Wednesday, October 3, 2007

holy shit perfect vegan scones

just do this.

this is an adaption of the scone recipe from Vegan with a Venegance by Isa Moskowitz. It's an AMAZING cookbook, but the recipe called for soy cream, which I can't find, and I wanted to play with the flour types to make it whole grain, yet still sconey. I adapted the recipe, then ate four before posting this.

set your over to 400, lightly grease up a cookie sheet wth sunflower oil

mix together

1.5 cups of hard whole wheat flour
1.5 cups of soft whole wheat flour
2 tablespoons of baking powder
1/4 teaspoon of salt
just under 1/2 a cup (but more than 1/3 of a cup) of white or raw cane sugar -- not that moist brown sugar stuff

then add
1/3 of a cup of sunflower oil
1/2 a cup of coconut milk
3/4 of a cup of plain Natura rice milk that you have added 2 teaspoons of apple cider vinegar to

mix it all up very gently, even a little dusting of unmixed flour on the batter is ok -- just don't overmix (but do try to get all the flour attached to the dough more or less.)

make about 16 scones out of it, each measuring about 1/4 cup when you take them out of the bowl (they are cute little scones.)

shape them into triangles -- you don't have to, but it looks cute.

sprinkle sugar on top

bake for about 20 minutes -- keep an eye on them after 15, but 20 is ideal if they are not burning (at least that's how it goes in my stove.)

take them out and eat them alone or with jam, etc.

I know that I am really specific about what kind of milk to use -- that's because I tried a bunch of stuff and this worked best -- you can try to substitute soy milk or whatever, but I make no guarantees about the results. This recipe is worth persisting with if it doesn't go exactly right the first time. They are so MF good.
I've eaten alot of shity scones this week to get here. :)

Feel free to add almonds or chocolate chips or whatever. I don't think that should change the recipe too much -- stick to very lightly folding in 1 cup of whatever you are adding once the batter is almost mixed together.

p.s. the flour mix is pretty particular -- all soft flour was too muffiny, all hard flour was too biscuity. soft and hard ww flours are available at many bulk health food stores -- Appletree on Queen W in Toronto, Whole Foods probably has it -- it's worth looking for them for the masterful control they give you over the universe.

happy baking. hope it works out for you!

UPDATE: So, soymilk works well, too, now that I know what the vinegar's about -- the trick is (Isa's trick, it took me a while to clue in) to mix the apple cider vinegar in and let it sit while you prepare the rest -- it will curdle and thicken, which is good for the end product -- trust me. This won't work as well with the rice milk because of the low protien content of the rice milk. Anyway, try it both ways. They'll both be great!


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