Sublime Vegan Scones Recipes

SUBLIME VEGAN SCONES

Sublime Vegan Scones image

I found this in the Miami Herald. http://www.miamiherald.com/living/food/recipes/story/1202613.html#none Recipe was adapted from Sublime pastry chef David Kalas

Provided by Ganesha

Categories Scones

Time 40m

Yield 8-10 scones

Number Of Ingredients 9

Ingredients

1 1/2 teaspoons Ener-G Egg Substitute
2 1/2 cups all-purpose flour
1/3 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup dairy-free margarine
1 cup currants or 1 cup raisins
1/2 cup almond milk or 1/2 cup rice milk, plus 2 to 3 tablespoons for brushing
cinnamon sugar, for sprinkling

Steps:

Heat oven to 425 degrees. Line baking sheet with parchment paper. Beat egg replacer with 2 tablespoons water until thick; set aside.
Place flour, sugar, baking powder and salt in a mixing bowl; whisk to blend.
Cut butter into small pieces and add to dry ingredients; mix in with a fork just till crumbly. Stir in the currants. Add milk and egg replacer, mixing with a spoon or your fingers just until the dry ingredients are moistened.
Gather dough into a ball. On a lightly floured surface, roll it to a 1/2 inch thick round. Cut into 8 or 10 wedges. Brush with milk and sprinkle with cinnamon sugar.
Place on prepared pan and bake until tops are golden brown, about 20 minutes. Cool on a rack or serve warm.

VEGAN SCONES

Vegan scones image

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

Ingredients

350g self-raising flour , extra for dusting
¼ tsp salt
1 tsp baking powder
3 tbsp caster sugar
95g vegan vegetable spread
150ml soy milk , plus extra to glaze
jam , to serve
vegan cream alternative, e.g. oat-based crème fraîche, to serve

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

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