Making a difference on the environment has so much to do with what you do in the kitchen. This recipe is a delicious recipe that is vegan and tastes great. You won’t be able to tell the difference even by taking out the dairy and eggs from the recipe. Give it a try and show me what you make. The recipe is from The Joy of Vegan Baking by Colleen Patrick-Goudreau
Vegan Cranberry scones
1 1/2 tsp Ener-G egg replacer (equivalent of 1 egg)
2 T water
2 1/2cups unbleached all-purpose flour
1/3 cup granulated sugar
4 tsp baking powder
1/2 tsp salt
3/4 cup non-hydrogenated nondairy butter, COLD
1 cup cranberry
1/2 cup nondairy milk (i prefer soy)
3 T nondairy milk for brushing
cinamon and sugar for sprinkling on top
Preheat oven to 425 F. Lightly oil a cookie/ baking sheet or line with parchment paper.
In a food processor or by hand, whip the egg replacer and water together until thick and creamy. Set aside.
In a large bowl, combine the flour, sugar, baking powder, and salt. Add the vegan to the dry ingredients and cut it into small pieces with two knives or with a pastry blender. You’re not creating a paste; you want a course crumbly batter that resembles bread crumbs. (To make flaky scones, leave some of the butter pieces as large as peas.) stir in the cranberries.
Add the vegan milk and vegan egg replacer mixture, and keep the mixing to a minimum to avoid developing the gluten in the flour (which produces tough scones). Mix with a wooden spoon, fork, or your fingers just until the dry ingredients are moistened or nearly moistened. The dough will not be completely smooth like bread dough.
Gather the dough into a ball (you may need to add just one more teaspoon of nondairy milk or water, but you will be able to form it into a ball), and place on a lightly floured surface. (you may want to lightly flour your hands, as well.) Pat or roll the dough out to a 1/2-inch apart on the baking sheet, brush the tops with nondairy milk, and sprinkle with some cinnamon and sugar.
Bake until the tops are golden brown, 12 to 15 minutes. Let cool on a rack or serve warm. 8-10 scones