I have to confess something. I… I… I hate avocados. There’s something about the taste combined with the slimy-ness that I just can’t get over. It’s not that I enjoy disliking avocados – my life would be so much easier if I loved them, since they’re generally a prominent feature in many vegan dishes. If they were sweet and slimy, I think I could handle it, but as they stand, nope, don’t like ’em. But that won’t stop me from snarfing them down in hidden or modified forms because they’re packed full of nutrition, and because they allow you to cut down on other fats when baking.
Less talk, more scone:
- 1 cup unbleached white flour
- 1 cup whole wheat flour
- 1/2 cup coconut flour (you can replace this with more whole wheat flour if you don’t have any)
- 1 tbsp baking powder
- 2.5 tbsp organic sugar cane
- 1/2 tsp salt
- 1/4 cup vegan “butter”
- 1 tbsp ground flax, mixed with 3 tbsp warm water
- 1 ripe avocado
- juice and zest from 1 lemon
- 1/4 cup orange juice
- 1/4 cup almond milk
- 1.5 cup chopped fruit (I’d suggest strawberries, peaches, pineapple or blueberries for this recipe, though pretty well anything would be tasty. If using frozen fruit, make sure you thaw it first, then chop into smallish pieces)
Preheat the oven to 450 degrees F. In a large bowl, mix the first 6 dry ingredients together. Once they are well mixed, cut in the butter with a fork or a dough blender until the butter chunks are roughly pea-sized. In a small bowl, combine the ground flax and warm water, then set aside (you want it to turn kind of jellyish).
In a food processor, pulverize the avocado. Add the orange juice and almond milk and mix until you’ve got a nice purée. Fold in the flax mixture, then fold in the fruit. Now add the wet fruit mixture to the dry stuff. The best results come from using your hands, so get in there and gently knead the ingredients together until the dough forms a ball. Keep some flour on hand to help dry out the dough if it gets too wet (just rub some on your hands every once in a while).
Grab a small handful of dough, roll it in a ball then flatten it so that it makes a burger patty shape (veggie of course). Place it on the baking sheet and work your way through the rest of the dough – you should have about 6 mega scones or 8 medium-sized ones. Pop the baking sheet in the oven for about 12-15 minutes, depending on how huge you made them, or until they turn golden on top. Cool for a few minutes then serve with a bit of butter or pineapple marmalade (yum yum yum).