it’s wednesday; let’s make scones!
While hosting a coffee tasting this morning, my eyes hungrily scanned the pastry case for nice mid-day snack. I lingered on the cheddar-scallion scones, remembering the colossal bunch of scallions from the farm that were threatening to wilt any day now. So, this is the veegs version I came up with this evening.
fancy title: FRESH SCALLION AND NUTRITIONAL YEAST SCONES
actual title: HUMP DAY SCONES
(recipe adapted from Isa Chandra Moskawitz’s, Vegan Brunch)
1 1/4 c. non-moo milk of your choice
2 tsp. apple cider vinegar
Add the vinegar to the milk and set aside to cuuuuurdle. Yum.
3 c. flour
2 Tbs. baking powder
2 Tbs. sugar (Maybe the sugar should be omitted entirely, but they’re still in the oven, so I’ll get back to you on that one.)
Combine these ingredients in a large mixing bowl.
1/2 c. vegan margarine (This lady likes the earth balance variety.)
Add this in little clumps, and use your fingers to combine with the flour until the dough is the texture of sandy pebbles. Form a well in the dough and get ready to add the wet ingredients!
2 Tbs. canola oil
Add the milk-vinegar mixture and the oil into the well and mix with a wooden spoon til the flour is semi-incorporated.
1/2 c. finely chopped scallions (Use the green bits; they’re milder and oh-so pretty.)
1/4 c. nutritional yeast and a wee bit more for dusting
Fold into the dough until everybody is just barely mixed. Don’t overwork the dough or you’ll end up with dense little stone scones. Super bum-out to the MAX! Grease a large baking pan or line it with parchment paper and scoop out the scones onto it using a spoon or an ice cream scoop or your lovely little hands.
Dust the tops of the scones with a tiny bit of nooch and and quick sprinkle of salt, and bake them for 18-22 minutes until they are lightly browned. Cool on a rack or on the way from the pan to your mouth.
GET DELICIOUS.
