The Complete Idiot's Guide to Vegan Baking - Donna Diegel [29]
3. In a medium bowl, whisk together egg substitute, soy milk, orange juice, and orange extract. Add to dry ingredients, along with almonds (if using), and mix only until dry ingredients are incorporated. Don’t overmix dough. Gently fold in peaches to avoid bruising.
4. Turn out dough onto lightly floured surface, and divide into 2 equal pieces. (You might need more flour if peaches are extra juicy or dough is especially sticky.) Pat dough into round circles about ¾ inch thick.
5. Cut each circle into 6 wedges, and place on the prepared baking sheet, leaving enough room for pastry to spread. Lightly brush scones with remaining 2 tablespoons soy milk, and sprinkle with remaining ¼ cup unbleached cane sugar.
6. Bake for 20 to 25 minutes or until light brown. Cool for 5 minutes, and transfer scones to a wire rack to cool completely.
DOUGH-NOT
Resist the temptation to work too much flour into the dough or to overwork the dough. Scones are meant to be nice and tender, and overworking the dough will make them tough.
Strawberry Scones
Fresh-from-the-garden strawberries, plus strawberry soy yogurt to make them tender, equals a perfect summer treat.
Yield:
12 scones
Prep time:
30 minutes
Bake time:
20 to 25 minutes
Serving size:
1 scone
2¼ cups unbleached all-purpose
flour
1 TB. aluminum-free baking
powder
¼ tsp. baking soda
¼ tsp. salt
½ cup unbleached cane sugar
¼ cup yellow cornmeal
½ cup nonhydrogenated vegan
margarine
Egg substitute for 1 large egg
½ cup strawberry soy yogurt
¼ cup unsweetened apple juice
concentrate, not diluted
1 tsp. strawberry extract or pure
vanilla extract
1 cup fresh diced strawberries,
blotted dry with paper towels
2 TB. soy milk
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper, or spray with vegetable shortening spray.
2. Into a large bowl, sift unbleached all-purpose flour, aluminum-free baking powder, baking soda, and salt, or blend with a wire whisk. Add ¼ cup unbleached cane sugar and cornmeal, and blend well. Add vegan margarine, and using a pastry blender, cut in until mixture resembles small peas.
3. In a medium bowl, whisk together egg substitute, strawberry soy yogurt, apple juice concentrate, and strawberry extract. Add to dry ingredients, and mix only until dry ingredients are incorporated. Don’t overmix dough. Gently fold in strawberries to avoid bruising.
4. Turn out dough onto lightly floured surface, and divide into 2 equal pieces. (You might need more flour if strawberries are extra juicy or dough is especially sticky.) Pat dough into round circles about ¾ inch thick. Cut each circle into 6 wedges, and place on prepared baking sheet, leaving enough room for pastry to spread. Lightly brush scones with soy milk, and sprinkle with remaining ¼ cup sugar.
5. Bake for 20 to 25 minutes or until light brown. Cool for 5 minutes, and transfer scones to a wire rack to cool completely.
BATTER UP!
Frozen unsweetened apple juice concentrate gives a big boost of flavor to these scones. Do not dilute the juice, however; use it straight from the can, frozen or thawed. If you don’t have the concentrated juice, you can use regular juice in its place.
Apricot Cheddar Scones
Now here’s a delightful scone for your recipe collection: delicate vegan buttermilk scones with chopped apricots and vegan cheddar cheese baked into the dough.
Yield:
12 scones
Prep time:
30 minutes
Bake time:
20 to 25 minutes
Serving size:
1 scone
2 cups unbleached all-purpose
flour
¼ cup whole-wheat pastry flour
3½ tsp. aluminum-free baking
powder
¼ tsp. baking soda
¼ tsp. salt
¼ cup unbleached cane sugar
½ cup nonhydrogenated vegan
margarine, chilled
Egg substitute for 1 large egg
½ cup Vegan Buttermilk (recipe in
Chapter 2)
¼ cup unsweetened