Mar 182013
 
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I have great memories of my twins learning to talk.  One had a little bit of a lisp, but both used new words readily and fairly appropriately.  The best example of new word usage happened just before they started preschool.

I asked them to please unwrap some candies for use in a recipe and they proceeded with gusto.  After almost all were unwrapped, I was pleased to hear raucous giggles.  (Have you heard twins giggle?  It’s oh-so harmonic and best when heard in stereo.)  I asked them what was going on.

At the same time, they replied, “It’s a two-for!”  (Which sounded like “twoo-ther”, but I understood.)

We all love two-for-ones, and I doubt scones will be an exception.  Recipes are listed separately, but you can change this up in so many ways!  Chop some apples and nuts and you can have apple walnut scones.  Come up with your favorite combo — even maple bacon scones would be incredible… hm…

This great recipe is from Davegan and the Lemon Blueberry variation is (obviously) adapted from it, too.

Chocolate Orange (Vegan) Scones

Chocolate Orange (Vegan) Scones

Ingredients

  • 2 cups all-purpose flour (OR 1 ¾ cups Gluten-Free Flour Mix for Wizards plus 1/2 tsp. xanthan gum) plus more for work surface
  • 1/3 cup sugar plus extra for sprinkling
  • 1 Tbsp baking powder
  • ½ tsp salt
  • ¼ cup coconut oil (OR butter, if you’re not strictly vegan)
  • ½ cup milk (non-dairy like rice, soy, almond OR go non-vegan with cow’s milk… even heavy cream works) plus a bit more for brushing
  • 2 Tbsp orange juice
  • Zest of 1 ripe orange
  • 2/3 cup dairy free chocolate chips (OR regular, for those who just want the deliciousness minus vegan concerns)

Instructions

  1. Preheat oven to 375 and line a large baking sheet with parchment paper.
  2. In medium bowl, whisk together flour, sugar, baking powder, salt, and orange zest.
  3. Cut in coconut oil/butter until texture is crumbly.
  4. Add milk and juice. Once mostly combined, stir in chocolate chips. Do not over mix; it should be pretty sticky.
  5. You can go about shaping your scones in a couple of ways. One is to go free-form and drop by heaping spoonfuls onto prepared pan. Or, the traditional wedge: Turning out dough on lightly floured surface and spoon about 1 Tbsp flour on the top and pat the dough into a circle, around 1 inch thick. Cut into 8 wedges.
  6. Transfer to prepared pan, allowing space for them to rise (about 2 inches between).
  7. Brush tops with more milk and sprinkle with extra sugar.
  8. Bake for 18 to 24 minutes, until tops are golden.
http://www.funnytummycafe.com/2013/03/18/vegan-scones-two-ways/

Lemon Blueberry (Vegan) Scones

Lemon Blueberry (Vegan) Scones

Ingredients

  • 2 cups all-purpose flour (OR 1 ¾ cups Gluten-Free Flour Mix for Wizards plus 1/2 tsp. xanthan gum) plus more for work surface
  • 1/3 cup sugar plus extra for sprinkling
  • 1 Tbsp baking powder
  • ½ tsp salt
  • ¼ cup coconut oil (OR butter, if you’re not strictly vegan)
  • ½ cup milk (add 2 Tbsp for gluten-free version, you can use non-dairy like rice, soy, almond OR go non-vegan with cow’s milk… even heavy cream works) plus a bit more for brushing
  • 2 Tbsp lemon juice
  • Zest of 1 ripe lemon
  • 2/3 cup fresh blueberries or ½ cup dried blueberries (frozen blueberries are not recommended)

Instructions

  1. Preheat oven to 375 and line a large baking sheet with parchment paper.
  2. In medium bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
  3. Cut in coconut oil/butter until texture is crumbly.
  4. Add milk and juice. Once mostly combined, stir in blueberries. Do not over mix; it should be pretty sticky.
  5. You can go about shaping your scones in a couple of ways. One is to go free-form and drop by heaping spoonfuls onto prepared pan. Or, the traditional wedge: Turning out dough on lightly floured surface and spoon about 1 Tbsp flour on the top and pat the dough into a circle, around 1 inch thick. Cut into 8 wedges.
  6. Transfer to prepared pan, keeping space for them to rise (about 2 inches between).
  7. Brush tops with more milk and sprinkle with extra sugar.
  8. Bake for 18 to 24 minutes, until tops are golden.
http://www.funnytummycafe.com/2013/03/18/vegan-scones-two-ways/

Eat up!

~Karen

  3 Responses to “Vegan Scones – Two Ways”

  1. I make a similar vegan scone, but with coconut milk as the liquid and some toasted coconut in addition to the chocolate – divine! I will try the lemon/blueberry variation as well since my pantry apparently hides the dried blueberries from me and I recently found not one, but three bags!

  2. These look delicious and such a quick fix to make them vegan. I’m loving the chocolate orange ones. YUM! :)

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