Vegan Mango & Ginger Scones

(40 minutes, makes 16 mini scones)

When researching vegan scone recipes, I found many versions that used ground flax seeds, which seem to be used as an egg substitute — but I don’t generally have flax seeds on hand, and was hoping to avoid buying extra ingredients.

Honestly, these didn’t seem to need them! Cream scones don’t generally require eggs. The solid coconut oil happily takes the place of butter, and rich coconut milk substitutes beautifully for cream. They’re delicious, light and tender, and quite more-ish, just as they are!

4 c. flour
2 T baking powder
2 T sugar
1/4 t. salt
1/2 c. room temperature coconut oil (solid)
1 1/3 c. coconut milk
1/4 c. dried mango, chopped
1/4 c. crystallized ginger, chopped

2 T. jaggery or dark brown sugar, optional

1. Preheat oven to 425 F.

2. Whisk together flour, baking powder, sugar, and salt.

3. Chop coconut oil small and rub into the flour with your fingers until the flour looks pebbly.

4. Add coconut milk and gently combine with a silicone spatula or fork; do not overwork. Stir in mango and ginger.

5. Refrigerate dough for 15-20 minutes for better rise.

6. If using a mold, spray with oil; alternately, spray oil or add a sheet of parchment paper to a baking sheet. Fill mold with dough, pressing gently to fill. Alternately, press dough into a circle and cut into wedges, or cut out circles. Places wedges or circles about 1″ apart on sheet. Sprinkle scones with jaggery or brown sugar.

7. Bake for 14-18 minutes, until scones begin to brown. Remove from oven and serve warm. Traditionally they’d be split, and spread with butter, jam, clotted cream, curd, or whatever you like.

NOTE: Scones may be cooled and stored airtight at room temperature for several days; they can be frozen for longer storage.

Mango & Ginger Cream Scones

(25 minutes, makes 16 mini scones)

Fast, simple, classic, delicious. I find kitchen shears work best for chopping up dried mango and ginger.

3 c. flour
1 T baking powder
1 t. salt
1/4 c. sugar
1 t. vanilla
1 1/3 c. heavy cream
1/4 c. dried mango, chopped into small pieces
1/4 c. dried crystallized ginger, chopped into small pieces
2-3 T additional heavy cream, optional

a few T sugar, optional

1. Preheat oven to 425F.

2. Whisk together flour, baking powder, salt, and sugar.

3. Combine vanilla and cream, drizzle over dry ingredients, stirring gently to combine. Try not to overwork, or scones will become tough. Stir in mango and ginger.

4. If using a mold, spray with oil; alternately, spray oil or add a sheet of parchment paper to a baking sheet. Fill mold with dough, pressing gently to fill. Alternately, press dough into a circle and cut into wedges, or cut out circles. Place wedges or circles about 1″ apart on sheet.

5. Optional: brush scones with cream and sprinkle with sugar.

6. Bake for 14-15 minutes, until scones begin to brown. Remove from oven and serve warm. Traditionally they’d be split, and spread with butter, jam, clotted cream, curd, or whatever you like.

Served here with mango & passionfruit curd (recipe: https://serendibkitchen.com/2021/01/17/mango-passionfruit-curd/)

NOTE: Scones may be cooled and stored airtight at room temperature for several days; they can be frozen for longer storage.

I Really Don’t Need a Edible Rice Paper Printer

Experimented a little with edible rice paper decorations for cookies (found on Etsy). It definitely has a tendency to curl, so will need to work on it some more to learn how to do it right. And apparently you can’t refrigerate or freeze them, as the moisture will affect the color, so that means I can’t make a batch of cookies weeks in advance the way I normally might for sale.

We’ll be doing a Valentine’s Day sale (watch this space), but I really don’t know yet if I’ll be able to include these vanilla-rose sugar cookies. But still, fun experimenting, and the kids didn’t seem to mind the curling on their first-day-of-the-semester cookies. 🙂

You should be proud of me that I did not buy myself an edible rice paper printer. I don’t actually run a bakery; I really don’t need such a device!

Vanilla Chai Meringue Kisses

I made meringue kisses yesterday. I’ve been meaning to try making them for a while (I’ve mad a big meringue for a pavlova, but never little kisses), but somehow never got around to it. I finally motivated yesterday; I’m planning to stop by L!ve Cafe and drop some off for Reesheda and her staff.

