Yes, I know. It has been way, WAY too long since I’ve posted anything. The reason is this:
…A surprise visit to California to visit my sister, parents, and grandparents (who celebrated their 50th wedding anniversary this week). The picture above is my sister and my baby M who is now almost 10 months old. I can’t believe it!
If you’ve been following along here these last few weeks, you know that we’re in the middle of a little breakfast series here on Vegan Yumminess. Today, I’m going to share with you a new and formerly very intimidating item for me. Scones.
One of my favorite memories of growing up in Puyallup, Washington, was when my mom took us to the Puyallup Fair, hosted twice a year.If you’ve ever been to the Puyallup Fair, you’re stomach is probably already growling. (There’s this little booth at the fair that sells the most AMAZING melt-in-your-mouth scones filled with berry jam.)
It was that memory of Puyallup Fair scones that has driven me to create a vegan version.
I started with this video by KinCommunity on youtube. It makes scone-making look so easy, that I couldn’t help but give it a try.
A crunchy-on-the-outside-but-soft-on-the-inside, sweet, tasty breakfast treat that no one will soon forget.
I think you’re going to love ’em.
For some strange reason, lately, I’ve had a really funny picture in my head. You know that verse in the Bible that talks about feeding your enemy if he/she is hungry?
Yeah. That one. About coals of fire and stuff like that.
Well, in my brain, I envision myself feeding my enemy a big yummy scone. Not cookies, not soup, not a knuckle sandwich, but scones. I know…I’m weird.
So go ahead. Wrap up a few of these and take them to your friends, or even your enemies. You won’t be sorry.
Vegan Apricot Scones
- 2 cups unbleached all purpose flour
- 1/4 cup evaporated cane juice crystals (or granulated sugar)
- 1 1/2 tablespoon aluminum-free baking powder (I used Rumford brand.)
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 10 tablespoons vegan margarine I use Earth Balance, chilled and cubed
- 1/2 cup dried apricot diced
- 3/4 cups soymilk or other non-dairy milk + a little extra for brushing on top of scones
- raw sugar for sprinkling on top of scones.
- In a bowl, combine flour, sugar, baking powder, egg replacer, and salt. Then add your cubed vegan margarine, and work it into your dry ingredients with your hands until the whole thing is very crumbly.
- Add your dried apricots and fold ’em in.
- Slowly, gently mix in your soymilk with a spoon or with your hands until a soft, moist dough begins to form.
- Turn your dough out on to a lightly floured surface, and roll it out into a 3/4 inch thick square. Cut the square into four squares, then cut each square diagonally to form 8 triangular scones.
- Line two baking sheets with parchment paper, and put four scones on each sheet pan. Then, place baking sheets in the refrigerator for about 30 minutes.
- About 10 minutes before your baking sheets are finished chilling, preheat your oven to 400 degree Fahrenheit. Pull your scones out of the fridge, and brush them with a tiny bit of soy milk, then sprinkle them with your raw sugar or sparkling sugar.
- Bake scones at 400 degrees Fahrenheit for about 13 minutes.Serve warm. Best kept in an airtight container for up to 3 days.
- Serve warm. Best kept in an airtight container for up to 3 days.