These easy-to-make zucchini orange coconut yogurt scones are soft on the inside, crispy on the outside and the perfect combination of cakey and crumbly.
Ingredients
2 cups unbleached all purpose spelt flour
For the coconut yogurt scones:
2 - 3 tbsp sugar
3 oranges, zested and juiced*
1 tbsp baking powder
½ tsp salt
⅓ cup cold coconut oil
½ cup coconut yogurt
¼ cup orange juice
⅔ cup grated zucchini
For the yogurt drizzle:
3 tbsp coconut yogurt
1 tbsp maple syrup
1 tbsp orange juice
zest of 1 orange
Instructions
Preheat oven to 400F, line a baking sheet with parchment paper and set aside
In a large bowl, whisk together the flour, sugar, orange zest, baking powder, baking soda and salt
Cut the cold coconut oil into the flour mixture using a fork, pastry cutter or your cold fingertips
Carefully stir in ¼ cup orange juice and coconut yogurt with a wooden spoon, until the dough begins to come together. Use your hands if necessary but be careful not to overwork the dough
Gently fold in the grated zucchini
Turn the dough out onto a lightly floured surface and pat into a circle about 8 inches in diameter
Transfer to prepared baking sheet and cut the dough into 6 - 8 triangles using a sharp kitchen knife
Bake for 20 - 25 minutes then remove from oven, pull the triangles apart and bake for another 10 - 15 minutes until the edges start to brown and the scones are cooked through
Allow to cool slightly before drizzling with coconut yogurt drizzle
For the yogurt drizzle:
Whisk together all ingredients in a small bowl until well combined
Store in the fridge until ready to use
Recipe by Diary of an ExSloth at https://exsloth.com/vegan-coconut-yogurt-scones/