Good grey, sir.
Lord Earl Meow Grey Cat III likes a proper scone.
Most of the scones on this blog are fruity. This one is a basic, kind of fatty, proper scone. I am disappointed to report that I did not eat a scone while in Scotland last fall, but I did eat VGF mince pies and little savoury pies. As more of a pastry scone than a fruity biscuit, these scones benefit from a brief chill in the fridge to firm up the margarine and create a flaky texture in the finished product. Some sconengineers out there believe in using frozen butter, but since vegan margarine doesn’t freeze to a useful consistency, a refrigerated chill it is.
Cranberry Orange Scones
Modified from “Scones” at King Arthur Flour
- 1/2 cup warm water
- 1/4 cup finely ground flaxseed
- 1/2 cup nondairy milk
- 1 teaspoon vanilla extract
- 2 cups GF oat flour
- 3/4 cup sorghum flour
- 1/4 cup tapioca starch (for high altitude)
- 1 teaspoon xanthan gum
- 1 tablespoon baking powder
- 1/4 teaspoon sea salt
- 1/3 cup sugar, blitzed to powder (I used a mix of organic cane and coconut)
- 1/2 cup vegan margarine, very cold
- Add-ins: 1 cup dried cranberries, zest of one orange
- Don’t preheat the oven! Line a baking sheet with parchment and set aside.
- In a large measuring cup, whisk together water, ground flaxseed, nondairy milk, and vanilla.
- In the bowl of a stand mixer, sift then whisk together flours, xanthan gum, salt, baking powder, and sugar.
- With the mixer running, add in margarine in chunks and mix until the flour-and-fat mixture forms pea-sized clumps.
- Add the liquid ingredients and mix until combined.
- Stir in the add-ins until evenly distributed.
- Transfer dough to the parchment:
- The easy way: use a large cookie or ice cream scoop and make drop scones.
- The complicated way: divide the dough in half. Shape each half into a flat disk on the sheets, about 3 inches high. Cut the disks into eight pieces and pull apart the wedges so there’s room for air to circulate.
- Once you’ve shaped your scones, put them in the fridge, uncovered, for 30 minutes.
- Halfway into chilling time, preheat your oven to 425 degrees Fahrenheit.
- Put the chilled scones into the oven and bake for 20-25 minutes or until scones spring back to the touch.
- Cool on the pan for five minutes before removing to a rack to cool completely.
I grew up eating raisin scones with lemon glaze, and these are a pleasant update!
Now I am going to retype some writing, and numbered pages cannot be underestimated. I was able to find something I wrote almost a year ago in a minute because I had filled in the table of contents in the Leuchtturm 1917 I was using at the time!