A few weeks ago I went with a friend to a local park where I had heard there was mugwort growing rampant. With it’s scent of sage and the silvery color on the bottomside of it’s leaves, we were able to identify it almost instantly.
If you want to try this recipe but don’t have access to mugwort, you can absolutely use sage!
Many people traditionally use mugwort for it’s mild psychedelic properties and it’s ability to induce strange, vivid dreams. If using for this purpose it’s generally mixed with other aromatic herbs like lavender and smoked, or drank as a tea right before bed. For those who know me irl, you’ll know that I already have crazy vivid dreams on my own, -lucid dreams and sleep paralysis- so I decided to pass on that. We’re just using it for the flavor in this recipe!
Be sure to check out my other scone recipe, Strawberry Mugwort Scones here
2 Cups Flour
1/4 Cup Sugar
1 Tbs Baking Powder
1 Tbs Corn Starch
1 Tsp Salt
1/2 Cup Vegan Butter
1/2 Cup Shredded Vegan Cheddar Style Cheese
~2 Tbs Chopped Dried Mugwort (or sage as a substitute)
~1/2 Cup Plant Milk
1. Put the vegan butter in the freezer to chill for at least an hour.
2. To a mixing bowl add the flour, sugar, baking powder, corn starch, and salt.
3. Chop up the frozen butter and cut it into the flour mix using a pastry cutter until the butter is broken up into pea-sized pieces. Add the mugwort and cheese.
4. Add the milk a couple tablespoons at a time, tossing the mix around with your hands in between each pour. Make sure NOT to knead the dough, and don’t mix for long enough that the butter melts – you want little solid beads of butter throughout. Add enough milk that the dough holds it’s shape when gently pressed/ squeezed.
5. Shape your scones. Using all of the dough, make a 6inch circle, or ‘puck’ for lack of a better word. Cut the dough like a pizza into eight pieces.
6. The scones can be baked right away or frozen for later. I actually find that I like the texture better after the scones have been frozen and then baked. I bake mine from frozen in the instructions below.
7. Heat oven to 350⁰ F. Allow the scones to thaw for a couple minutes before breaking up the pieces. Spread out the scones on a baking sheet, allow at least an inch between each scone. Bake for 20-25 minutes, until the top starts to brown and the scones feel firm to the touch. If you’d like, add more cheese to the tops of the scones about 2-3 minutes before they are finished baking. Enjoy!
Notes: Bake times may vary. These scones can be frozen for up to 2 weeks, I wrap mine up in parchment paper and then aluminum foil before freezing.
Follow me on Instagram @autumn.the.vegan and @vegan.forager for more! ❤️