A Vegan Scone that won’t make you gag

March 4, 2010

I’ve tried making vegan scones a couple times.  I’m not a vegan.  I’m a big believer in the power butter and cream have in making a scone a scone.  I have never liked the end product I’ve ended up with until today.  Why vegan you ask?  I’ve got a couple friends that adhere to strict food limits due to health reasons.  (And who am I to argue with my 80 year old, wise old lady friend who is a breast cancer survivor and cautious eater in the aftermath of chemo and masectomies and the widow of a man who died of leukemia?)  The vegan versions I’ve tried in the past have been okay but not scone-like.  They were chewy.  Scones are not meant to be chewy.  After this morning however, I think I have a winner.  I used my darling older sister’s New Year’s Scones as my base.  So, without further ado, here is the vegan recipe:

1 C oats

1 1/2 C all-purpose, unbleached flour

3T flax seed meal

2T wheat bran

1 T chia seeds

1/4C packed brown sugar

2T granulated sugar

3/4t kosher salt

1T baking powder

1/2 C dried cranberries

1/4 container of earth balance natural spread (aprox 3.3 oz)

1t vanilla

1/2 C soy cream

3/4 C frozen mixed berries

turbinado sugar for sprinkling

Preheat oven to 425.

Cut earth balance into smallish pieces and put in freezer until needed.  Earth Balance has a much lower melting temperature than butter so this step is quite important.  You don’t want to be putting melted or soft spread into your flour mixture.

In a food processor add the oats and process until finely ground. Add the rest of the dry ingredients and pulse a few times. Add the earth balance and process until mixture is like coarse meal. Stir in (do not process) mixed berries.  In a separate bowl  vanilla and soy creamer. Add dry ingredients to wet ingredients and mix by hand (not in the food processor) until dough comes together–if it is too dry, add soy cream by tablespoons until it forms a cohesive mass.  (Dough should be wet and sticky–more so than traditional scone dough). Scoop out 10 mounds of dough onto a parchment lined baking sheet. Gently press sugar into the top of each scone. Bake for 15-18 minutes or until golden and slightly firm to the touch. Once out of the oven, let sit for 15 minutes before eating. Warming leftover scones on subsequent days in a 300 degree oven for a few minutes yields great results.


*Note:  Don’t be fooled into thinking that vegan means healthy.  These scones have just has much fat as traditional scones.  Earth Balance and Soy cream do not have lower fat contents than butter and heavy cream. 

Also, some strict vegans would not consider this vegan because I used sugar.  Sugar is not considered vegan by hardest core vegans because of the way it is processed.


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