These scones are tall and fluffy and accidentally vegan. We always have coconut oil and canned coconut milk on hand, making extra trips to the grocery store for things like buttermilk or cream unnecessary. They do not taste coconutty at all and can be made entirely vegan by omitting the egg wash. That said, butter in place of the coconut oil and buttermilk in place of the coconut milk work as well if that is what you stock. The dough is tender and softer than typical scone dough with lots of texture.

Easily adaptable, you can swap out the date and crystallized ginger for your favorite fruit or even chocolate chips.