(Vegan) Scones w/Clotted Cream
December 18, 2009, 11:59 pm
Filed under: Food | Tags: , , , , , , ,
I posted this a bunch of places and even shared it with my (decidedly not vegan) grandfather.  Since they’re always a hit I thought I’d res-hare even though I don’t have pictures and recipe posts should always have pictures, AND I no longer eat this kind of thing.

I included some substitutions that I would try first to improve the health-giving properties of the recipe. I haven’t experimented with any of these changes in this recipe, though, let alone all of them at once.  So try the grey version of the recipe at your own risk/pleasure.

A lot of scones are brick like, too sweet, or full of cranberries or lemon flavoring. These scones are light, fluffy, and just a little sweet. Rock on. The clotted cream recipe is lifted from here with only mild changes.

1 1/2 cups white flour + 1/2 cup whole wheat flour (Sub 2 cups of whole wheat pastry flour, or use a gluten-free blend similar to Bob’s Red Mill GF All Purpose.  The increased protein of this blend is also helpful in digesting the sugars.)
5 tbsp sugar (At least use evaporated cane juice/sucanat.  Preferably use 5 tbsp date sugar, which is a whole food but not diabetic friendly, or 5 tbsp xylitol, which is diabetic friendly.  Alternately, this can be left out entirely because the toppings are so sweet.)
1 tbsp baking powder (non-aluminum!)
1/2 tsp salt
6 tbsp margarine, cut into pieces (at least make sure it is Soy Free Earth Balance.  Preferably use 6 tbsp coconut oil/butter +3/8 tsp more salt)
1/3 cup soy milk (1/3 cup almond, rice or cashew milk)
5 tbsp ground flax seeds
6 tbsp water

PRE-HEAT the oven to 400 degrees.
COMBINE combine the flour, 3 tablespoons of the sugar, baking powder, salt, and flax seed in a large bowl. Cut in the margarine.
STIR soy milk and water into dry ingredients until dough forms.
KNEAD a few times on a floured surface, then roll out into a circle about 2 inches thick. Slice like a pizza or a pie into 8 triangles.
PLACE the triangles on a baking sheet and sprinkle with the remaining sugar.
BAKE 20-25 minutes until lightly golden.
SERVE with clotted cream, jam, and tea.

Clotted Cream
1/4 cup Earth Balance, cold (at least 1/4 cup Soy Free Earth Balance.  Preferably 6 tbsp coconut oil/butter +1/4 tsp salt)
1/4 cup Tofutti Cream Cheese, cold (at least non-hydrogenated Tofutti.  Preferably 1/4 cup raw vegan cream cheese)
1 T soy milk (cashew, almond, or other neutral tasting non-dairy milk)
2 tsp. powdered sugar (The powdered sugar adds sweetness and a thickening starch: I might use 1 1/2 tsp agave, leave out the non-dairy milk, and assume I don’t need the thickener because I’ve used less liquid to begin with)

BLEND and chill.

Favourite Comment from a past posting:

Dharma Kelleher said…Sounds appetizing but the name “clotted cream” has to go. Seriously! Sounds like a really itchy yeast infection.


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