Jul 27 2011

Yummy Scones!

Yummy Scones!

I’ve always wondered how to make scones, and it turns out they are rediculously easy! This recipe only takes about 10 minutes to make before you get them in the oven. You can have them for breakfast or snacks.


  • 1 1/2 Cups Chocolate Chips, Blueberries, or Raisins
  • 2 cups cake flour, sifted
  • 1 1/2 cups White Whole Wheat Flour, plus more for work surface
  • 6 tablespoons granulated sugar
  • 5 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 1/2 cup Earth Balance buttery spread, cut into small pieces, chilled
  • 1 cup coconut creamer
  • Ener-G Egg Replacer for 1 Egg
  •   2 tablespoons fine sanding sugar and 1 tablespoon cinnamon, for sprinkling


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together cake flour, all-purpose flour, granulated sugar, baking powder, and salt. Transfer one half of the flour mixture to a food processor. Add the Earth Balance and pulse several times to combine. Do not over-process; some butter pieces should remain the size of large peas, while others pieces will be smaller.
  3. Add the contents of the food processor back to the bowl with the dry ingredients. Stir to combine.
  4. In a small bowl, whisk to combine the creamer and egg replacer. Create a well in the middle of the flour mixture and gradually add the cream mixture. Using a large spatula or wooden spoon, draw the dry ingredients over the wet ingredients, being sure to scrape from the bottom of the bowl to incorporate the dry crumbs. Add the plumped fruit and gently mix. Do not overwork the dough.
  5. Turn dough out onto lightly floured work surface. Pat into a narrow rectangle about 1 inch thick. With the short side facing you, fold rectangle into thirds like a business letter. Turn dough a quarter turn clockwise, so the flap opening faces right, like a book. This is the first turn.
  6. With a rolling pin or your hands, gently pat into another narrow rectangle, about 1 inch thick. Repeat folding and turning process to complete a second turn.
  7. Using lightly floured hands, pat dough out into a 1 1/4-inch-thick rectangle. Cut out rounds, spaced as closely together as possible, using a floured 2-inch round biscuit cutter. Dough may be rerolled once and additional rounds may be cut out.
  8. Transfer rounds to prepared baking sheet, about 1 1/2 inches apart. Brush with egg replacer (mix a new batch for this – a 1 egg equivalent), then put the sugar and cinnamon in a sifter and sift over all of the scones. Bake until golden brown, 20 to 25 minutes. Let cool 15 minutes on a wire rack before serving, or serve at room temperature.


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