Friday, July 4, 2014

Happy Fourth!

Happy Fourth everyone!  Or should I say, Merry Independence Day!  I'm definitely planning on a patriotic viewing of the movie Independence Day later today, mostly just to watch the best presidential speech ever delivered.  Yay 'Merica!
But of course this day wouldn't be complete without a little red, white, and blue to celebrate too.  And what's the most delicious patriotic treat out there?  That's right ... Craisin and white chocolate scones sitting in front of a blue background ... erm ...  Well, two out of three isn't bad.  And that just means these would make a great Canada Day treat too :) 
I adapted these delicious vegan scones from a scone recipe I'd been using for years.  But needless to say they require quite a few vegan replacements.  Fortunately, the end product tastes just as great and seems to have just the same consistency as the original.  Science wins again. 
Craisin and White Chocolate Scones (Vegan!)
(makes 12 scones)

2 cups flour
1/3 cup sugar + 1 tbsp sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
8 tablespoons vegan butter, cold
1/2 cup craisins
1/2 cup vegan white chocolate chips
1/2 cup vegan sour cream
1 vegan egg
Preheat oven to 400. 
Combine first five ingredients, then cube butter and mix into dry ingredients by hand until you achieve a coarse meal texture. 
Stir in craisins and chocolate chips.
Whisk together egg and sour cream in a separate bowl, then mix into dry/butter mixture until the dough comes together.
Turn dough out onto a floured surface and divide into two balls. 
Press each ball into a disk about 3/4 inch thick. 
Sprinkle each disk with the 1 tbsp sugar. 
Using a sharp knife (to cut through those chocolate chips and craisins), cut each disk into six triangles. 
Transfer the triangles to a parchment-lined baking sheet, at least an inch apart (they won't expand much). 
Bake 15 minutes, until golden. 

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