I was itching to make something sweet so I reached for my newest favourite cookbook, My Sweet Vegan, by Hannah Kaminsky. There are many, many things I’m longing to try in this fabulous tome of tasty treats – today I decided on the graham flour fig scones. Anything with the word graham in it has to be good.

I had never used graham flour before, or so I thought. I picked a bag up on a recent trip to my local organic market and set it aside until today. The description on the bag described the flour as similar to whole wheat, with a higher bran content. When I opened the bag the sweet aroma that hit me, in concert with the very coarse appearance of the flour, instantly told me that I have worked with this wonderful ingredient before. Just not on this side of the pond – but that is a story for another post.

Today is all about the scones.

The recipe is very straightforward to put together, as all in the book seem to be – I only wish it made more! I say this because they are exceedingly tasty and sure not to last very long at all in my house. The recipe yields four decent sized scones. I’m sure they’d be heavenly at breakfast, slightly toasted with a dab of Earth Balance buttery spread and some apricot jam – as if they’re going to last until breakfast.

Next time I’ll probably double the recipe and thus be more willing to share with others.