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Sunday, February 12, 2012

A Healthy Tribute to Two Real Sweethearts this Valentine's Day!

Ron’s Favorite Scones are Now Vegan!

As a tribute to his dear son Dan and sweet friend Caroline, for Valentine’s Day this year, Ron gave his kitchen crew the assignment to take his decadent, delicate homemade scones and make them with vegan-only ingredients.  No small task given that their richness comes from traditional eggs and butter.  But they happily went to work.  Check them out.  The result:  New Better than Ever Vegan Scones! Amazingly delicate just as before.  Sweet tribute to Dan and Caroline, two Vegan Sweethearts!

The Not-so-Secret NEW Vegan Scone Recipe

1 stick vegan vegetable spread
2 cups flour
¼ teaspoon salt
6 tablespoons sugar
1 teaspoon baking soda
2 teaspoons cream of tartar
2 egg-equivalents*
1/3 cup almond milk (you can also use rice or soy milk)

* Egg equivalents were made using 2 tablespoons of ground flaxseed, mixed with 3 tbls. of water for each egg (so this recipe would use 4 tbls. flaxseed + 6 tbls. Water)

Grind the flaxseed, measure out 4 tablespoons and put in a bowl with 6 tablespoons of water, and mix together and let sit. Using a pastry blender, cut the vegan spread into the flour and salt.  Mix until it looks like course ground cornmeal.  Add the sugar, baking soda and cream of tartar.  Take the flaxseed mixture and fold in using a wooden spoon until the mixture is fully blended.  Form the mixture into a long 3” tall rectangle on a floured surface, then cut into triangles.  Sprinkle the tops of each with sugar, and press dried fruit into the tops of each as you desire. Bake in a pre-heated oven for 6-8 minutes at 450 degrees. 

Serve with jam or fruit spread.  Enjoy them in good health, and thank Caroline and Dan for their inspiration!