Holiday Scone Recipe10 scones
Years ago, our dear friend Jan Reger-Nash gave us a wonderful vegan scone recipe. It was oil free and flavored with a whole orange, rind and all. It did contain sugar, and eventually we decided to replace the sugar with whole food sweeteners. These "improved" whole wheat scones remain a happy part of our holiday tradition. Vegan Scones
If you are wondering what we spread on our scones, this is our delicious butter substitute, made of millet, carrots, and cashews. 2 oz dried cranberries 10 oz white whole wheat flour 6 oz oat flour 1 Tbsp baking powder 1/4 tsp salt 1 oz fresh lemon juice 12 oz unsweetened soy milk 2 oz raw cashew pieces 4 oz pitted dates 5 oz fresh orange pieces with rind Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Put dried cranberries in a small bowl and cover with boiling water. Set aside to soak. In a medium straight-sided bowl, weigh white whole wheat flour and oat flour. Remove from scale and add baking powder and salt. Stir dry ingredients together well. In a glass measuring cup, weigh lemon juice and soy milk. Pour the mixture into a blender. Add cashews and dates to blender. Scrub the orange well, then cut it into chunks. Leave the rind attached but remove any seeds. Add to blender and blend all together well. Pour the blended liquid into a large straight-sided bowl. Drain the water off the cranberries and add them to the blended liquid. Add the flour mixture and stir just until mixed. The batter will be very stiff. Using a 1/2 cup measuring cup, drop batter on the parchment paper in 4 oz clumps. Put them close together, or they won't all fit on one baking pan. Flatten slightly. Don't worry, they will not spread out any further. Bake for 20 minutes. Comments: If you don't have any oat flour, make your own by grinding rolled oats in the blender, or use barley flour. It is traditional to put dried currants in scones, but these cranberry scones are perfect for a holiday breakfast. You can also use 5 oz of other fresh or frozen fruits instead of the orange. Try peaches, mangoes, or apples. This is a low fat scone recipe, with just 14% of calories from fat. However, it does have a high calorie density, like other flour products. The good news is that these scones are fairly high in nutrients, so they will satisfy your hunger without causing cravings. Enjoy. Yield = 37 oz 1 serving = 3.7 oz Calorie density = 72 calories/oz Calories per scone: 265 Fat: 4.9 g (14%) Protein: 8.9 g CHO: 50.5 g All of our recipes are written by weight. If you don't know how to measure food with a kitchen scale, please read these instructions before you start to measure any ingredients! |
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