EGGLESS SCONES --
These are easy-to-make eggless scones. Adding sugar is an option. Add cheese or herbs to the batter to make savoury scones. Or, add orange or lemon zest; dried raisins, dried blueberries, currants, dried cranberries, or other dried fruit, that have been plumped in hot water and drained. The possibilities are as endless as your imagination!
Provided by emmalee1942
Categories Scones
Time 35m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 7
Steps:
- Whisk, or sift the dry ingredients.
- Cut the butter into the flour, with a pastry blender, until it resembles coarse crumbs.
- Stir in the milk. Add any optional ingredients, if desired.
- On a floured surface, lightly knead the dough 5-10 times.
- Place on a greased, or parchment lined, baking sheet. Flatten gently to a 1" thick round.
- Cut, like a pie, into 8 wedges, but do not separate.
- Brush the top with about 1 tablespoon milk. Sprinkle with sugar, if desired.
- Bake 400 degrees, 12 -15 minutes, until golden brown.
VEGAN SCONES
Enjoy our vegan version of scones, which uses soy milk and vegan vegetable spread to replace the dairy. Serve with vegan cream and your favourite jam
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 40m
Yield Makes 6
Number Of Ingredients 8
Steps:
- Mix the flour, salt, baking powder and sugar in a bowl. Rub in the vegetable spread until you have fine breadcrumbs. You can also gradually pulse it in a food processor until it resembles breadcrumbs.
- Gradually stir the milk into the flour mixture until you have a smooth dough.
- Lightly dust your surface with flour and gently roll out the scone dough until 2cm thick. Transfer onto a baking tray lined with parchment and put it in the fridge for 30 mins to firm up.
- Remove the dough from the fridge and using a 7cm cutter, cut out the scones. Put them, top side down, onto another baking sheet lined with paper, leaving a 2cm gap between each one. This gives the scones an even top. Brush with the extra milk, making sure that it doesn't drip onto the sides (otherwise they will rise unevenly). Put the scones in the freezer for 15 mins. Heat the oven to 220C/200C fan/gas 7. Remove from the freezer and bake for 15-20 mins until golden brown. Serve with jam and vegan cream, if you like.
Nutrition Facts : Calories 345 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 1.02 milligram of sodium
EGGLESS TENDER FLAKY SCONES
This lovely textured scone is from a chef at Hastings House, Canada. The key to its tenderness is not overhandling the dough. Best served with clotted cream, whipped cream with a touch of powdered sugar or marmalade. It's the easiest, best tasting scones I've ever come across.
Provided by RotiJala
Categories Scones
Time 32m
Yield 12 triangles, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (195-200 degrees C).
- Mix with a whisk in a big bowl the flour, baking powder, salt and sugar.
- Cut in butter with a butter knife in each hand until mix looks like coarse crumbs.
- Pour in cream and fold in everything until just incorporated. Do NOT overmix.
- If mixture seems a little dry, add a little more cream.
- Fold currants or cranberries into batter.
- Press the dough in 3 or 4 batches on lightly floured board 1 1/4-inch (3cm) thick. Cut into triangles. All in all about 8-16 scones, depending on size (enough for 4 hungry mouths).
- Place scones on ungreased cookie parchment. Brush tops with a bit of cream.
- Bake for 15-20 minutes until golden brown. Let cool on a rack.
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