Scones à l’eau de rose & aux amandes – Rose & Almond Scones – It’s Bread Baking Day N° 10

It is time once again for Bread Baking Day! This month’s theme, breakfast breads, was chosen by the lovely Melissa at Baking A Sweet Life – merci, Melissa! She’ll be putting the round-up of all our entries on June 5th, so go take a peek and be inspired!

I feel as though baking scones is a bit of a rite of passage in vegan culinaria. The vast majority of vegan blogs I love to visit have showcased at one time or another beautifully baked scones, with flavours ranging from peanut butter to pumpkin, even scony breakfast sandwiches – and admittedly they looked rather tempting. It also seems that no vegan cookbook would be complete without at least one (or multiple) scone recipes.

While the photos on the vegan blogosphere seemed enticing, I had scone issues. I’d only ever had scones on two occasions, and they left rather tasteless impressions on me. The first time was in a rather trendy tea room in London about 16 years ago. Everyone had hyped this amazing place with its brilliant scones and the clotted cream is bloody phenomenal! I sat uncomfortably, surrounded by 4 very hip and trendy and (seeming to 17-year-old me) sophisticated 25-year-old Londoners. I wanted to be cool, suave, and as cosmopolitan as they were, and when I bit into what I thought was a mixture of sawdust and cardboard I forced a smile and raising my eyebrows I declared,”It’s like nothing I’ve ever had before!”, which was true. I managed to avoid the clotted cream (because it sounded like something that should be thrown out because it had gone bad), and got about half of the thing they called “scone” into my handbag to be discreetly thrown out later without anyone noticing.

Scone session numéro dos was about 5 years later, with a much older and wiser Shellyfish (irony) surrounded by terribly cool people on a fashionably hip terrace at an over-priced trendy café in the desert Southwest in the U.S. My fellow brunchers were, in my eyes, what I wanted to be when I grew up : young 30-somethings, so for me, grown ups – there was the witty newspaper editor, the bohemian graphic designer, the sullen musician, the dreamy poet, and me, the dancer/student who dabbled a bit in freelance journalism and poetry, but who felt like an insignificant speck of wanna-be talent next to my friends. I came back from the washroom to find scones & coffee on our table, and sullen musician smiled with shocks of hair falling in his eyes and said, “you lived in Europe right, so I thought you would like these. I think they’re European or something.” Trying not to swoon because sullen musician knew something important about me, I forced down what felt like a hockey puck made of baking powder, but smiled through the entire ordeal.

I’m the young 30-something now, and have thankfully re-adjusted my focus a bit (and my friendship criteria). I wanted to move on in the scone department, and thought this BBD was the kick in the pants I needed to make the scones. Hundreds of snappy vegans couldn’t be wrong after all!

I based the following on the Orange Glazed Scone recipe in VWAV, because I am all about eau de rose lately (new and unusual). I wanted to use pistachios rather than almonds, but Mr. Fish depleted our stocks while watching a “Zombie sharks attack the vampire monkeys of New York” type movie the other night. The almonds were great, though. I’m also happy to say that the scones were, too. They were light and flaky and delicate as the rose itself!

  • 350g plain flour
  • 50g ground almonds (almond meal)
  • 115ml plain soy milk
  • 1 tablespoon cider vinagar
  • 50g sugar
  • 2 tablespoons baking powder
  • pinch or two salt
  • 5 tablespoons veg. oil
  • 3 tablespoons rosewater
  • 2 teaspoons almond extract

Heat oven to about 200c/400f. Add the vinagar to the milk and set aside. Sift together the flour, meal, baking powder, sugar, and salt in a large bowl. Add the vinagar mixture and the rosewater & almond extract and stir until just mixed. I needed to add a little flour here because things were still rather wet. Dump out the dough and divide in two, knead a little and form into a bit of a disc and cut into pie-like wedges. Place on baking sheet and in the oven it goes for about 15 minutes or until slightly browned.

For the glaze add about 120g icing sugar, 2 tablespoons of melted non-hydrogenated margerine and 3 tablespoons eau de rose in a bowl and stir until well combined. You can get festive and add some food coloring if you wish (I did). Drizzle over scones and sprinkle with slivered almonds.

I’d also like to thank Ms. Zorra, the founder of this great event. Helping me to try new things, one bread at a time!

Bread Baking Day! Banana Oat Bread, Yum!

The lovely Astrid of Pulchen’s Food Blog is this month’s hostess for Bread Baking Day number 9. She proposed the fabulous theme of oat breads for the month of April, and I was thrilled because I am a newbie bread baker, and only have one oat bread under my belt (and it wasn’t terribly successful…Mr. Fish referred to it as “tasting like bread for old people”. Thanks mon amour.) The round-up is still a few days away, so if you just can’t wait, go visit Susan over at Wild Yeast. She graciously hosted our event last month, and here is the round-up.

I had images of golden, steaming loaves of oaty-goodness coming out of the oven, and was scouting around for a hearty loaf to use for delicious sandwiches. Finding a few recipes that interested me, I just didn’t come across the recipe (that being said, I can’t wait for this months BBD round-up to see what delights the others baked up!).

I woke up early one weekend morn to make some banana bread for the Guppy and Mr. Fish for a sweet breakfast treat, and then it hit me: Banana Oat Bread! (Luckily Banana Oat Bread is rather soft and moist, so it didn’t hurt.)

