The Vegan Kitchen: Eva’s Garden Angel Scones

I never liked the fuss of making biscuits – all the little bits and pieces that were leftover when cutting out the biscuits seemed such a waste, and the miser in me ended up baking up a small pan of lumpy, overworked, misshapen rejects next to the “real biscuits”, which in the end nobody wanted to eat. The solution occurred to me when I found an old recipe for country scones, which were not cut-out but simply mounded and cut through into wedges. The beauty of it is that you can make 8 giant scones, 12 mid-sized ones, or 16 small ones.

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1 pkg. active dry yeast

2 Tablespoons warm water (105-115 degrees)

2 1/2 c. whole wheat white flour

1 Tablespoon sugar

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 c. vegan butter

1/4 c. finely shredded carrot

2 Tablespoon snipped parsley (the fresh herbs can be varied)

2 Tablespoon finely chopped green onion

1 Tablespoon vinegar or lemon juice added to

enough soymilk to make 1 cup

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In small mixing bowl, dissolve the yeast in warm water. Let stand 5 minutes.

In measuring cup, mix soymilk and vinegar/lemon juice. Let stand 5 minutes.

Meanwhile, in large mixing bowl stir together flour, sugar, baking powder, baking soda and salt. Cut in vegan butter until mixture resembles coarse crumbs. Stir in carrots, parsley and green onion. Make a well in center of dry mixture then add softened yeast and sour milk all at once. Using a fork, stir fast until moistened.

Turn the dough out onto a well-floured surface. Quickly knead the dough by gently folding and pressing the dough for 6 to 8 strokes or until the dough is nearly smooth. Divide dough in half and pat into two rounded disks/mounds. Place disks on an ungreased baking sheet and cut each into 6 or 8 wedges (like a pizza), but do not separate. Bake in a 375-degree oven for 30 minutes.

Copyright 2017 Eva-Maria Simms

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