---begin-tiny kitchen---
Title: Chocolate Chip Scones II
2 C flour
5 T sugar
1 T baking powder
1/2 t salt
6 T margarine
1 1/2 C chocolate chips
1/3 C vegan milk
0 - egg replacer for 2 eggs
Preheat the oven to 400° F.
In a large bowl, combine the flour, 3 tablespoons of the sugar, baking powder, and the salt. Cut in the margarine. Stir in the chocolate chips.
In a separate bowl, whisk together the vegan milk and egg replacer. Combine with dry ingredients, and stir until dough forms.
Place on a floured surface and roll into a circle about 2 inches thick. Slice like a pizza into 8 triangles.
Place the triangles on a baking sheet and sprinkle with the remaining sugar.
Bake 20-25 minutes until lightly golden.
From Jolinda Hackett, About.com
---end-tinykitchen---
Showing posts with label scones. Show all posts
Showing posts with label scones. Show all posts
Saturday, January 10, 2009
---begin-tinykitchen---
Title: Gingerbread Scones
1 3/4 C all purpose flour
3/4 C rolled oats
1/3 C light brown sugar
2 t ground ginger
1 1/2 t ground cinnamon
1/8 t ground cloves
1/4 t salt
2 t baking powder
1/2 t baking soda
1/2 C margarine, cold
1/3 C currants
1/3 C dried cranberries
1/2 C vegan milk
1 T white distilled vinegar
2 1/2 T unsulphured molasses
1 t vanilla extract
Preheat the oven to 400° F. Lightly oil a baking sheet.
To make the dough, in a large bowl, whisk together the flour, oats, brown sugar, ginger, cinnamon, cloves, salt, baking powder, and baking soda. Add the margarine to the dry ingredients and cut into small pieces with two knives or a pastry blender. you want a coarse crumbly batter. Stir in the currants and dried cranberries.
In a separate bowl mix together the vegan milk, vinegar, molasses, and vanilla. Because you're activating the vegan milk and vinegar to create "buttermilk," let this mixture stand for 5-10 minutes, then add it to the flour mixture. Mix just until the dough comes together. Do not overmix.
Gather the dough into a ball and pat out to a 1/2 inch thick round. Cut into 8-10 pieces and place them 1/2 inch apart on the baking sheet. If desired, brush with some vegan milk and sprinkle the tops with rolled oats.
Bake for 15-20 minutes or until golden brown.
From Joy of Vegan Baking
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Title: Gingerbread Scones
1 3/4 C all purpose flour
3/4 C rolled oats
1/3 C light brown sugar
2 t ground ginger
1 1/2 t ground cinnamon
1/8 t ground cloves
1/4 t salt
2 t baking powder
1/2 t baking soda
1/2 C margarine, cold
1/3 C currants
1/3 C dried cranberries
1/2 C vegan milk
1 T white distilled vinegar
2 1/2 T unsulphured molasses
1 t vanilla extract
Preheat the oven to 400° F. Lightly oil a baking sheet.
To make the dough, in a large bowl, whisk together the flour, oats, brown sugar, ginger, cinnamon, cloves, salt, baking powder, and baking soda. Add the margarine to the dry ingredients and cut into small pieces with two knives or a pastry blender. you want a coarse crumbly batter. Stir in the currants and dried cranberries.
In a separate bowl mix together the vegan milk, vinegar, molasses, and vanilla. Because you're activating the vegan milk and vinegar to create "buttermilk," let this mixture stand for 5-10 minutes, then add it to the flour mixture. Mix just until the dough comes together. Do not overmix.
Gather the dough into a ball and pat out to a 1/2 inch thick round. Cut into 8-10 pieces and place them 1/2 inch apart on the baking sheet. If desired, brush with some vegan milk and sprinkle the tops with rolled oats.
Bake for 15-20 minutes or until golden brown.
From Joy of Vegan Baking
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---begin-tinykitchen---
Title: Currant Scones (with variations)
1 1/2 t Ener-G egg replacer
2 T water
2 1/2 C all purpose flour
1/3 C granulated sugar
4 t baking powder
1/2 t salt
3/4 C margarine, cold
1 C currants
1/2 C vegan milk
Preheat the oven to 425° F. Lightly oil a baking sheet.
Whip together the egg replacer and water until thick and creamy. Set aside.
