Thursday, April 7, 2011
Vegan Apricot Scones
But a few weeks ago some people I really like asked me to make some scones, and since I'm a people pleaser, I got to work.
I started with chocolate chip. They were pretty tasty, and everyone seems to like them, but they weren't special enough to make me change my opinion on the pastry.
Gracie LaRoux, the sweetest gal I know, gave these treats her stamp of approval. So there you have it.
Vegan Apricot Scones
adapted from The Joy of Vegan Baking
1 1/2 tsp Ener-G egg replacer
2 tbsp water
2 1/2 cup all-purpose flour
1/3 cup sugar
4 tsp baking powder
1/2 tsp salt
3/4 cup of Earth Balance vegan butter, cold and cut into cubes
1 cup dried apricots, diced
zest of 1 lemon
1/2 cup non-dairy milk
1-2 tbsp non-dairy milk for brushing tops
sugar for sprinkling on top (I like Demerara sugar)
Pre-heat oven to 425 degrees. Line a baking sheet with parchment paper.
In a small bowl, whisk egg replacer and water together until frothy. Set aside. In a large bowl, whisk together flour, sugar, baking powder and salt.
Using a pastry cutter or two knives, cut in butter. Continue to cut in until mixture is crumbly, and resembles coarse cornmeal. You can leave some pea-sized chunks of butter, this will keep scones flakier.
Using a fork, mix in the apricots and lemon until incorporated. Add the egg mixture and milk, and using a fork, wooden spoon, or your hands, combine with flour mixture just until moistened. DO NOT OVER MIX. If you over mix, the gluten starts to activate, and will make your scones dense. And then you'll perpetuate the idea that all scones are dry and terrible. Using your hands, gather dough into a ball. You may have some dry crumbs at the bottom, and this is okay. Press them into the mixture, but again, do not knead or over mix. You just want to bring the dough together.
On a sheet of wax paper or table top sprinkled with flour, press out the dough with your hands to form a circle about an inch thick. Cut into triangles (usually makes 8-10), and place on prepared baking sheet at least 1/2 inch apart. If you're making these in advance, you can place the sheet in the freezer overnight at this point, and bake the next day. If baking immediately, brush tops with milk and sprinkle with sugar. Bake at 425 degrees for 12-15 minutes, until tops are golden brown. If scones are frozen, they'll take about 20 minutes to bake. Allow to cool on a wire rack for about 15-20 minutes.
These are great slightly warm, or fully cooled. In an airtight container they'll last about 2 days, but are best eaten the first day. Enjoy!