Craving some more of my scones, made them last night at about 11 o' clock. I used 3/4 cup vanilla soy yogurt and added cranberries and black raspberries, instead of the blueberries and blueberry soy yogurt.
Bought the 2 disc of Bonnie & Clyde last night and watched it. And developed 2 more photos in the darkroom last night of Adri in Brown Co. state park.
Oh these scones are simply marvelous, melt in your mouth, and soft.
I was looking thru "Vegan with a Vengeance" last night, and decided to make the basic scones.
I didn't have soy cream, so I substituted and made the recipe my own.
Mom had one and she loved it.
They are the BEST scones I have ever had. Yes, the best.
They are fluffy like a biscuit!!! And slightly sweet, because I made them blueberry.
Here is the recipe as I modified it:
BLUEBERRY SCONES:
3 cups whole wheat white flour. 2 tbsp. baking powder. 1/4 cup turbinado sugar. 1/4 tsp. salt. 1/3 cup canola oil. 1-6oz. container blueberry soy yogurt. 1 cup ricemilk & 2 tsp. apple cider vinegar. 1/4-1/3 cup blueberries. more sugar, for sprinkling.
400F. lightly grease a cookie sheet. whisk flour, bp, sugar, salt. Add oil, yogurt, ricemilk-vinegar and mix until just combined. Then add in the blueberries and mix in gently. Scoop out 1/4 cup fulls of dough and sprinkle each with sugar. Bake about 12-15 mins. Serve warm with earth balance or jam.
I watched "Dark Passage" with Lauren Bacall and Humphrey Bogart. TyLea is still at the library, and missing out on her scones which just emerged from their womb in the oven.
i baked her some berry scones, which i adapted from the Babycakes bakery recipe for their raspberry scones...used brown rice syrup instead of agave nectar, and I had some frozen handpicked black raspberries which Papaw and I picked in July. They smell like caramel & vanilla. I won't give out the recipe since I am writing the recipe in my zine, Cakewalk 2. but here is a picture to entice you, along with my dog Noodles.
last night I baked apple-cinnamon scones. I ate about 4.5 because they were so tasty. I ate them while watching "Michael" with Mom. I am taking a couple to Adri later today. I am proud of my scones because I made up the recipe at school. Adapted slightly from the Babycakes bakery scones, which I always love.
Later today I am planning on making the macaroni & cheese from blog.fatfreevegan.com
