I’ve been working on my scone recipe for the last couple of weeks, and if I do say so myself, these are perfect. Feel free to substitute half of the AP flour for wheat, oat, spelt, or whatever you feel like, but this will somewhat decrease their high rising fluffiness. You’ll also want to add a little sweetener with the alternative flours, such as a 1 TBS agave nectar. One critical habit is to keep the nut cream and Earth Balance as cold as possible before adding them to the mix.
2 C All Purpose flour
1 TBS baking powder
1/4 tsp salt
4 TBS cold Earth Balance
1 C cold nut cream or Mimicreme
1.5 tsp Apple Cider Vinegar
1 C fruit and nuts (optional)
1. Add ACV to cream, and put back in fridge to curdle for several minutes.
2. Preheat oven to 450 degrees. Put dry ingredients in a food processor along with the Earth Balance, cut into a few pieces. Give it a few pulses to cut the butter. This won’t take long, and you don’t want to go for longer than necessary.
2. Transfer everything to a large bowl. Add the cream, and any mix-ins. Stir with a knife just until the milk is absorbed.
3. Transfer to a well floured surface. Kneed a few times, with a press and fold technique. Press mound out to 1/2 an inch, or so, then fold in half and repeat 4-6 times. This will make the scones pull apart in heavenly layers.
4. Shape into a round, flat cake, about 1 inch thick. Cut into 6 wedges. DO NOT give in to the temptation to clean up the cut edges by patting them down, as this will inhibit their rising.
5. Bake for 10-12 minutes, until browned.
6. Serve with Earth Balance and jam along with your tea.