Have you ever walked in a kitchen with no plan? I just did. The result?
puffy scones (vegan)
1 cup all-purpose flour, plus more for rolling out dough
1 cup wheat pastry flour
1/2 t. baking soda
1/2 t. baking powder
1/4 t. salt
1/2 cup unsweetened applesauce
1/2 cup light vanilla soymilk
3 TB agave syrup
toppings: (choose what you like)
1/2 cup sweetened coconut
1/2 cup chocolate chips/shavings
1-2 t. cinnamon sugar
step 1: preheat oven to 350. mix dry ingredients in medium bowl.
step 2: mix wet ingredients in a different medium bowl.
step 3: stir wet into dry ingredients. form into dough, which will be a little sticky.
step 4: flouring surface of a sheet of wax paper or counter surface, roll out dough into an egg shape (about 12" lengthwise and 7-8" width).
step 5: add toppings to one half of the "egg." roll the plain half of dough over to the topping half of dough, making it a 2-layer dough with the topping in the middle. using 2" cookie cutters, cut out your mini scones. place them on a non-stick baking mat.
step 6: bake for 8-10 minutes, until slightly firm but soft as well.
e a t...lots.
puffy scones (vegan)
these scones bring a little surprise by adding the toppings in the middle of this sweet, healthy dough. they're low fat, low calorie and the small size allows you to snack on them any time of the day.
*makes 12-15 scones*1 cup all-purpose flour, plus more for rolling out dough
1 cup wheat pastry flour
1/2 t. baking soda
1/2 t. baking powder1/4 t. salt
1/2 cup unsweetened applesauce
1/2 cup light vanilla soymilk
3 TB agave syrup
toppings: (choose what you like)
1/2 cup sweetened coconut
1/2 cup chocolate chips/shavings
1-2 t. cinnamon sugar
step 1: preheat oven to 350. mix dry ingredients in medium bowl.
step 2: mix wet ingredients in a different medium bowl.
step 3: stir wet into dry ingredients. form into dough, which will be a little sticky.
step 4: flouring surface of a sheet of wax paper or counter surface, roll out dough into an egg shape (about 12" lengthwise and 7-8" width).
step 5: add toppings to one half of the "egg." roll the plain half of dough over to the topping half of dough, making it a 2-layer dough with the topping in the middle. using 2" cookie cutters, cut out your mini scones. place them on a non-stick baking mat.
step 6: bake for 8-10 minutes, until slightly firm but soft as well.
e a t...lots.
easy, simple ingredients, healthy!
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