I've been vegan for many years, but haven't experimented much with baking. Usually I do a lot with rice, beans, quinoa and veggies. Lately, I've been finding some fabulous products that can be used for baking and looking for recipes online so they turned out much like "usual" products with better ingredients. Take a look at these with some options for flavor that work really well.
¼ cup non-dairy milk 1 teaspoon apple cider vinegar 1 Tablespoon golden flax meal 1 ½ cups all-purpose flour ½ cup whole wheat flour 1/3 cup sugar 1 teaspoon salt ½ teaspoon baking powder ½ teaspoon baking soda ½ cup (108 grams) vegan butter or margarine (1 stick. Not tub margarine) ¾ cup raisins or berries ½ cup non-dairy yogurt ¾ teaspoon sugar
1) Curdle your non-dairy milk. Preheat your oven to 400F (204C). In a small bowl whisk together the non-dairy milk, apple cider vinegar and flax meal. Set aside for at about 10 minutes so the non-dairy milk curdles.
2) Mix your ingredients and cut the Vegan Butter into them. In a medium mixing bowl, mix the flour, sugar, salt, baking powder and baking soda. Place the Vegan Butter on a cutting board and cut it into about ½ inch size cubes. Using a fork or hand-held pastry blender, cut the Vegan Butter into the flour mixture until it resembles coarse pea-sized crumbs. Take extra caution that you don't over mix. Stir in the raisins or berries.
3) Whisk the non-dairy yogurt with your curdled non-dairy milk mixture. In a small bowl, whisk together the non-dairy yogurt and the non-dairy milk, apple cider vinegar mixture from Step 1.
4) Mix the dough. Using a spoon, stir the mixture from step 3 into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. The dough will be sticky in places and there may not seem to be enough liquid at first, but as you press, the dough will come together.
5) Form your vegan scones and bake to perfection. Place your ball of dough on a lightly floured surface and pat into a 7 to 8 inch disc about 1 inch thick. Sprinkle the ¾ teaspoon of sugar evenly over the top of the dough. Use a knife to cut the dough crosswise into 8 triangles and place on a cookie sheet about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature. Store in an airtight container at room temperature for up to 4 days. To serve the leftovers, broil on low for a few minutes to warm. This recipe makes 8 Scones.
1. Cranberry Orange Scones. Follow the recipe above, adding a generous teaspoon of finely grated orange zest to the dry ingredients and substituting dried cranberries for the raisins.
2. Lemon Blueberry Scones. Follow the recipe recipe, adding a teaspoon of finely grated lemon zest to the dry ingredients and substituting blueberries for the raisins.