Wake up and smell the scones.
What I like about scones is that they are fast and easy, and so versatile. A good basic scone recipe is a blank canvas for so many creative incarnations, just by varying the flavors of the liquid and adding whatever dried fruits and/or nuts that sound good. Today I wanted to make a scone with the flavors of a coffee drink. An almond latte. With chocolate. And nuts. And I wanted it to be vegan.
I have been trying all sorts of ways to substitute eggs in my baking recipes. Not because I am vegan. I'm not. Far from it. I like to use eggs in baking. They are like magic. But I realize that many of you are vegan or have egg allergies and are always looking for ways to replace eggs. I've tried different combinations of liquid/fat/leavening. I've tried the boxed egg replacement stuff. I've tried flax meal. No, no, and no.
Here's what works the best. Fruit purees. I have successfully used applesauce as an egg replacement in cookies. You would not know the difference. Substitute 1/4 cup unsweetened applesauce or other fruit puree for one egg. It does what it is supposed to do. Amazing. All this time the answer was right in my own backyard. Seriously. I have an over-active apple tree and make jars and jars of applesauce every fall.
These scones are veganly egg free thanks to a little applesauce. If you would like to use an egg instead, feel free. Just lower the amount of baking powder from five teaspoons to four.
Scones are not the most photogenic food. These rustic wedges look like they are made of clay. They're not. They are light and soft and tasty. Look beyond the face and into the soul of these beauties and you will see a lovely mate for your morning coffee or tea.
GF/CF Almond Mocha Scones (vegan)
giddyupglutenfree, dorothy allard 2011
1/2 cup millet flour
1/2 cup sorghum flour
1/2 cup potato starch
1/2 cup organic cocoa powder
1/4 cup corn starch
1/2 cup organic cane sugar
2 tsp xanthan gum
5 tsp baking powder
1/2 tsp salt
1/2 cup (one stick) Earth Balance Vegan Butter, cold, cut into chunks
3/4 cup So Delicious Coconut Milk (unsweetened)
1/4 cup unsweetened applesauce
2 tsp instant espresso powder
1 tsp apple cider vinegar
1 tsp almond extract
1/4 tsp vanilla extract
1 cup slivered almonds, roasted (bake at 300º for 15 minutes)
demerera sugar for topping
Preheat oven to 350°
1. In a bowl combine flours, starches, cocoa powder, sugar, xanthan gum, baking powder, salt. Whisk until combined, then sift into another bowl. Add butter and cut in with a pastry blender until mixture resembles coarse meal.
2. In a small bowl whisk to blend milk, applesauce, espresso powder, vinegar, vanilla, almond. Add to flour mixture along with almonds. Stir with a fork just until evenly moistened. Don’t over-mix.
3. Scrape dough onto a (GF) floured surface - dough will be sticky. With lightly floured hands, work it into a 7-inch round disc. Cut dough into eight equal wedges. (a pizza wheel works great for this). Arrange wedges 2 inches apart on a parchment-lined baking sheet. Sprinkle scones with demerera sugar.
4. Bake scones 20 to 25 minutes. Let cool about 10 minutes on baking sheet.
Makes 8 scones. Store in an airtight container after cooling.
More scone recipes from the giddyup corral:Blueberry Lemon Scones
Cherry Chocolate Scones