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An Old Favorite, Revisited

Published March 24, 2012 Breakfast Pastry , Scones , Vegan 2 Comments

Have you ever been to the Cheeseboard or Arizmendi? If you have, you know these corn cherry scones are a staple. I just had to make them again…And they were just as delicious as the last time I made them.

The first time I made these scones, I veganized the original recipe because I was vegan (duh). I also added almond meal and millet flour, and it tasted great, but this time I really just wanted the original. So, a few weeks ago I tried making them again. I used the Cheeseboard recipe, because I’m not vegan anymore and I thought of course the recipe filled with butter would be way more delicious. Somehow, they were a total flop: they were flat and spread out all over the pan, the medium-grind cornmeal was too crunchy, and I was confused.

Ultimately, I resorted back to the vegan version and I tried them this week and used a very finely ground cornmeal, and wow, they were good. The best part was that I made them small, much smaller than the Cheeseboard originals, so you could eat one, then another, and another and still feel okay about your tummy. Or thighs. Or whatever.

Corn Cherry Scone Ingredients:

 2 1/2 cups unbleached all-purpose flour

 1/2 tsp. baking soda

 1 Tblsp. baking powder

2/3 cup plus 1/4 cup sugar

1 cup finely ground cornmeal

1 cup cold Earth Balance, cut into 1-inch cubes

1 cup dried sweet cherries

 1 1/4 cup almond milk

 1 1/2 tsp. apple cider vinegar
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or a baking mat.

Combine the almond milk and apple cider vinegar in a measuring cup and stir together quickly. Let stand for a few minutes till good and curdled. While you are waiting, sift the flour, soda, and baking powder together into the large bowl for your mixer (you can also use a pastry cutter and do this all by hand). Add the 2/3 cup sugar and cornmeal, and stir with a wooden spoon till combined. Add the cubed Earth Balance and mix using the paddle attachment (or cut it in with a pastry cutter or 2 knives) until it is the size of small peas.

Mix in the cherries. Make a well in the center and add the almond milk-apple cider vinegar mixture. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl. Let the batter stand for 5 minutes so some of the liquid soaks into the cornmeal and millet.

Gently shape the dough into balls about 1 1/2 inches in diameter (they should have a rough, rocky exterior) and place them on the prepared pan about 2 inches apart. Sprinkle the 1/4 cup sugar on top of the scones and place the pan in the oven on the middle rack and immediately turn the temperature down to 375 degrees. Bake for 17-20 minutes, until the scones are golden. Transfer the scones to a wire rack to cool.

Gluten-Free, Refined-Sugar-Free, Vegan and Delicious Pumpkin Scones

Published November 16, 2009 Breakfast Pastry , Gluten-Free , Muffins , Pumpkin , Refined Sugar-Free , Scones , Wheat-Free 8 Comments

Yes, believe what the title says. It is definitely possible to make delicious vegan, gluten-free, sugar-free desserts. I’m slowly converting everyone I know, and I hope to convert you too, at least to the idea that this is a possible baking feat. I’m so used to adapting regular recipes, and have figured out good proportions of animal-friendly (as well as gluten-free and sugar-free) ingredients to make yummy veganized versions, but this time I found a recipe online that was already perfect and fit all my dietary requirements. Plus, it was already tested and blogged about, and even photographed so I could see evidence that this recipe actually worked. You can find all of that proof, plus the recipe, right here. I followed the recipe to a T, with a tiny addition of half a cup of chopped pecans mixed into the batter and sprinkled on the top before baking. I have to admit – these scones are a little bit muffin-like in consistency (they had a fluffier and a little more cake-like texture than most scones do), but they are so delicious you won’t care at all. You’ll eat tons of them. Especially because they are pumpkin (my favorite flavor), have no gluten, no refined sugar, no dairy and no eggs. So they practically don’t exist or have calories or anything, right?