In a large bowl, combine the flour, sugar, baking powder, and salt. Add the margarine to the dry ingredients and cut it into small pieces with two knives or a pastry blender. You want a coarse crumbly batter. Stir in the currants.
Add the milk and egg replacer mixture, and keep the mixing to a minimum to avoid developing the gluten in the flour (which produces tough scones). Mix with a wooden spoon, fork, or your fingers until the dry ingredients are moistened. The dough will not be completely smooth like a bread dough.
Gather the dough into a bowl (adding a little more vegan milk if necessary), and place on a lightly floured surface. Pat or roll the dough out to a 1/2 inch thick round and cut into 8-10 pieces--triangles are traditional. Place them 1/2 inch apart on the baking sheet. If desired, brush the tops with vegan milk and sprinkle with cinnamon and sugar.
Bake until the tops are golden brown, 12-15 minutes. Let cool on a rack.
VARIATIONS:
Add 1/2 to 1 C chopped almonds or hazelnuts.
Add 1/2 t almond extract.
Add 1/2 C dried cranberries and zest from 2 lemons or oranges.
Add 1 C fresh blueberries in place of the currants.
From Joy of Vegan Baking
---end-tinykitchen---
Title: Currant Scones (with variations)
1 1/2 t Ener-G egg replacer
2 T water
2 1/2 C all purpose flour
1/3 C granulated sugar
4 t baking powder
1/2 t salt
3/4 C margarine, cold
1 C currants
1/2 C vegan milk
Preheat the oven to 425° F. Lightly oil a baking sheet.
Whip together the egg replacer and water until thick and creamy. Set aside.
In a large bowl, combine the flour, sugar, baking powder, and salt. Add the margarine to the dry ingredients and cut it into small pieces with two knives or a pastry blender. You want a coarse crumbly batter. Stir in the currants.
Add the milk and egg replacer mixture, and keep the mixing to a minimum to avoid developing the gluten in the flour (which produces tough scones). Mix with a wooden spoon, fork, or your fingers until the dry ingredients are moistened. The dough will not be completely smooth like a bread dough.
Gather the dough into a bowl (adding a little more vegan milk if necessary), and place on a lightly floured surface. Pat or roll the dough out to a 1/2 inch thick round and cut into 8-10 pieces--triangles are traditional. Place them 1/2 inch apart on the baking sheet. If desired, brush the tops with vegan milk and sprinkle with cinnamon and sugar.
Bake until the tops are golden brown, 12-15 minutes. Let cool on a rack.
VARIATIONS:
Add 1/2 to 1 C chopped almonds or hazelnuts.
Add 1/2 t almond extract.
Add 1/2 C dried cranberries and zest from 2 lemons or oranges.
Add 1 C fresh blueberries in place of the currants.
From Joy of Vegan Baking
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---begin-tinykitchen---
Title: Chocolate Chip Scones I
1 1/2 t Ener-G egg replacer
2 T water
2 1/2 C all purpose flour
1/3 C granulated sugar
4 t baking powder
1/2 t salt
3/4 C margarine, cold
1 C semisweet chocolate chips
1/2 C vegan milk
1/2 C walnuts, chopped
Preheat the oven to 425° F. Lightly oil a baking sheet or line with parchment paper.
Whip together the egg replacer powder and water until thick and creamy. Set aside.
In a large bowl, combine the flour, sugar, baking powder, and salt. Add the butter to the dry ingredients and cut it into small pieces with two knives or a pastry blender. You're not creating a paste; you want a coarse crumbly batter that resembles bread crumbs. Stir in the chocolate chips.
Add the milk and egg replacer mixture, and keep the mixing to a minimum. Just get the dry ingredients moistened.
Gather the dough into a ball and place on a lightly floured surface. Roll it out to 1/2 inch thickness, and cut into 8 or 10 pieces--triangles are a traditional shape.
Bake until the tops are golden brown, 12-15 minutes. Let cool on a rack.
From Joy of Vegan Baking
---end-tinykitchen---
Title: Chocolate Chip Scones I
1 1/2 t Ener-G egg replacer
2 T water
2 1/2 C all purpose flour
1/3 C granulated sugar
4 t baking powder
1/2 t salt
3/4 C margarine, cold
1 C semisweet chocolate chips
1/2 C vegan milk
1/2 C walnuts, chopped
Preheat the oven to 425° F. Lightly oil a baking sheet or line with parchment paper.
