mango and grind the ginger. Then add liquids (coconut cream, coconut milk) while mixing in the chia seeds. Wait to add chia seeds because they absorb moisture. Then add the fruit and ginger.
Pour into a lightly greased 3-inch pan, I used avocado oil but any oil works. Sprinkle brown sugar over the top to add a sugary-sweet crust.
Bake for 34 to 45 minutes. While attempting to patiently wait for them to bake, make the glaze and prepare the coconut topping. In a large bowl, mix together the coconut cream and powdered sugar with a whisk. On a separate, lightly-greased pan spread the coconut topping.
After being so patient, and the scones are lightly brown around the edges of the pan, take them out and drizzle the glaze over them while they are still hot. Then let them cool for 10 minutes, 5 of those minutes you’ll want to bake the coconut. Be careful, coconut burns quickly!
Cut, serve and enjoy the magic of these scones!