While traditional scones are made with butter and milk or buttermilk, this inventive recipe from
Frugal Vegan by Katie Koteen and Kate Kasbee proves that dairy need not define these tasty baked goods. Frozen coconut oil, which you cut into small pieces, provides the fat and a nondairy milk and lemon juice mixture makes an impressive stand-in for the acidic buttermilk. The other ingredients are equally surprising: crushed pineapple, finely chopped fresh rosemary and a few spoonfuls of maple syrup. The finished scones are tender, with a moist crumb and a jolt of sweetness.
Get the recipe: Pineapple Scones
