Pantry Scones
I miss coffee, and if I miss coffee, then I miss scones. It's one of those if you give a mouse a cookie scenarios.
If you give me a cup of coffee, then I will want some cream.
If I get cream with my coffee, then I will want a scone.
But scones are full of processed sugar, so if you give me sugar, I will want a taro malasada,
and on, and on, and on.
I adapted this scone from Peas and Thank You
Basically, this cookbook is vegan, but not sugar free, so this is the glaze free, sugar free version. I also couldn't afford the fresh blueberries this calls for, so it's the whatever is in the pantry (not panty) version.
Directions:
Preheat the oven to 350 degrees.
1/2 c. non-dairy milk
1/4 c. vegan cream cheese (Tofutti brand)
1 t. lemon juice
1/2 t. baking soda
In a small bowl. blend milk, cream cheese, lemon juice, baking soda, and set aside and watch the magic bubbles appear.
1/2 cup dates chopped fine or put into a bullet (I used about 6 pitted medjool dates)
I didn't opt for date paste because I didn't want to figure out the water or liquid adjustments. Scones dough should be fairly dry, just moist enough to form into a round or square, but not so moist that your hands are wet.
In a food processor, blend dates with
2 c. whole wheat flour
1 1/2 t. baking powder
1/2 t. salt (optional)
Put the dough in a bowl (it should still be loose, don't panic or add soymilk)
Add 1/2 c. vegan margarine and lomi the margarine through the dough. I'm trying to figure out a good texture binder that can replace the margarine. Let me know if you find something.
Add 1 cup of dried fruits to the dough and lomi again (I used 1/2 a cup of craisin blueberries and 1/2 a cup of dried cherries)
On a cutting board, pat out the dough into a 1" thick round or rectangle. Cut into wedges and place on a parchment covered or oiled baking sheet.
Bake for 20 minutes, or until golden brown on bottom.
I like the parchment paper on the bottom because it gives the bottom of the scone a nice, brown, crunchiness.
I used some vegan cream cheese on top with some leftover strawberries from yesterday's french toast.
The leftovers freeze well, or bring them to work and share.
Basically, this cookbook is vegan, but not sugar free, so this is the glaze free, sugar free version. I also couldn't afford the fresh blueberries this calls for, so it's the whatever is in the pantry (not panty) version.
Directions:
Preheat the oven to 350 degrees.
1/2 c. non-dairy milk
1/4 c. vegan cream cheese (Tofutti brand)
1 t. lemon juice
1/2 t. baking soda
In a small bowl. blend milk, cream cheese, lemon juice, baking soda, and set aside and watch the magic bubbles appear.
I didn't opt for date paste because I didn't want to figure out the water or liquid adjustments. Scones dough should be fairly dry, just moist enough to form into a round or square, but not so moist that your hands are wet.
In a food processor, blend dates with
2 c. whole wheat flour
1 1/2 t. baking powder
1/2 t. salt (optional)
Put the dough in a bowl (it should still be loose, don't panic or add soymilk)
Add 1/2 c. vegan margarine and lomi the margarine through the dough. I'm trying to figure out a good texture binder that can replace the margarine. Let me know if you find something.
Add 1 cup of dried fruits to the dough and lomi again (I used 1/2 a cup of craisin blueberries and 1/2 a cup of dried cherries)
On a cutting board, pat out the dough into a 1" thick round or rectangle. Cut into wedges and place on a parchment covered or oiled baking sheet.
I like the parchment paper on the bottom because it gives the bottom of the scone a nice, brown, crunchiness.
I used some vegan cream cheese on top with some leftover strawberries from yesterday's french toast.
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