Hibiscus Scones with Strawberry Tofu Cream Cheese
Author: 
Recipe type: Breakfast, Quick Breads, Vegan
Serves: 8 large scones & about 1½ cups cream cheese
 
Ingredients
  • SCONES
  • 1⅓ cup full fat coconut milk + more for brushing
  • 2 tbsp maple syrup
  • 2 tbsp hibiscus tea leaves*
  • Zest of ½ large lemon
  • ⅓ cup organic cane sugar
  • 2 cups flour + more for dusting
  • 1 cup rolled oats + more for topping
  • 2½ tsp baking powder
  • ½ tsp sea salt
  • ½ cup chopped fresh strawberries
  • Turbinado sugar, optional
  • CREAM CHEESE
  • 1 block extra-firm tofu, drained and lightly pressed
  • Juice of ½ large lemon
  • 1 tbsp apple cider vinegar
  • ¼ tsp sea salt
  • 2 to 3 tbsp maple syrup
  • ¾ cup freeze dried strawberries
Instructions
  1. FOR THE SCONES: In a small saucepan, heat the coconut milk and maple syrup until steaming and steep the hibiscus tea leaves for 5 minutes over low heat. Remove from the heat and cool to room temperature. Squeeze out and remove the tea bag then chill completely in the refrigerator.
  2. Preheat oven to 400°F and line a baking sheet with parchment paper. Set aside.
  3. In a large mixing bowl, rub the lemon zest and sugar together until sandy in texture.
  4. Add the flour, oats, baking powder, and salt and toss until combined.
  5. Slowly drizzle the chilled coconut milk mixture into the flour mixture while stirring with a fork. The flour should just be roughly hydrated at this point. You might not need all of the coconut milk.
  6. Gently fold in the chopped strawberries with a rubber spatula. Only fold until a shaggy, kind of sticky dough forms.
  7. Dump the dough out onto a clean and floured surface. Use your hands to pat the dough into a 1-inch thick square or circle.
  8. Brush the top of the dough with extra (or leftover) coconut milk and sprinkle over extra oats and turbinado sugar if desired.
  9. Cut dough into triangles, or whatever shape you like. Arrange them onto a parchment-lined baking sheet and bake in preheated oven for 20-23 minutes, or until golden brown on the top and bottom. If your scones need a bit more colour on top, broil for 1 to 2 minutes but watch them very closely! Cool for at least 10 minutes before serving with the tofu cream cheese.
  10. FOR THE TOFU CREAM CHEESE: Blend all ingredients together in a food processor until smooth. It will be crumbly at first, then become a ball, but keep blending and it will smooth out. Adjust flavours (sourness, sweetness, etc.) as desired. Stays fresh in the refrigerator for 5-ish days.
Notes
*I found this at Bulk Barn. You could also use 2 tea bags.
Recipe by Radiant Rachels at https://radiantrachels.com/hibiscus-scones-strawberry-tofu-cream-cheese/