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Basic Scones

(makes 8-10 servings)

Ingredients Set A:

2 cups all-purpose flour

1/2 tsp salt

2 tsp baking powder

1 tsp baking soda

Ingredients Set B:

2/3 cup sugar

equiv. of 1 egg substitute or 3 tbsp applesauce

2 Tbsp canola oil

1 tsp of extract

3/4 cup milk substitute of your choice (set aside)

1 cup of add-in's

Suggested Add-Ins:

1 cup of fresh berries + vanilla extract

1/2 cup of chocolate chips + almond extract

1/2 cup of chopped nuts + vanilla or almond extract

1/2 cup of dried cranberries + 1 tsp of orange essence + 2 Tbsp orange zest is heaven!

1/4 cup of poppyseeds + 1 tsp of lemon essence + 2 Tbsp lemon zest


Preheat oven to 350F. Grease a baking sheet with spray or oil.

Whisk Set A in a bowl until well mixed.

From Set B, beat egg substitute or applesauce with canola oil in a large mixing bowl (the flour mixture will be added to this wet liquid). Add in sugar and mix until fluffy and smooth. Add in essence and mix well.

Using a spatula, add in the flour mixture bit by bit in roughly 4 additions, alternating with the milk substitute. Fold until all the flour is added and don't over mix. The last addition should be milk substitute if possible and then finally pour in the add-in's of your choice. Fold again to mix. The mixture should be stiff and workable as a dough. Thus, the incremental addition of liquid helps you to gauge the texture. Finally, take out the dough and working on a floured surface, separate the dough into 2 rounds and place them on the baking sheet. Bake in the middle rack for 20-25 minutes until the toothpick test if done. When done, cool for 10 mins before cutting them into wedges. Voila!

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I tried Galinusa's scones and they were *good*.... I added cranberries, walnuts, vanilla and a spoonful of orange marmalade. The only problem I had with it is that the consistency doesn't come across as "scone-like"; it seems that the recipe/texture would work better as a biscotti recipe than for a scone recipe. The next time I try this, I'm going to cut way down on the sugar, add more baking powder (& maybe more flour), and maybe puree some silken tofu as an egg replacer substitute. But these were tasty scone-shaped, biscotti-like cookies. Thanks for the recipe!
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