Melomakarona Inspired Scones For International Scone Week

Melomakarona Inspired Scones by Veganopoulous

It’s International Scone Week! Well, we’re at the end of it and so I’ve just been able to sneak in this submission with a day to go. This year’s International Scone Week is being hosted by Tandy from Lavender and Lime. Tandy has listed the participants in the sidebar of her blog, so you can check out their scone recipes which are easily veganisable.

I haven’t made scones in ages and wanted to do something different… but what? Lately I’ve been thinking a lot about my vegan melomakarona (Greek honey walnut cakes, though being vegan I don’t use honey). I’ve made melomakarona inspired smoothie bowls and nicecream, so why not scones?

Melomakarona Inspired Scones by Veganopoulous

Now what usually happens when I have a brainwave is this. I act on the brainwave then later on realise there was a big brainfart moment somewhere in the process. Today’s brainfart was leaving out the baking powder, you know, often a really important ingredient. I didn’t have self raising flour and meant to add some baking powder. And I only realised it when eating the scones and they still turned out fine, though I rolled the dough out so it was 3cm high to begin with. Phew, I think that saved me. Aaanyway, I’ve added optional baking powder to the recipe, or you can use self raising flour to begin with.

Being based on melomakarona, the flavours are orange, lemon and cinnamon. I wanted to add walnuts but DeeW hates anything with nuts and would have picked them out so I made a sweet walnut filling first by roasting walnuts, letting them cool completely, whizzing them up in the food processor then adding a little rice malt syrup. You can use golden syrup or agave, whatever you like to create a filling to your preferred level of sweetness.

These took longer to cook than scones usually take. All up I had them in the oven for half an hour and the bottoms were quite brown but gahhh the tops didn’t brown so they don’t look as pretty as regular white flour scones.

With the wholemeal flour, they did go a little ‘heavy’ once they cooled but the kids loved them, which works for me! I’ll have to play with this recipe again before adding it as an official recipe to my site, though I am mostly happy with how these turned out today.

Melomakarona Inspired Scones by Veganopoulous

Melomakarona Inspired Scones by Veganopoulous

Scones:

* 1.5 cups plain flour (or self raising flour)

* 1.5 cups wholemeal flour

* 3/4 cup chilled vegan butter

* 1Tbs baking powder (I know, it’s 2tsp per cup of plain flour but I’m cautious!) Omit if using self raising flour

* 1Tbs caster sugar

* 1.5 tsp cinnamon

* 1tsp fine salt

* 1/2 cup toasted and chopped walnuts (optional)

* 1.25 cups non-dairy milk and a little extra for the glazing

* 1 medium sized orange, zested and juiced

* 1 medium lemon, zested and juiced

 

Walnut Filling:

* 1 cup walnuts, toasted then completely cooled before being very finely chopped in a food processor

* rice malt syrup to your preferred level of sweetness

* pinch of cinnamon

Mix the filling ingredients and set aside (and use it on other stuff too!)

 

Method:

* Sift the flours, baking powder if using, cinnamon and caster sugar. Add the vegan butter in chunks and rub with your fingers until the mixture is breadcrumby. Alternatively, do what I do and use the food processor for this flour+butter step!

* If using a food processor, remove the dry ingredients to a large bowl. Add in the optional chopped walnuts and zest and stir to combine well.

* Make a well and pour in the milk, orange juice and lemon juice. Gently mix to combine it all before turning out on to a floured surface. Knead gently and briefly, just until you get a smooth dough.

* Make a disc about 3cm high and use your favourite scone cutting tool to cut out your scones. Place the scones on a tray (or a greased and floured tray– whatever you usually do!) with about a 1cm or 2cm gap between scones.

* Brush the scones with the extra bit of milk and put a walnut half in the centre.

* Bake until the scones are browned, or sound hollow when you tap them on the bottom. My oven took about thirty minutes which seemed awfully long for scones so please set your timer for 12 minutes and keep on checking every few minutes after that. Even so my scones didn’t go nice and brown, I hope yours turn out better looking!

20 thoughts on “Melomakarona Inspired Scones For International Scone Week

    • I always thought scones were what we have in Australia, then when I went to the US I discovered scones were different (the triangular shaped jobbies) and what we call scones are biscuits 🙂

  1. These look and sound absolutely delicious. I’m not familiar with melomakarona but the flavours sound like my kind of thing and I love how you turned the traditional dish into scones. I have made the baking powder omission in the past too and am glad your scones came out ok anyway!

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