Scones


Based on a recipe from Vegan with a Vengeance


Ingredients

  • 3c flour (or 2c white flour, 1c whole wheat)
  • 2T baking powder
  • 1/4c sugar plus a few tablespoons for sprinkling
  • 1/3c vegetable oil
  • pinch salt
  • 1/2c milk or cream and 3/4c milk with 2t vinegar (apple cider) OR:
  • 1/2c yoghurt and 3/4c to 1c milk (depending on thickness of yoghurt)

Optional

  • 1/2c (ish) chopped pecans + 1 apple, diced OR
  • 1/2c (ish) frozen cranberries tossed with cornstarch/flour + zest of 1 lemon OR
  • 1c (ish) berries tossed with cornstarch/flour OR
  • 1/2c (ish) shredded cheddar cheese + some diced jalepeños (Note: I haven't tried this yet)

Lemon Raspberry variation

Add:

  • 1c whole oats
  • additional 1T baking powder
  • additional 1/8c sugar
  • 1.5c raspberries, tossed in cornstarch
  • zest of 2 lemons
  • additional milk (didn't measure. Maybe 1/2c max)

Directions

  1. Preheat oven to 400. Line your baking sheets with parchment or silicone sheets, or lightly grease.
  2. Combine milk with vinegar and allow to curdle.
  3. Sift together dry ingredients in a bowl and mix well.
  4. Add to dry ingredients any optional things you are using to flavour the scones.
  5. Add wet ingredients and mix until JUST combined. It's only if there is still some powdery flour. Mixture should be chunking, and not sticky. NB: For raspberry scones, gently fold in raspberries once dough is combined.
  6. Drop by spoonfuls (about 1/4c) onto cookie sheet. Smooth out the top a bit.
  7. Sprinkle some sugar on top of each scone and bake for 12-15 minutes, or until golden.

Optional toppings for different flavour combinations

For apple pecan scones:

  • Combine 2T sugar with 1t cinnamon and a dash of nutmeg, and sprinkle on top
  • Combine 1T maple syrup, 1t milk, and 2T powdered sugar or cornstarch, and brush on top for the last 3 minutes of baking.

For lemon cranberry scones:

  • Combine juice of 1 lemon with 2-3T of sugar and brush on top for the last 3 minutes of baking.

For cheddar jalepeño scones:

  • Top with 1T each of shredded cheese for the last 2 minutes of baking.