I apologize for neglecting to update or post for a couple of weeks. I assure you that I was not being lazy and am full of excuses ranging from moving to finding a different job to being unable to start again after getting so comfortable with my long stretch of forgetting I even had a blog. I will try in ernest to not let this happen again.
During this time, I have been doing my fair share of cooking and have a few things I can show you. The first of which is… scones. I love them. So much. I haven’t had any since becoming vegan 18 or so months ago. Like I’ve mentioned before, my hometown isn’t so great about having a plethora of vegan offerings, so I have been ignoring the fact that I love scones for quite some time now. Once the sight of the non-vegan ones starring back at me from behind the glass on my near daily coffee run became unbearable, I decided to try my hand at making them. I turned to my good friend Colleen for help, and I knew I had waited much too long when they turned out perfectly, just light and airy and yummy.
Traditional Cranberry Orange Scones:
1 egg equivalent from Bob’s Red Mill Egg Replacer (follow instructions on the package)
2 tablespoons water
2 1/2 cups all purpose flour
1/3 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
Zest of one orange
3/4 cup non-dairy butter, such as Earth Balance
1 cup dried cranberries
1/4 cup fresh orange juice
1/4 cup non-dairy milk
2 to 3 tablespoons non-dairy milk for brushing the tops
Raw sugar to sprinkle on the tops
Preheat the oven to 425 degrees. Lightly grease a cookie sheet (I like to use coconut oil). In a large bowl wisk together the flour, sugar, baking powder, salt, and orange zest. Add the butter to the dry ingredients and using a pastry tool, cut the butter until the you achieve a crumbly batter that resembles bread crumbs. Stir in the cranberries. Add the orange juice, milk, and egg replacer. Mix until just combined using a wooden spoon. Form the dough into a ball and place on a lightly floured surface. Press the dough down using your hands to form a square or rectangle about 1/2”-3/4” thick. Cut the dough into 8 triangles and place on the cookie sheet. Lightly brush the tops with the milk and sprinkle the raw sugar. Bake for 12 to 15 minutes, or until they are golden brown. Enjoy warm with your favorite coffee, or store them up to 3 days.