SUBLIME VEGAN SCONES
I found this in the Miami Herald. http://www.miamiherald.com/living/food/recipes/story/1202613.html#none Recipe was adapted from Sublime pastry chef David Kalas
Provided by Ganesha
Categories Scones
Time 40m
Yield 8-10 scones
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Line baking sheet with parchment paper. Beat egg replacer with 2 tablespoons water until thick; set aside.
- Place flour, sugar, baking powder and salt in a mixing bowl; whisk to blend.
- Cut butter into small pieces and add to dry ingredients; mix in with a fork just till crumbly. Stir in the currants. Add milk and egg replacer, mixing with a spoon or your fingers just until the dry ingredients are moistened.
- Gather dough into a ball. On a lightly floured surface, roll it to a 1/2 inch thick round. Cut into 8 or 10 wedges. Brush with milk and sprinkle with cinnamon sugar.
- Place on prepared pan and bake until tops are golden brown, about 20 minutes. Cool on a rack or serve warm.
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Ahmed Ovi Official
[email protected]I'm not sure about these scones. The ingredients seem a bit strange to me.
Fawadkhan Fawadkhan
[email protected]These scones look delicious! I'm definitely going to try making them.
Joseph Oreke
[email protected]I've made these scones several times now and they're always perfect. They're so easy to make and they taste amazing. I love that they're vegan too!
Hamzah Lubis
[email protected]These scones were a hit! I made them for a potluck and they were gone in minutes. Everyone loved the flavor and texture.
Blessed Ogolo
[email protected]I'm not a huge fan of scones in general, but these were really good! The vegan butter gave them a nice richness, and the lemon zest added a refreshing brightness. I'd definitely make these again for a brunch or afternoon tea.
Umar Khn
[email protected]These scones were absolutely delightful! The texture was perfect - light and fluffy on the inside, with a slightly crispy exterior. The flavor was also spot-on - not too sweet, with just the right amount of tang from the lemon zest. I'll definitely b