We’ve made it! It’s the final week for game of scones 😉 . For this final huzzah, I’m bringing you the second savoury scone. Please don’t get angry with me for this. There will be peanut butter, and crusty scones, and spiciness (you know, to spice up your life à la Spice Girls. Oh the 90s, sometimes I miss you. Mostly not, but, you know, you had your moments 🙂 .). I have to say, of the four scones I’ve made, these are hands down my favourite. They turned out even better than I had envisioned them, and I must say that I’m tempted to make them again immediately.
Although that may at least partially be because anything with peanut butter = match made in heaven for me. I am truly sorry for anybody who is allergic to peanuts, I honestly don’t know how you survive. That’s a true disability in my book, and most definitely worthy of a medic alert bracelet as well as the sympathy of a nation.
It’s just such a deliciously diverse ingredient. On the sweet side, it optimally pairs with a million other sweet sweet delicious things (chocolate and peanut butter? Yes please!! PB+J? Nostalgic and delicious! Peanut butter and banana, peanut butter and honey, peanut butter and peanuts? Let the drooling commence. No, I thank you for your concern, but I did not in fact just have a stroke, that drool is from visions of peanuts and peanut butter dancing in my head). On the savoury side, peanuts in Thai food in general? Peanut butter hummus, peanut butter stew, and of course, spicy peanut sauce. Which is what brings us to our scone of the day. In case you couldn’t tell by the title, today, I’m bringing you some delicious spicy peanut sauce scones with some extra spicy peanut sauce to drizzle over the top so that you can really get your peanut on.
If you do happen to know someone who’s allergic to peanuts, please do not give this to them, I don’t want to be held responsible for murder here (accessory after the fact or something crazy like that). Alternatively, if you really wanted to give these to your delicate peanut averse friend, substitute peanut butter with sunflower seed butter and voilà, allergy friendly spicy “peanut” sauce scones. Or maybe you can even rebrand them then to be spicy sunny scones (first of all because that’s super fun to say – almost enough to want me to remake these with that alteration just so I have a reason to say that. Although I’m sorry if you’re allergic to peanuts and have a lisp, because frankly, at that point this kind of stinks for you either way. It’s a food that’s basically making fun of you and punching you in your living and survival bone. Unless you just hold off calling them anything until you’re in the midst of eating them because then you can just blame any misunderstanding on the fact that your mouth is overflowing with delicious scone-y goodness. But I digress).
I love spicy food in general and frequently have quite the collection of hot sauces at my disposal. Now, when I say I love spicy food, I actually mean it. Nothing makes me crazier than going to, for instance, an Indian or Thai food restaurant and telling them to “make it spicy” and they come back to me with something that makes me have to ask “Did you think I said I’m allergic to spicy and that under no circumstances should you include even a soupçon of spice to this dish? Because that’s what this tastes like!” (Ok, I don’t say that at all because then I’d be a big jerk and they would spit in my food. But I say it in my mind for sure). In case you still don’t believe me, I’ve been in a hot sauce eating contest and won and I’ve eaten a scotch bonnet pepper straight – which are between 100,000-350,000 scoville units. I don’t recommend doing this however because, yes, it’s hot, but that wasn’t my issue. About 20 minutes after eating it my stomach started to hurt rather a lot. Much in a “I suspect that the hot peppers are eating the lining of my stomach” kind of way. They were still tasty though, which is why I have actually done this more than once. Live and learn….or don’t if you’re me 😉 .
Anyway, despite that little rant of my love for spiciness, these scones are totally customizable to your own personal heat level preference. I just added a heck of a lot of habanero and scotch bonnet pepper hot sauce in addition to the Siracha. You can mostly definitely omit this and/ or add less Siracha. So just do whatever floats your boat and keeps your mouth and stomach reacting in paroxysms of joy.
So come now and….
♪Colours of the world
Spice up your life
Every boy and girl
Spice up your life
People of the world
Spice up your life ♪
Yield: 12 medium sized scones
- 1 tablespoon ground flaxseed + 2 1/2 tablespoons water (this is for your egg replacer, alternatively, use egg replacer of choice, I just had this kicking around, so I used it 🙂 )
- 3/4 cup spicy peanut sauce (see recipe below)
- 2 tablespoons non-dairy milk
- 2 cups flour
- 1 tablespoon baking powder
- pinch of sugar
- 1/2 teaspoon salt
- 1/4 cup + 2 tablespoons coconut oil, room temperature (i.e. not in hardened state, soft or liquid is fine)
- 1/2 cup chopped peanuts, plus extra for topping (optional if you don’t want the extra crunchy texture in your scones)
- a couple of tablespoons of melted vegan butter for brushing on top
Spicy Peanut Sauce:
- 2/3 cup peanut butter
- 1/4 cup Siracha
- Hot sauce (optional to taste – I just didn’t find this spicy enough otherwise)
- 1/4 cup rice vinegar
- 1/4 cup + 2 tablespoons soy sauce
- 2 tablespoon brown sugar
- 2 teaspoon ginger
- 1/2 cup non-dairy milk or water
- Preheat oven to 400F and line a baking sheet with parchment paper or silpat.
- Make your peanut sauce by combining all the ingredients for the peanut sauce together in a bowl and whisking until smooth. Note: this will make more than you need, use the extra to drizzle over the scones when serving.
- In a small bowl combine ground flaxseed and water, then add spicy peanut sauce and non-dairy milk. Whisk to combine.
- In a separate medium sized mixing bowl, combine flour, baking powder, sugar, and salt.
- Add coconut oil and use a fork to mix it into your dry flour mixture until no big pieces remain.
- Slowly add your flax/peanut sauce mixture to the dry ingredients stirring with a wooden spoon.
- If using, fold chopped peanuts into the mixture. The mixture will be fairly wet and sticky so not to worry.
- Transfer dough to a heavily floured surface and use your hands to form it into a log about 1 inch high. Cut the log into 6 equal squares, then cut the squares diagonally, so you should now have 12 triangular scones.
- Using a floured spatula, carefully transfer the scones to your baking sheet. Brush the top with your melted vegan butter and sprinkle the tops with more chopped peanuts if desired. Bake for 20-25 minutes, or until they just start to lightly brown at the edges.
- Let cool slightly before consuming. Enjoy topped with your leftover spicy peanut sauce drizzled on top (you may want to thin the peanut sauce out more with a little more water or non-dairy milk when using it on the scones if you find it too thick).
- Leftover scones should be kept at room temperature in a well-sealed container.