Iswari (iswari) wrote in vegancooking,

Vegan, Wheat-Free Scones!

These were adapted and veganized from a friend's regular scone recipe. I'd heard others raving about how delicious they were, and I wanted to see what I could do with them. I've never made scones before, and I'm really, really pleased with the results!

1 3/4 cups oat flour
3/4 cup spelt flour
6 Tbsp. brown sugar
1Tbsp. cinnamon
2 tsp. baking powder
1/2 tsp sea salt
6 Tbs. Earth Balance, chilled and chopped
1 and 1/2 tsp. Ener-G egg replacer, plus 2 Tbsp. water
1/2 cup almond milk, plus a little extra if necessary
1/2 tsp. vanilla extract (can also substitute part maple extract)
1/2 cup pecans, coarsely chopped
1/2 cup Tropical Source chocolate chips

(You could also substitute other nuts and dried fruits for the chocolate chips.)

Preheat the oven to 425 degrees.
In a bowl large enough to hold all the ingredients, mix the dry ingredients together.
Cut in the Earth Balance and, with your fingers, blend until coarse crumbs are formed.
In a separate bowl, beat the egg replacer + water with the milk and vanilla/maple.
Stir into the dough.
Mix just enough to moisten the dry ingredients evenly.
Do not overwork or the scones will be tough.
Turn the dough onto the counter, and pat into a circle about 1/2 in thick.
With a knife, cut the dough into 6 wedges and place on a sheet pan.
Bake until lightly browned, 15-18 minutes.

It wasn't until after I'd shipped some out for the vegan cookie swap that I realized they're much better fresh and warm from the oven! So, I hope they were okay upon arrival... =/
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