Punctuated Equilibrium (robing) wrote in vegancooking,
Punctuated Equilibrium
robing
vegancooking

basic scones

I've been tweaking scone recipes for a couple of years now, trying to match my Canadian husband's ideal of what a scone should be. Here's my best effort so far.

Basic Scones
2 c all purpose flour (can sub part with whole wheat or other flour)
1 tsp cream of tartar
1/2 tsp baking soda
pinch of salt
1/4 c margarine/Earth Balance
1/4 c sugar
1/2 c soy creamer (or soy milk, but creamer is richer)
2 tbs soy milk (or extra creamer)

Preheat oven to 425 degrees F. Line baking sheet with parchment paper. Sift flour, tartar, soda, and salt into a bowl. Cut margarine into slices and rub in with your fingers until mixture is crumbly. Stir in sugar and creamer. Stir just until dough forms a ball.
Turn onto lightly floured surface. Knead lightly, just until dough is smooth. Divide dough in two. Roll each half into a round that is about 3/4 " thick. Cut into quarters. Brush with milk or creamer to glaze. Bake about 12 to 15 minutes, or until just barely tan.

If you want to use raisins, I highly recommend soaking them in water beforehand so they don't suck any moisture out of the scones.

No pictures right now, but these make very fluffy scones.
Tags: breads-scones
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