Friday, June 22, 2012

Vegan Lavender Scones with Lemon Glaze

Scones--sad, crumbly, unsatisfying biscuits that mask themselves in jelly, hoping that they can rival their sweet nemesis, the breakfast muffin. But with one bite they will rob you of all the moisture in your mouth leaving you choking for a glass of milk. They are the reject breakfast food that sits coldly in the display case, slowly turning from scone to stone with each passing day....

Okay, so maybe I'm being a little dramatic. But you get the idea: clearly I'm not a fan of scones. So why am I posting this recipe? Because, at long last, I have found a recipe for scones that I actually love! These scones were, by far, the best I have every tasted! They were actually moist and full of flavor. I came up with this recipe by combining a basic vegan scone recipe with one of my favorite flavor combinations: lavender and lemon. The end result?...Fantastic!



Vegan Lavender Scones with Lemon Glaze

Ingredients:
1 1/2 teaspoons egg replacer
2 tablespoons water
2 1/2 cups unbleached all-purpose flour
1/3 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup nondairy butter
1 cup dried lavender buds
2-3 tablespoons nondairy milk for brushing tops
1 cup powdered sugar
1 teaspoon cream of tartar
1-2 tablespoons lemon juice

Preheat the oven to 425 degrees.

Lightly oil a cookie sheet or line with parchment paper.

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 butter to the dry ingredients and cut it into small pieces with two knives or with a pastry blender (although, I usually just use a fork but it will give your arm a workout!). You're not creating a paste; you want a coarse crumbly batter that resembles small bread crumbs. (To make flaky scones, leave some of the butter pieces as large as peas.) Stir in the lavender.

Add the milk and egg replacer mixture, and keep the mixing to a minimum otherwise you'll get rock-hard scones. Mix just until the dry ingredients are  moist. The dough will not be completely smooth like bread dough.

Gather the dough into a ball (you may need to add just a teaspoon of nondairy milk or water, but you will be able to form it into a ball), and place on a lightly floured surface. Pat or roll the dough out into a 1/2-inch-thick round, and cut into 8-10 pieces--triangles are the traditional shape so cut it like you're cutting up a pizza. Place them 1/2 inch apart on the baking sheet, brush the tops with nondairy milk, and place into the oven.

Bake until the tops are golden brown, 10-15 minutes. Let cool on a rack.

While the scones are cooling, in a small mixing bowl, combine the powdered sugar, cream of tartar, and lemon juice. Only add the lemon juice in a little at a time as you stir until you reach a slightly runny but still thick consistency.--You want to be able to pour the glaze but not have it be too thin and runny.

Drizzle the glaze over the scones. Let the scone sit just long enough for the glaze to set and turn white (it will be clear at first when it hits the warm scone) and then serve.

Vegan Chocolate Chip Cookies

Wow, I am really embarrassed with how much I have let my blog go these past few months! But rather than feed you some lengthy and quite frankly boring excuse, I'm just going to jump right back in there as if no time has passed at all....

So this recipe comes from the vegan kick I was on a few months back. I have to admit I was surprised at how moist and delicious these cookies turned out to be. Unfortunately vegan foods have seemed to have acquired a bad rep amongst the average consumer. And, I'm ashamed to admit, I too was expecting lifeless bland cookies from a vegan recipe. How could it be rich and moist without butter, eggs, or milk? Oh boy was I wrong! These cookies were a wonderful surprise.

The only sidebar I can make to this recipe is: if you're expecting the classic taste of a chocolate chip cookie, you'll probably be disappointed. For those of you who have not had carob chips before (a chocolate substitute that I used for my chocolate chips), you'll realize quickly that they don't have the same flavor as a classic, full dairy chocolate chip. With that said; these cookies are still a sweet treat that can stand in as a great vegan friendly (and/or friendly to those with egg or dairy allergies) chocolate chip cookie. And regardless of their unique taste, I still think they're damn delicious!



Vegan Chocolate Chip Cookies

Ingredients:
4 1/2 teaspoons egg replacer
6 tablespoons water
1 cup nondairy butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 teaspoons vanilla extract
2 1/4 cup unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1-2 cups nondairy semisweet chocolate chips

Preheat the oven to 375 degrees.

Line a cookie sheet with parchment paper or use a non-stick cookie sheet.

In a food processor or blender, whip the egg replacer and water together, until it's thick and creamy.

In a large bowl, cream the butter, granulated sugar, brown sugar, and vanilla. Add the egg replacer mixture to the wet mixture and thoroughly combine. In a separate bowl, combine the flour, baking soda, and salt. Gradually beat the flour mixture into the wet mixture until it begins to form a dough. When it's almost thoroughly combined, stir in the chips.

Bake on the prepared cookie sheet for 8-10 minutes, or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.