½ cup unsweetened almond milk (or preferred
nondairy milk) 2 teaspoons apple cider vinegar 1/3 cup refined coconut oil ¼ cup sugar, plus an extra teaspoon for sprinkling
on the tops (optional) 3 cups all-purpose flour 2 tablespoons baking powder ¼ teaspoon salt ½ teaspoon fresh nutmeg, grated ¾ cup freshly brewed hazelnut coffee, cooled 1 teaspoon pure vanilla extract ½ cup toasted and coarsely chopped hazelnuts Ground hazelnuts give these scones a rich texture. A touch of freshly brewed hazelnut coffee elevates them to hazelnut heaven, and the chopped hazelnuts are the icing on the cake (or the hazelnuts on the scone, as the case may be). The scones taste great warm, topped with coconut oil and apple butter. Try brewing a whole pot of the hazelnut coffee and cooling the rest to have iced hazelnut coffee alongside your scones.
Preheat the oven to 400 degrees. Lightly grease a cookie sheet. In a measuring cup, stir together the milk and vinegar. Set aside to curdle. In a large bowl, cream together the coconut oil and sugar. In a large mixing bowl, sift together the flour, baking powder, and salt. Mix in the nutmeg. Add the shortening mixture in clumps (use a teaspoon or your fingers) and mix with your fingertips or a pastry knife until the mixture resembles coarse crumbs. Add the milk mixture, coffee, and vanilla and mix with a wooden spoon until just combined; fold in the chopped hazelnuts. The dough should be clumpy and dry; if there is still a light dusting of flour, that’s okay. Drop ¼ cup mixture each onto the prepared cookie sheet; sprinkle with a little sugar if you like. Bake for 12 to 15 minutes, until slightly browned on the bottom and firm on the top.
Toast the hazelnuts on a baking sheet at 350 degrees for about 12 minutes, tossing occasionally. Wrap the nuts in a kitchen towel for 2 minutes while they are still warm, then rub the nuts together so that any burnt skins come off. Chop carefully on a cutting board so that they don’t roll all over the place, or use a food processor fit with a metal blade to chop them. Source: Vegan with a Vengeance by Isa Chandra Moskowitz. Reprinted courtesy of Da Capo Lifelong Books.