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Breakfast

The Best Part of Waking Up at The Stanford Inn Is These Famous Vegan Scones

Ask anybody who's stayed at Stanford Inn about these sweet morning treats

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As any guest who has had the pleasure of waking up at The Stanford Inn will tell you, these vegan scones are a special treat. Baked in-house by the team of the plant-based Ravens Restaurant, the recipe has evolved slightly over time, but always brings the five-star reviews. Hotel co-owner and Ravens Restaurant chef Jeff Stanford shared the current iteration with us.

“When we started serving breakfast in 1981, we wanted a truly special pastry,” Stanford tells us. “We thought of baking ourselves and quickly realized that we did not have the space in our tiny kitchen. We went to local bakers and found the owner of an old brick oven willing to create a spectacular coffee cake. Our guests enjoyed the products of his artistry for a number of years until he sold his business.  Although he gave us the recipe, no one was able to duplicate what he had done.”

A few years after the inn opened, the full-service Ravens Restaurant came online and expanded the opportunity for on-site baking. That’s when the scone was born.

“When we opened for breakfast at the Ravens, many of us got into the act, tasting many different versions of this classic,” Stanford recalls. “The result is a truly wonderful scone.”

 


More Related Recipes to Try Next:
Almond Oat Scones with Salted Vanilla Bean Glaze
Tropical Scones with Papaya Glaze
Asparagus Scones


The Stanford Inn by the Sea Famous Vegan Scones

Ingredients

  • 3 tablespoons egg replacer
  • 9 tablespoons water
  • 2 1/2 cups organic all-purpose flour
  • 1/2 cup sucanat (sugar)
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup Earth Balance (not whipped version) chilled and cut into small cubes
  • 1/2 cup soy creamer (plus more, if needed)
  • 1/8 teaspoon vanilla extract
  • 2 - 3 tablespoons soy milk, soy creamer, or hemp milk
  • 1 cup berries or currants (fresh or frozen)

Preparation

Preheat oven to 350 degrees

In a food processor whip the water and Egg Replacer for 1 minute. Set aside.

In a large bowl combine flour, Sucanat, baking powder and salt. Cut in Earth Balance with a pastry cutter. When you’re finished, your mixture should look like small peas.

Add Egg Replacer mixture, ½ cup soy creamer, and vanilla. With swift, quick strokes, fold the wet mixture into the dry mix until the dough just comes together. Do not over mix.

Place mixture on a lightly floured surface and press together without over-working the dough. Flatten with a rolling pin into a ½ inch thick rectangle.

Push the fruit of your choice into the dough. Fold the dough once and flatten again into 1” thick rectangle.

Splash soy creamer on top, brushing evenly, then sprinkle with sugar. Cut into triangles and bake until golden brown, approximately 30 to 40 minutes.

Makes 16 scones