Thursday, October 6, 2011

Favorite Omnivore: Alyssa

Today I am introducing a new feature for Vegan Mofo: my favorite omnivores will be sharing their favorite vegan recipes and dishes with you!

First off, we have my good friend Alyssa from college, who writes at strawberrysorbet.com and has a lovely Etsy shop called Strawberry Sorbet (which features handmade and local gifts and accessories). She has written about one of my very favorite foods: scones!


Breakfast is the highlight of my weekend and a particular favorite pastry is the scone. It’s perfect with a steaming cup of darkly brewed black tea. However, I have yet to find a recipe (vegan or otherwise) that I truly adore so the other day I decided to take the plunge and (gasp) make something up.

The experiment was such a success! Several people tried these scones and had nothing but good things to say. The real challenge came when I sat down to record the recipe. Ummm....apparently I am not good at measuring ingredients very precisely but the following is my best attempt at re-creating.

Don’t be afraid to err from the instructions and where possible I’ve included alternate suggestions.



Lemon Currant Scones

Ingredients:
½ c. soy, almond or rice milk
1 ripe banana
3-4 T. dark brown sugar
1 t. vanilla
1-2 T. lemon juice (preferably Myer lemon)
2 ½ c. flour (I like a blend of brown rice flour and tapioca but you can use regular flour or a gluten-free blend as well)
1 T. baking powder
½ t. baking soda
2 t. grated lemon zest
¾ c. vegan butter (like Earth Balance) chilled and chopped into small pieces
½ c. currants


Prepare:
  1. Mash the banana in a small bowl and mix in the milk, brown sugar, vanilla and lemon juice.
  2. In another bowl mix together the dry ingredients and the lemon zest. Cut in the butter until the mixture resembles coarse meal. Stir the liquid ingredients in and add the currants. Combine until you get a slightly moist dough (don’t hesitate to add a little flour at this point if your mixture is still too wet. Gluten-free flours are notorious for being stickier than glutenous flours.)
  3. Turn it out onto a floured surface and knead for about 30 seconds. Pat into a ¾ inch round and either cut into wedges or circles.
  4. Bake for 15 minutes at 400' or until they are golden on top.

Note: These are best served warm and can be accompanied by a butter spread and honey but are delicious on their own as well. The recipe makes about a dozen, depending on how thick you make your round of dough.


Thank you so much for sharing your beautiful pictures and wonderful-sounding recipe, Alyssa!

2 comments:

hotveganchickpeas said...

What a neat idea for a blog post. The scones look delicious. Thanks for sharing!

amethystjean said...

These were perfect. I subbed in 15 drops lemon stevia for 1 tbsp sugar with hopes of also intensifying the lemon flavour. Yum!

LinkWithin

Related Posts with Thumbnails