Little kisses, not the prettiest; I have little patience for piping, so these are just spoon-dropped onto the parchment. But tasty. I did two kinds — straight vanilla, and vanilla chai. The chai ones, I included a little pepper, which is often used in chai, but not so typical for meringues. I like it, though — makes them not quite as simply sweet as normal. Definitely a matter of preference, though, so feel free to skip the pepper!

Vanilla Chai Meringue Kisses

(15 minutes + baking time, makes dozens)

5 egg whites
1 t. vanilla
1 t. lime juice (or lemon, or 1/2 t. cream of tartar)
1 c. sugar
1 t. cinnamon
1/4 t. ground cloves
1/4 t. ground cardamom
1/4 t. ground nutmeg

1/4 t. white pepper (optional)

1. Preheat oven to 220 F.

2. Beat egg whites on high. Add in remaining ingredients, and beat until stiff, glossy peaks form.

3. Drop by spoonfuls onto parchment-lined cookie sheets.

4. Bake for one hour, then turn off oven and allow meringues to sit for another hour, or overnight. Store in an airtight container.

Lemon Sugar Cookie Dragons of Winter!

And kitty-dragons! I’m not sure if they’re meant to be kitty-dragons or baby dragons, but they look like kitty-dragons to me, so we’ll go with that.

I was going to put a little blood orange extract in the icing, for a bit of extra dragon excitement, but I forgot, oh well. But they’re still nummy, with a light lemon flavor, and so ridiculously pretty.

Sprinkled with Stars and Hearts

Dark chocolate-dipped passionfruit marshmallows, sprinkled with silver stars and pink hearts. I do a lot of experimenting with food, and a lot of the joy for me is coming up with new combinations, but sometimes, something just works so well, you know you’re not going to mess with it anymore.

These are becoming a staple, along with the dragonfruit chocolate (Kavi’s favorite chocolate!), Sri Lankan cashew milk toffee, and love cake. One thing we’re planning to explore in 2021 is whether we can expand the Serendib Kitchen sweet-making a little bit. I don’t have the time to cook any more than I already do (and honestly, I should probably be cooking a little less, and writing more).

So that would mean me teaching someone else how to make these, taste-testing to make sure they have it down, and then having them produce them. If we can figure it all out, then maybe we’ll even be able to supply some for local stores (which will require getting a different license, etc. and so on).

Of course, that’ll require researching aspects such as which items are shelf stable (the dragonfruit chocolate and the milk toffee, I think), which need to stay refrigerated (the marshmallows are okay sitting out for a day or two, but if they don’t sell quickly, better to refrigerate them for freshness, and love cake should be frozen or at least refrigerated if you’re going to keep it for any length of time), etc. We’ll see!

It’d be lovely to offer, alongside the cookbooks, going forward.

The Count for Saturday’s Flash Sale

I *think* this is the count for what will be available foodstuffs-wise during Saturday’s flash sale. Possibly with one more kind of cookie. I can’t handle much organizational stuff at this point, so please don’t try to pre-order anything. I’m planning to open the sale at 10 CST, first-come, first-served.

(1) cardamom-rose knitted sweater shortbread
(1) chocolate-cayenne dragon egg shortbread
(3) set of 4 squares of Sri Lankan love cake (pistachio / cashew variation)
(5) set of 1/2 dozen dragonfruit & passionfruit marshmallows
(6) jasmine & rose black tea in a test tube (caffeinated)
(9) set of 4 Dragon S’mores marshmallows (smoked vanilla with sea salt, chocolate, and graham cracker crumbles)
(10) dragonfruit Nebulae bar (white chocolate, citrus, white pepper)
(11) set of 4 dark chocolate-dipped passionfruit marshmallows (sprinkled with silver stars or pink hearts)

(21) box of 5 confections (2 Dragonfruit Nebulae chocolates, 2 blood orange taffy, 1 chocolate-cayenne)

Off to count soaps, bath salts, etc.

Mood! 🙂

But I will bake this batch of dragon cookies (are they not the cutest?) for the Interstellar Patreon treat boxes, and then switch to grading & writing, because deadlines, alas.

(t-shirt reads: “I just want to bake stuff and watch Christmas movies.”)