Whip together the egg replacer powder and water until thick and creamy. Set aside.
In a large bowl, combine the flour, sugar, baking powder, and salt. Add the butter to the dry ingredients and cut it into small pieces with two knives or a pastry blender. You're not creating a paste; you want a coarse crumbly batter that resembles bread crumbs. Stir in the chocolate chips.
Add the milk and egg replacer mixture, and keep the mixing to a minimum. Just get the dry ingredients moistened.
Gather the dough into a ball and place on a lightly floured surface. Roll it out to 1/2 inch thickness, and cut into 8 or 10 pieces--triangles are a traditional shape.
Bake until the tops are golden brown, 12-15 minutes. Let cool on a rack.
From Joy of Vegan Baking
---end-tinykitchen---
---begin-tinykitchen---
Title: Ginger Spiced Scones
2 C all purpose flour
3/4 C sugar
2 t baking powder
1 t baking soda
1/2 t ground ginger
1/2 t salt
1/2 C margarine, softened
1/3 C dates, pitted and chopped
1/4 C cashews, chopped
1/4 C vegan milk
0 - egg replacer for 2 eggs
Preheat the oven to 425° F. Lightly oil a baking sheet and set aside.
In a large bowl, sift together the flour, sugar, baking powder, baking soda, ginger, and salt. Cut the margarine into the flour mixture until crumbly. Mix in the dates, cashews, vegan milk, and egg replacer, stirring until just blended. Do not overwork the dough.
Transfer the dough to a lightly floured work surface. Using a rolling pin, roll out into a circle about 3/4 inch thick. Cut into 12 wedges and place on the baking sheet.
Bake on the center oven rack until golden brown, 12-15 minutes.
From Vegan Planet
---end-tinykitchen---
Friday, January 2, 2009
---begin-tinykitchen---
Title: Banana Date Scones
8 oz. dates
1 T all purpose flour
1 C mashed, very ripe banana (3-4 bananas)
2 T ground flaxseeds
1/3 C rice milk
1/3 C canola oil
1/4 C brown rice syrup
1 C all purpose flour
1 1/4 C whole wheat pastry flour
2 t baking powder
1 t ground cinnamon
1/4 t ground nutmeg
1/2 t salt
1/2 C chopped walnuts
Preheat the oven to 350° F and lightly grease two baking sheets.
Finely chop the dates, place in a small bowl, and sprinkle with 1 tablespoon of flour. Toss the dates to coat with flour.
In a large bowl, whisk together the flaxseeds and rice milk. Whisk in the mashed banana, canola oil, and brown rice syrup.
In a separate bowl, sift together the all purpose flour, whole wheat pastry flour, baking powder, cinnamon, and nutmeg. Stir into the banana mixture until the ingredients are just moistened; the dough will be thick yet sticky. Fold in the chopped dates and walnuts.
Drop batter on baking sheets in 1/2 cup dollops, leaving about 3 inches of space between the scones. Bake for 32-34 minutes, until browned and firm. Cool on racks.
From Veganomicon
---end-tinykitchen---
Title: Banana Date Scones
8 oz. dates
1 T all purpose flour
1 C mashed, very ripe banana (3-4 bananas)
2 T ground flaxseeds
1/3 C rice milk
1/3 C canola oil
1/4 C brown rice syrup
1 C all purpose flour
1 1/4 C whole wheat pastry flour
2 t baking powder
1 t ground cinnamon
1/4 t ground nutmeg
1/2 t salt
1/2 C chopped walnuts
Preheat the oven to 350° F and lightly grease two baking sheets.
Finely chop the dates, place in a small bowl, and sprinkle with 1 tablespoon of flour. Toss the dates to coat with flour.
In a large bowl, whisk together the flaxseeds and rice milk. Whisk in the mashed banana, canola oil, and brown rice syrup.
In a separate bowl, sift together the all purpose flour, whole wheat pastry flour, baking powder, cinnamon, and nutmeg. Stir into the banana mixture until the ingredients are just moistened; the dough will be thick yet sticky. Fold in the chopped dates and walnuts.
Drop batter on baking sheets in 1/2 cup dollops, leaving about 3 inches of space between the scones. Bake for 32-34 minutes, until browned and firm. Cool on racks.
From Veganomicon
---end-tinykitchen---
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