A crumby photo of scone dough and only slightly better picture of the finished scones.
I think this morning I created a monster - cranberry grapefruit scones. Amos and I made them for Pankakes (the weekly sunday brunch potluck) and ended up eating almost all of them ourselves (2 or 3 before we left and about 5 once we got there). This is pretty sad but I think I have only had one scone before today in my entire life. I know Diana is a scone addict as well so maybe we can trade some secret scone recipes.
These scones are modified from the Classic Currant Scones recipe originally published in The Joy of Vegan Baking by Colleen Patrick-Goudreau. Although she does offer up some variations on this basic recipe Amos and I had some fresh cranberries from our CSA box and about 35 grapefruits sent to him by his firm for X-Mas. I am sure you can use your imagination and mix it up with whatever you have fresh around the kitchen. These would also probably be pretty good with some Cranberry Orange Relish smeared on them - we ate ours way too fast to even try it!
You will need:
1-1/2 Tsp. Ener-G Egg Replacer
2 Tbsp. Water
2-1/2 C Unbleached All-Purpose Flour
1/3 C Evaporated Cane Juice (or other vegan sugar)
4 Tsp. Baking Powder
1/2 Tsp. Salt
3/4 C Non-Hydrogenated Vegan Butter (such as Earth Balance or Soy Garden)
1/2 C Vanilla Almond Milk
1 C Coarsely Chopped Fresh Cranberries
Zest of 1 Grapefruit
Preheat oven to 425 degrees F (220 degrees C). Line a cookie sheet with parchment paper or lightly grease.
Whip up the Ener-G egg replacer and water in a small bowl until frothy. Set aside.
In a large bowl combine flour, cane juice, baking powder, and salt. With a pastry cutter or fork mush the butter into the dry ingredients until little pea sized pieces of butter are formed. With a wooden spoon mix in grapefruit zest and cranberries.
Now pour the vanilla almond milk and prepared egg replacer into mixture. With your wooden spoon or fingers or whatever is at hand start stirring gently. Only stir until dry ingredients are just moistened. I had to add about a Tbsp. of almond milk to make it all stick together. (If you stir too much you will get tough funny textured scones. I only know this because I have messed up biscuits too many times by zealously over mixing and scones as far as I can tell are fancy pants biscuits. And the original recipe also tells you this.) With lightly floured fingers gather up your dough into a ball and place on a lightly floured surface. Roll or push into a 1/2" thick rectangle or circle. Figure out a way to cut your dough into wedge shapes and place 1/2" apart on your prepared cookie sheet.
Bake for 12-15 minutes or until tops are golden brown. Cool on a wire rack or eat right away.
This recipe should make 8-10 scones.