E is for Ennui (sailalias) wrote in vegancooking,
E is for Ennui

Scone recipe from The Vegan Sourcebook

I'd like to make the "Spiced Date and Nut Scone" recipe from The Vegan Sourcebook. I photocopied it from the library ages ago, and I've just now realized that the second page got cut off-. So, only steps 1-3 in the recipe are complete...

Would anyone who has the book on hand be willing to transcribe steps 4-6 for me? Thanks so much in advance!

Edit: Entire recipe follows

2 C whole-wheat pastry flour
1 C old-fashioned rolled oats
2 tsp double-acting nonaluminum baking powder
1 tsp ground cinnamon
1 tsp baking soda
1/4 tsp allspice
1/4 tsp cardamom
1/4 tsp salt
1 C chopped pitted dates, packed
1/2 C chopped walnuts
1 tbsp flaxseeds
1/2 C water
1/2 C plain nondairy milk (or water)
1/3 C canola oil
1/3 C pure maple syrup
1 tsp vanilla extract
2 tbsp sugar
1/2 tsp ground cinnamon

1. Preheat the oven to 375 degrees F. Lightly oil a baking sheet or mist it with nonstick cooking spray, and set aside

2. Place the flour, rolled oats, baking powder, cinnamon, baking soda, allspice, cardamom, and salt in a large mixing bowl and stir them with a wire whisk until well combined. Stir in the dates and walnuts, making sure that the date pieces are coated with flour and do not stick together.

3. Place the flaxseeds in a dry blender and grind them into a powder. Add the water and blend until a gummy mixture is achieved, about 30 seconds. Add the milk, oil, maple syrup, and vanilla and process until frothy and well blended, about 1 to 2 minutes. Pour into the flour mixture and mix until everything is evenly moistened.

4. Using a 1/3 C measure per scone, drop the batter in dollops onto the prepared baking sheet, leaving about 2 inches between dollops. (You may need to scoop out the batter from the measuring cup with a spoon, rubber spatula, or your fingers.) Flatten the scones slightly into irregular shapes about 3 inches in diameter.

5. Combine the sugar with the cinnamon in a small bowl. Sprinkle the mixture generously over the top of the scones;

6. Bake on the center shelf of the oven for 12 to 14 minutes, or until golden brown. With a spatula, transfer the scones to a cooling rack. Serve hot or warm. Cool leftovers completely before storing in an airtight container in the refrigerator for future use.

Tags: breads-scones
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