Gluten Free Vegan Muesli Scones
Friday, February 14, 2014
Sometimes it’s important to remind yourself to embrace your inner nerd, dork, geek…whatever affectionate term you prefer. You know, the one who thrills at the opening of a new Star Trek movie, or carefully lays out your favorite corset (or beer stein) for the Renaissance Faire.
Or had pen pals in high school. Actual, real people that you wrote to.
Like, on paper.
As a writing assignment in junior high school, my English teacher required all of her students to have at least one pen-pal to practice our writing skills. As I was wont to do, I wasn’t happy with just one pen pal. I mean, there were so many interesting people from so many interesting places for me to “meet”. So, I set about finding far flung “friends” from Japan, England, Italy (a very cute Italian boy), Scotland and Greece. In reality, most of them turned out to be more like imaginary friends. I’d faithfully send them letters and pictures and mix-tapes and would anxiously await their reply. Which, in most cases, never came. While I did manage to snag the interest of my pen-pals from Japan and Greece, it was my best friend Karen who connected with Ali from Surrey, England.
They wrote to one another faithfully throughout high-school, so when graduation came and Karen and I decided that we had to shake the dust of our hometown off our heels and head out to see the world, we went straight to England where Ali and her family welcomed us.
Until the morning after we arrived and Ali’s mom (oh, pardon me…mum) served us beautiful warm scones on our first full day in the UK.
Instead of a heartfelt “thank you for these lovely scones and tea”, Karen (who, incidentally has never been much of a morning person) proclaimed “How can you be so chipper so bloody early in the morning!?”
Turns out the term bloody isn’t the “quaint English word”
Karen thought it to be.
Fortunately for us Ali explained the misunderstanding and we spend a glorious two weeks exploring Great Britain…and eating scones. Lots and lots of scones.
If you’ve ever made a scone, you know that what makes them yummy is butter…and cream. This recipe is decidedly lighter, with just 5 tablespoons of vegan shortening (which means no cholesterol and very little saturated fat), a bit of unsweetened vanilla almond milk, and (because I love bonus points) they are gluten free (feel free to replace the GF flour with an equal amount of whatever “regular” flour you prefer). I also used stevia instead of sugar (if you prefer to use sugar, about 1/4 sup should do the trick–brown sugar would be particularly yummy). You can always toss in some fruit or maybe even a few chocolate chips and you’d still have a pretty healthy version of this English classic.
Gluten Free Vegan Muesli Scones
servings: 4 scones | time: about 30 minutes
1 1/2 cups gluten free baking mix (I used Pamela’s Artisan Flour Blend)
1/3 cup gluten free muesli (I used my favorite: Bob’s Red Mill)
2 TBSP. Stevia
1 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
1/2 tsp. cinnamon
1/4 tsp. allspice
5 TBSP. vegan shortening
Gluten free egg replacer made to match the equivalent of 1 large egg
6-8 TBSP. unsweetened vanilla almond mild or non-dairy creamer
Preheat oven to 350 an line a small baking sheet with a Silpat or parchment paper. Set aside
1. Place everything except the egg replacer and the almond milk in a large bowl. Use a pastry blender to blend in the shortening until everything comes together in pieces about the size of peas
2. Add the egg replacer and 4 TBSP. of the almond milk or non-dairy creamer. Using your hands, blend until the dough starts to come together. Add the remaining almond milk until you have a soft dough (you may not need all of the liquid, so just add a tablespoon at a time. You don’t want the dough too dry or too sticky)
3. Cover a flat surface with a little gluten free flour (or use a piece of parchment paper). Knead the dough 10 or 15 times until it forms a ball
4. Flatten the dough into a round disk that is about 6″ in diameter and about 2″ tall. Cut dough crosswise into 4 even pieces. Carefully separate from one another slightly. Place on prepared baking sheet and bake for 25-30 minutes. Allow to cool slightly