What I ended up with are yummy scones with vanilla frosting. They are good, but I think without the frosting they would be a little dry. I also would probably use a little less sugar in the frosting next time. In any case, they turned out way better than I expected!
Lemon and Vanilla Scones
Ingredients:
1 Cup of Whole Wheat Pastry Flour
1 Cup of Almond Flour
1/4 Cup of Earth Balance
3 Tbs of Baking Powder
1/2 Cup of Rice Milk
1/2 Cup of Applesauce
1 Tbs of Vanilla Extract
1 Tbs Agave Nectar
1 Tbs Lemon Juice
Preheat the oven to 350 degrees. Lightly grease two baking sheets. In a large bowl mix the dry ingredients; flour, salt and baking powder. Add in the vegan butter and mix really well (I let the vegan butter soften a little bit first).
Next add the wet ingredients; rice milk, vanilla extract, agave, applesauce and lemon juice. Mix well, but be careful not to over mix. Scones are best when they have a little texture to them.
Spoon them onto the cookie sheets, leaving a little room for them to expand so that they don't stick together. Bake for 15-20 minutes until they brown on top. Use a toothpick to make sure that they are cooked in the middle and let them cool.
While they are cooling, make the frosting. In a food processor, combine 2 cups of sugar (the finer the better) and 1/2 cup of cornstarch. If doing this again, I would probably only use 1.5 cups of sugar. Blend for 1-2 minutes until they are mixed well. Add 1/2 cup of Earth Balance and 1/2 cup of vanilla almond milk. Then add 1 Tbs of vanilla extract and 1 Tbs of Tofutti cream cheese. Blend again until smooth.
Once you are done with this process, transfer the scone to a platter and drizzle with the frosting while it is still liquidy. Then refrigerate the scones for 1 hour to allow the frosting to harden. You can store the extra frosting in an airtight container.
Voila!
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