The Vegan Kitchen: Summer Country Scones
I come from a long line of women who were excellent home bakers, and my challenge these days is to continue this tradition with vegan ingredients. One of my all-time favorite recipes for a quick pastry treat has been Country Scones from a tattered copy of a little booklet given out by the Clabber Girl company, which I picked up somewhere 25 years ago. I have adapted it for baking without eggs and dairy, and I promise: you won’t miss them at all.
TOTAL TIME: Prep: 20 min. Bake: 30 min. Yield: 12 scones
Preheat oven to 375°. Line cookie sheet with parchment paper (optional).
- 3/4 cup dried currants or raisins
- 2 cups whole wheat white flour
- 3 Tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- ½ cup (1 stick) vegan buttery spread, chilled
- ¾ cup soymilk
- 1 Tablespoon lemon juice
- 1 Tablespoon soymilk
- 1 Tablespoon brown sugar
- 1/8 teaspoon ground cinnamon
- Place currants in a bowl. Cover with hot water and let stand for 5 minutes. Drain well and set aside.
- Combine soymilk and lemon juice and let sit for 5 minutes. The lemon juice curdles the soymilk slightly and turns it into something resembling buttermilk. You can use lemon juice or apple cider vinegar (usually 1 Tablespoon to 1 cup milk) as substitute for buttermilk in pancakes and other baked goods.
- In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in buttery spread until mixture resembles coarse crumbs (I use my hands and cold butter – the idea here is that the butter is separated into small, lentil sized chunks and does not melt into the flour)
- Drain currants and gently toss with the crumb mixture.
- Add soymilk mixture and stir just until blended
- Turn onto a floured surface; knead gently 8-10 times – do not overwork the dough: you want some whole pieces of butter in the dough to make it flaky!
- Divide into two portions and shape into two half domed circles.
- Place on ungreased baking sheet and cut each into 6 wedges, but do not separate.
- Brush rounds with soymilk. Combine sugar and cinnamon; sprinkle over tops.
- Bake at 375° for 30 minutes or until golden brown. Serve warm.
This recipe is not fussy, and the method of baking it in rounds without separating the pieces avoids all the mess of using biscuit cutters. The basic recipe (without currants) can be adapted to many other varieties of scones, and your imagination sets the limit. Add about 1 cup of fuit/nuts/chocolate to the basic recipe:
- dried cherries (soaked like the currants) and chocolate pieces
- blueberries (frozen or fresh, but they can turn the dough blue if worked too much)
- apples and walnuts
- dried cranberries and pecans
You can also enhance the basic flavor of the dough by adding either:
- 1 teaspoon vanilla
- 1 teaspoon rum flavoring
- 1 teaspoon almond flavor
- zest of one orange
Copyright 2016 Eva-Maria Simms