Sunday, May 16, 2010

Vegan Raisin Scones

The morning of the last day of teacher appreciation week I got this hairbrained idea to make scones for the teachers. This is after my evening of cooking/baking madness... hey, why not? So there I am, baking some scones when Honey comes down to leave for work. His response? 'Back at it huh?' Such a good man... letting his crazy cook/baker wife go off in the kitchen without so much as a 'are you crazy?' or 'don't you think that's enough?' He was just happy because I made Uncle Kelly's cookies :)

The scones turned out good... they were a little difficult to form; I think next time I will use a little more milk to bring the dough together better. Give them a try though, they're a super simple, yet impressive breakfast (or anytime) treat!

Note: I was in such a frenzy, I forgot to take very many pictures! All I got was the dough and then this quick shot just going in to the oven. I keep telling myself I need to ask honey to be my photographer while I cook. He's better at it than I am anyway... runs in the family.

2 teaspoon egg replacer
3 Tablespoons soy milk
2 cups white whole wheat flour
1/2 cup whole wheat flour
1/3 cup raw sugar
1/2 teaspoon salt
4 teaspoons baking powder
1 1/2 sticks cold Earth Balance (Note: I used the Earth Balance sticks for this recipe because it was much easier to 'piece' off into the bowl. You can also use the tub kind. 1 1/2 sticks equals 3/4 cup)
1 cup raisins
1/2 cup milk, plus a little extra to brush on top (note, I am putting the 1/2 cup milk down but really it should be a little more than that, like in between 1/2 and 3/4 because my dough was hard to form)
Mace/sugar mix to sprinkle on top

Preheat the oven to 425.

In a small bowl, combine the egg replacer and 3 T milk with a fork. Set aside for a minute.

In another bowl, combine the flours, sugar, baking powder and salt. Mix to combine. Add the Earth Balance in by pieces. Pieces make it easier to incorporate. Using a fork, your clean hands or one of those fancy pastry cutters (I should get one of those), cut the Earth Balance into the flour mixture so it creates a crumbly mixture. Note: it will look crumbly, that's fine. Add'l note: you don't want to mess with it too much, otherwise the dough will become hard vs. light and flaky.

Once the Earth Balance is crumbly and incorporated in the flour mixture, add the raisins and combine. Then add the milk and egg replacer mixture. Stir to combine, again, not too much mixing, just enough to incorporate.

From here you will turn the dough out to form it. This is where I found it was too crumbly. If so, add more milk and gently mix. The dough will still be crumbly, but easier to form.

Turn the dough out on the counter and form it into a round 'patty' about 1/2 inch thick. Slice it like a pizza, giving you eight triangles.

Arrange on a pan covered with parchment paper, brush with soy milk and sprinkle with the mace/sugar mixture. Note: I like mace... it's a great baking addition that I had never used until my amazing mom told me about it. You can also use cinnamon but everyone uses cinnamon. Even better: use mace, cinnamon and sugar! With the mace though, less is more! Think nutmeg or clove... don't go overboard :)

Bake for 13-15 minutes, then remove, cool and serve.

I put them on a tray because I was taking them to pre-school. If you're serving them for brunch, they're great with Earth Balance and jam. If you're serving them for dessert, try a little Purely Decadent!


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