Veronica's scones go vegan!

[yellow]

OK, I decided I'd like to have some scones around in the AM but am pretty dairy sensitive, so I thought I'd see how V's recipe could be altered to be dairy-free. I ended up just making them vegan simply by not using the egg wash.

I must say that they are pretty good, though I'm sure not as good as V's.

Here's what I did (my changes in bold:

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Veronica’s Scone Recipe Goes Vegan

Combine
2 3/4 cups flour
1/2 cup sugar
2 t. baking powder
1/2 t. table salt

Blend in
12 T soy margarine (instead of butter) cut into small chunks - use your fingers. Make sure the margarine does not become too soft and oily

Add
1 cup currants (I use berries - fresh or frozen or chocolate chips instead) Yellow used currants
1 T. orange or lemon zest - I often forget to add this, I left it out when I used chocolate chips on purpose Yellow used zest from one orange and…
Juice from the orange plus soy milk to equal 1 cup (instead of the cream)

Knead and pat the dough into a circle about 8" across and 1" thick. Cut the dough into wedges and place on a baking sheet covered with parchment paper (last time I had run out, it worked fine, but clean up was a little more difficult.)

Brush scones with an egg and water mixture (1 egg, 1 T. water.) Sprinkle with coarse or granulated sugar (I don't bother with the sugar but the egg and water makes them brown better.) Yellow didn’t do any of this: no brush, no sugar, though I'm sure it would be a nice addition

Bake at 375 for 25 - 30 minutes.
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They are very orange-y, which I like. A chocolate variation could be to use chocolate soy milk and carob chips or something. And instead of just using plain soy milk I guess you could use the soy "creamer".

[SadieKate]

Hmm, very creative. Wonder if I'll get anyone's scone?

[aka_kim]

Sounds good! I've never heard of soy butter, but I think I'll try this variation next time. I made some substitutions when I tried the recipe last week - Greek-style yogurt for the cream, whole wheat flour for half the flour portion, and cranberries. They're yummy, but probably not as good as the original. Unlike V, I try to do low-fat, esp. since I'm not riding enough to burn the calories off, so I'll have to try this vegan version. (Uh, who would have thought that V could go vegan, albeit indirectly? )

SK, I won't subject you to any of my cooking.

[yellow]

Kim--I think I might also cut back on the soy margarine a bit (maybe 8 T instead of 12?). I'm sure that's what makes them so moist, but it also makes them a little oilier (is that a word?) than I feel like I should be ingesting. I'll try the WW flour too. I didn't even think of that (but then, I wasn't shooting for "healthy"). I really, really like the orange-y-ness of them.

[Veronica]

Hey, I've been eating a lot of Amy's frozen stuff. It's pretty good frozen food. Although I do find portions a little small. I'm riding indoors every day- Spinervals Queen - and burning lots of calories. I've already lost a pound. That's not part of my plan, but hey, it's less to carry over 200 miles.

I'm glad you guys were able to figure out a way to make yummy scones that aren't so fat laden.


V.

[aka_kim]

People who ride 200 miles, or are training to, are allowed to eat anything they want. Scones could be a good on-the-bike snack too, since they pack a lot of calories but are easy to carry.

BTW, I think AV might need to find a way to support your DMD ride - maybe riding sections with you if you'll be alone, or assisting Thom and the Pilot in their SAG duties....

[yellow]

Hey, I've been eating a lot of Amy's frozen stuff.

I like the Amy's stuff a lot too. They manage to make even vegan stuff really flavorful (which can be done but is difficult, at best). I really like the vegan black bean enchiladas and the tamale pie. Yum!