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8,777 Posts
Discussion Starter · #1 ·
This recipe makes amazing scones. I have substituted almonds or pecans for the cashews and they turn out quite good as well.

Ginger-Spiced Scones with Cashews and Dates

from Vegan Planet by Robin Robertson

2 c all-purpose flour

¾ c sugar or natural sweetener

2 tsp baking powder

1 tsp baking soda

½ tsp ground ginger (dry powder)

½ tsp salt

½ c margarine (try to find one that is non-hydrogenated)

1/3 c dates, pitted and chopped

¼ c soy milk

¼ c chopped unsalted dry-roasted cashews

egg replacer for 2 eggs*
  1. Preheat oven to 425 F
  2. In a large bowl, sift together the flour, sugar, baking powder, baking soda, ginger, and salt. Cut the margarine into the flour mixture until crumbly. Mix in the dates, cashews, soy milk, and egg replacer, stirring until just blended. Do not overwork the dough.
  3. Transfer the dough to a lightly floured work surface. Using a lightly floured rolling pin, roll out a circle about ¾ inch thick. Cut into 12 wedges and place on the prepared baking sheet
  4. Bake on the center rack until golden brown, about 15 minutes. Serve warm

* Egg replacer can be:
  1. Ener-G brand egg replacer (the stuff we use)
  2. flaxseeds: 1 Tbsp ground flaxseeds and 3 Tbsp water per egg required
  3. soft tofu: ¼ c drained soft silken tofu and ½ tsp baking powder per egg required
  4. pureed fruit: ¼ c pureed fruit (such as pear, apple, prune, or banana) and ½ tsp baking powder per egg required


8,777 Posts
Discussion Starter · #3 ·
I made these today, substituting almonds for the cashews, and orange-scented cranberries for the dates.

Very yummy.

Unfortunately they came out a little burnt as we have a different oven & I'm not used to it yet.
regardless, they're so good.

Ankle Biter
9,333 Posts
I'm printing this out as I type. I'm going to make some too!
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