I will start all of you off easy with my parve scones. Some people even prefer them to my dairy ones. Scones are the perfect snack for shabbat afternoon, served with tea and jam. You can make them in advance and freeze them. The recipe below contains the quickest way to shape them -- just shape the dough into a pancake and place into a round pan and score triangles.
Here are some other options for them:
- substitute 1/4 cup whole wheat flour for 1/4 cup of the all-purpose flour --noone but you will know
- make this recipe your own --add 1/2 cup chocolate chips, dried cranberries, raisins, currants, any kind of chopped nut or any combination thereof
- you can make them in any shape you like - just roll out the dough and cut into triangles, or use cookie cutters to make circles, hearts, flowers, stars, whatever you like
I freeze them baked and defrost only 1/2 hour before serving.
SCONES
2 cups plus 3 tablepoons all-purpose flour
¼ cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold margarine, placed in freezer for 15 minutes
2 eggs, divided
1/2 cup soy milk
Preheat oven to 425°F. Grease an 8-inch round baking pan and set aside. (Note: these do not bake as well in disposable aluminum pans)
In a medium bowl, sift together the 2 cups of flour, sugar, and baking powder, and salt. Place into the bowl of a food processor with a metal blade. Cut the chilled margarine into small pieces and scatter over the dry ingredients. Process for about 10 seconds until mixture resembles sand. Add 1 beaten egg and the soy milk. Process just until dough starts to come together, about 5 seconds. Sprinkle about 1 tablespoon of flour on your counter. Remove dough from the processor, place on your counter and knead gently until dough is soft. Add a little more flour if the dough seems sticky. If you are adding chocolate chips, dried fruit or nuts, knead them in now.
Shape dough into a ball and then flatten into a pancake the size of your baking pan. Place the dough into the pan. With a sharp knife dipped in flour, score the top of the dough into 8-12 wedges. Beat the remaining egg and then brush the top of the dough.
Bake 15 minutes or until the top is just beginning to brown. Let cool 5 minutes and then remove from the pan. Cut on the scored lines into 8 - 12 wedges. Serve warm or at room temperature.
¼ cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold margarine, placed in freezer for 15 minutes
2 eggs, divided
1/2 cup soy milk
Preheat oven to 425°F. Grease an 8-inch round baking pan and set aside. (Note: these do not bake as well in disposable aluminum pans)
In a medium bowl, sift together the 2 cups of flour, sugar, and baking powder, and salt. Place into the bowl of a food processor with a metal blade. Cut the chilled margarine into small pieces and scatter over the dry ingredients. Process for about 10 seconds until mixture resembles sand. Add 1 beaten egg and the soy milk. Process just until dough starts to come together, about 5 seconds. Sprinkle about 1 tablespoon of flour on your counter. Remove dough from the processor, place on your counter and knead gently until dough is soft. Add a little more flour if the dough seems sticky. If you are adding chocolate chips, dried fruit or nuts, knead them in now.
Shape dough into a ball and then flatten into a pancake the size of your baking pan. Place the dough into the pan. With a sharp knife dipped in flour, score the top of the dough into 8-12 wedges. Beat the remaining egg and then brush the top of the dough.
Bake 15 minutes or until the top is just beginning to brown. Let cool 5 minutes and then remove from the pan. Cut on the scored lines into 8 - 12 wedges. Serve warm or at room temperature.
1 comment:
I know this post is years old, but I just stumbled across this in my search for a pareve scone recipe, and my second batch is in the oven right now. They were a real hit, thank you!!
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