Muffins & Scones

Vegan-friendly Maple Raisin Scones

Well, Happy New Year everyone! We had quite a busy Christmas here in the Nash house! Lots of company from family to friends and four completely different menus for each dinner!

My challenge, however, was baking for my oldest son who happens to be Vegan!  I thought I had it a few time but, fail!  Oh well!  Then I found a recipe in my brand new cookbook, Anna Olson’s “Back to Baking“.  Well, I whipped up a batch of these scones for him and they were a big hit, not just with Jay but with all of us!  The flavours of fresh maple syrup and spices turned these into a wonderful warm taste fresh out of the oven.  While these are “vegan-friendly” they are so yummy that you may just become addicted to them!  Egg and dairy free, and low-fat too, great for those watching their calories…. but really, with a scone? Are you concerned about calories????  🙂

scone2

Yummy looking, yes?  Well, grab your apron because here we go!

Preheat the oven to 375. This step is necessary in all baking! Since baking time is very important, it’s important that your creation is started off in a hot oven!  Don’t neglect this, and don’t put anything into the oven until it reaches the right temp!  Okay, lecture over.

You are going to stir (whisk) together 3 cups of flour, 2 tsp baking powder, 1 tsp cinnamon, 1 tsp ground ginger and 1/4 tsp salt.  I know what you’re thinking…. sounds like I’m starting gingerbread!

Meanwhile, back at the ranch, in another bowl you will whisk together 3/4 c  of almond (or soy) milk – I used almond, not a fan of soy! – with 1/2 c  maple syrup and 3 tbsp of vegetable oil – again, I used Canola oil.

Pour the wet ingredients into the dry ingredients and stir it until the dough comes together and it’s too hard to stir!  Turn it out onto a lightly floured surface and add raisins (about a 1/2 c or so) or substitute chopped pecans! Or heck, be adventurous and do both! Knead this lightly until everything comes together nicely!  Shape into a disc about 1/2″ or so thick and cut into 8 wedges.

Arrange on parchment (see…. aren’t you glad you put that on your Christmas wish list?… see my last post!) and brush the tops with a mixture of 1 tbsp almond milk and 1 tbsp maple syrup.

Bake these in your pre-heated oven for about 20-25 minutes until they are nicely golden!  I must warn you – the aroma coming from your oven is going to drive you wild!  These smell SO good!  Serve them warm – with butter for the non-vegans in your house ( like me!) or with some of your favourite preserves.  Yummy good….

That’s the update for now!  Try this!  A nice alternative to traditional scones and ever so yummy!

Thank you Anna Olson!

Happy noshing.

photo:  Jaywoodphotography.com

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