Thursday, January 03, 2008
Terrifically healthy and delicious, it is possible to have these egg-free, dairy-free scones and eat them too.
I substituted the cream traditionally used in scones with soy milk, and that resulted in a great improvement in their nutritive value without really sacrificing any of the taste. I did use a small amount of zero-trans-fat vegetable shortening - 3 tbsp - in this recipe, mainly to create that flaky texture that makes scones so irresistible. But the shortening replaced butter in the original recipe, and since zero-trans-fat shortening has fewer saturated fats than butter, the substitution is still a healthier option.
A friend who is quite a foodie declared these the "best scones she had ever tasted." But judge them for yourself.
2 cups whole wheat pastry flour
1/3 cup sugar
1 tbsp baking powder
1/4 tsp salt
Whisk the ingredients together in a bowl. Add:
3 tbsp zero-trans-fat vegetable shortening
3 tbsp canola oil
Mix together gently until the pieces of shortening are no more than the size of peas and the mixture looks crumbly.
Add 1 cup currants or raisins
Whisk together and add:
2 tbsp flax seed powder mixed with 6 tbsp water
1/2 cup soy milk or almond milk
Mix together until the mixture just comes together in a ball. Do not overmix. Transfer to a floured surface and pat the ball into an 8-inch disc. Using a pizza cutter or a knife, cut the disc into 8 wedges, like a pizza.
Transfer the wedges to a cookie sheet and to a 425-degree preheated oven. Leave at least 1/2 inch of space between the scones.
Brush the tops of the scones with some soy milk.
Bake for about 14 minutes or until the tops are browned lightly. You can either let them cool on a rack or serve them warm either plain or with vegan spread and jelly.