Scones Aplenty

Aside from having a delicious vegan tofu scramble that I can order right off the menu with no modifications, Berkeley’s Sconehenge always (and not surprisingly) makes me crave scones. The last time I ate there, right after Halloween, I finally resolved that I would make some vegan scones, and right when we got back from breakfast, I put it on my to-do list.

I made a couple batches this week, and after a few iterations, the recipe is quite good. It is light, crumbly, and satisfying, and tastes best still warm from the oven.

Ingredients

  • 1/2 cup rice milk
  • 2 tablespoons lemon juice
  • 2 tablespoons maple syrup
  • 2 1/2 cups flour
  • 1 cup rolled oats
  • 2 tablespoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 cup sugar
  • 1/2 cup cold vegan margarine

Directions

Preheat oven to 400º F. Grease a cookie sheet and set aside.

Combine rice milk, lemon juice, and maple syrup in a small bowl and set aside. Pulse the oats in a food processor until they resemble a coarse flour, but are still recognizable as oats. Put oats in a large mixing bowl and add flour, baking powder, salt, and sugar, and mix well. Cut margarine into flour mixture until crumbly (use your hands for easy mixing). If your work bowl is big enough, you can also use the food processor for mixing the dry ingredients and cutting the margarine in as well. Mine is not big enough!

Add the milk mixture all at once and stir until soft dough forms. Knead once or twice to form a ball. Pat the ball out into a circle 1/2 inch thick, and cut into eight wedges. For mini scones, divide dough ball in half, and pat each half out into a circle 1/2 inch thick, and cut each circle into eight wedges, for a total of 16 mini scones. Place each wedge onto the greased cookie sheet, and sprinkle each one with large raw cane sugar crystals.

Bake at 400º F for 20-25 minutes for regular scones or 15-20 minutes for mini scones, until the tops are golden. Remove from oven, let cool on cookie sheet 10 minutes before eating. Transfer remaining scones, if any, to an airtight container. To reheat, split scone in half, toast, and top with your favorite spread.

Makes 8 regular scones or 16 mini scones (pictured below)

PB110009

Yes, I have a bowl-sized teacup, and I love it!

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