This seemed like a brilliant breakfast bread filled with the sweet goodness of oats and bananas, and I looked through my (very small collection) of cookbooks and came up empty. Recipes for regular banana bread, yep. I also had the “old people” oat bread recipe from my previous attempt at oat bread domination. After searching the web for a good Vegan recipe, I realized that I’d just have to create my own! (mostly because I didn’t have a huge amount of time to devote to my quest of searching the net, I’m sure there are some good ‘ens out there…) This bread was very moist and delicious, it reminded me of a sort of pudding-bread. It had a dense crumb, intense banana flavour, and was even better the next morning! You could easily add chocolate chips or walnuts to make things even more fabulous…

Shellyfish’s Vegan Banana Oat Bread

  • 110g ap flour
  • 110g whole wheat flour
  • 90g rolled oats
  • 70g sugar
  • 70g xylitol
  • 1.5 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3 tablespoons ground flax seeds
  • 6 tablespoons water
  • 2 medium very ripe & well-mashed bananas
  • 60ml vegetable oil or melted non-hydrogenated vegan buttery spread
  • 1 tablespoon vanilla extract (yeah, it’s a lot, you could use less- we’re big on vanilla, folks).
  • Non-dairy milk as needed
  • chopped walnuts or chocolate chips, optional

Pre-heat your oven to 350f/170c and get your pan ready!

Mix* the flax seeds and water in a small bowl and set aside. Sift together all the dry ingredients except the oats in a large bowl. Mix the banana-mash, oil, and vanilla in a small bowl, then add to the flax mixture. Blend well*, then add the dry ingredients in two or three small batches, and stir until just blended. Then fold in the oats and optional walnuts or chocolate chips.

Bake until your knife comes out clean (or smeary if you use the chocolate chips of course). For me this was about 45 minutes

*By mix, stir, etc, I mean with your big ‘ole trusty wooden spoon, kids.

Bread Baking Day


One of the many things I admire about French culture is the richesse of the rites and rituals of life’s most simple pleasures. Shifting one’s focus from the glitz and plastic of the eventfulness and moving to better celebrate the event itself. The daily trip to the boulangerie for your baguette, the importance of choosing the right head of lettuce for your salad or taking the time to greet each individual when arriving somewhere rather than a blanket – hey. I like that. Life is, as Hemingway so aptly phrased it, A Movable Feast. Amen.




Trying to emphasize the joy in the quotidian is my aim, and I stumbled upon this wonderful blog event: Bread Baking Day which does just that. A diverse group of foodie-bloggers who commune once a month to share their daily bread. I only just baked my first loaf of bread about six months ago, but I’m hooked (jar of sourdough starter in fridge), and I am thrilled to have found an event to convene with other confirmed and wanna-be bread bakers for inspiration.

I find the ritual of baking bread to be (at the risk of sounding a little bit out there) a veritable spiritual experience. Very grounding, but spiritual at the same time. Maybe there is something in my genetic memory that feels rekindled and soothed by the kneading, the unmistakable smell of bread baking in the oven, a feeling of community-family-unity wafting from the kitchen… or maybe it’s just my stomach growling?

This month’s host Wild Yeast (who has a really beautiful blog with truly wonderful photography – food for the eyes) chose the theme “Celebration Breads” and with so many things to celebrate for so many different cultures during the month of March, it was difficult to decide.

I had been eyeing the recipe for raisin soda bread in Sarah Kramer’s La Dolce Vegan for some time now, but hadn’t gotten around to making it – and decided that Saint Patrick’s Day was my opportunity. Despite it’s dense look, this bread was not heavy, but a bit spongy (in a good way, I don’t have my baker’s jargon down) it was très moelleux, but had a nice, crunchy crust, and had just a hint of sweet. The Guppy and I enjoyed it for our “quatre heures” or tea, and it thrilled me to see her eating something with raisins in it! (She’s in that “I’m almost three and don’t need to eat anything” phase.) It was also the easiest-to-make bread I’ve ever thrown together.


Jen’s Raisin Soda Bread from La Dolce Vegan by Sarah Kramer

*notes : the recipe states that you can use cranberries in lieu of raisins, or you can add 1 teaspoon of grated orange zest.

  • 2 1/4 cups ap flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 2 tbsp sugar (I only used one)
  • 1/2 tsp salt
  • 1/2 tbsp caraway seeds
  • 1/2 cup raisins (I used both white & normal)
  • 1 cup non-dairy milk (I used plain soy)
  • 1 tbsp apple cider vinegar

“Pre-heat the oven to 350°F(175°C). Lightly oil a 9-inch bread pan and set aside. (**In a small bowl, add milk & cider vinegar and just let sit & curdle.) In a large bowl, stir together the flour, baking powder, baking soda, sugar, salt, caraway seeds, and raisins. Add the milk and vinegar and gently stir dough until “just mixed”. Pour evenly into loaf pan and bake for 40-45 minutes or until a toothpick or knife comes out clean. Let cool on a rack for 10-15 minutes before removing from pan. Makes 1 loaf.

**I find that mixing the vinegar & soymilk and letting them curdle makes for better leavening than just mixing them into the flour at the end.

EDITED TO SAY: Generally Bread Baking Day posts don’t go up until closer to the first of the month, but since my super-cute-mumma is coming to visit from the states I wanted to be sure to get this up on time!