Blueberry Almond Scones

Published July 23, 2009 Almond , Blueberry , Breakfast Pastry , Scones 3 Comments

Still on Sara’s farm, we planned a day at the river. We bought lots of sandwich-making ingredients, snack foods, filled our coolers, planned to pack our swimsuits, towels, and lots of sunscreen, and prepared for the drive and hike down to utopia the next day. But we were missing one thing! Something sweet to snack on. We had lots of blueberries from our picking adventure, and what is better than fresh berry scones? Clearly, we needed these for our river trip. So we got to baking, and made these scrumptious treats. Of course, we couldn’t resist the tempting smells wafting out of the oven while the scones baked, and we ate many of them that night while they were warm, and the next morning for breakfast before going to the river, but we still had some left over to enjoy while lounging on the beach after our boulder-climb through the cool blue waters of the Van Buren River (or the Mad River? I can’t remember. But whatever it was called, it was beautiful).

The scones were moist, soft, and crumbly, and intensely rich. The original recipe calls for pure butter, whole milk, and buttermilk, and when I’ve had them in the past, while they were undeniably delicious, it was difficult to eat a whole scone in one sitting because they are so heavy. The vegan version doesn’t lose any of it’s “perfect scone texture”, but it becomes lighter, flaky, and even a little fluffy, but steers clear of any sort of muffin-like consistency.

Continue reading ‘Blueberry Almond Scones’

Corn Cherry Scones

Published May 22, 2009 Breakfast Pastry , Scones 2 Comments

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I’m really on a scone kick! I want to make them all the time. Here’s my second attempt, and it is another adapted and veganized scone recipe from The Cheeseboard Cookbook. To celebrate the beautiful weather we’ve been having lately, my friend Rachel had a grilling party tonight, and the corn-cherry combination struck me as tasting very summery. The cornmeal added good crunchy texture, and made the scones savory enough to go alongside the grilled vegetables, and the cherries were tart and added a nice bite to the gently sweet scone. The cherries were also a beautiful deep red and looked stunning in the light yellow cornmeal batter! Because they didn’t have the butter and buttermilk that the original recipe called for, these scones were lighter than the classic Cheeseboard/Arizmendi creation so they were perfect for dessert (or snack).

P1000945 Ingredients:
2 cups unbleached all-purpose flour
1/2 tsp. baking soda
1 Tblsp. baking powder
2/3 cup plus 1/4 cup sugar
1 cup medium-grind cornmeal
1/4 cup almond meal
1/4 cup millet (measure whole millet, then grind to a meal-consistency before adding to dry ingredients)
1 cup cold Earth Balance, cut into 1-inch cubes
1 cup dried cherries
1 1/4 cup almond milk
1 1/2 tsp. apple cider vinegar

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or a baking mat.

Combine the almond milk and apple cider vinegar in a measuring cup and stir together quickly. Let stand for a few minutes till good and curdled. While you are waiting, sift the flour, soda, and baking powder together into a large bowl. Add the 2/3 cup sugar, cornmeal, almond meal, and ground millet together, and stir with a wooden spoon till combined. Add the Earth Balance and cut it in with a pastry cutter or 2 knives until it is the size of small peas.

P1000918#3 Using the spoon, mix in the cherries. Make a well in the center and add the almond milk-apple cider vinegar mixture. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl. Let the batter stand for 5 minutes so some of the liquid soaks into the cornmeal and millet.

P1000926 Gently shape the dough into balls about 1 1/2 inches in diameter (they should have a rough, rocky exterior) and place them on the prepared pan about 2 inches apart.
Sprinkle the 1/4 cup sugar on top of the scones and place the pan in the oven on the middle rack and immediately turn the temperature down to 375 degrees. Bake for 17-20 minutes, until the scones are golden. Transfer the scones to a wire rack to cool.

P1000950#2

Lemon Apricot Scones

Published May 16, 2009 Breakfast Pastry , Lemon , Scones 2 Comments

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Sari, Julie, and I made these scones for a potluck yesterday. They were light and delicately lemony on their own, but the lemon-vanilla glaze drizzled over the top gave them a bit of a sweet-and-sour bite. These scones would be perfect for breakfast, paired with tea or coffee, and were delicious as a dessert as well!

Here is the recipe we adapted (and veganized) from a lemon scone recipe from The Cheeseboard Cookbook.

Scone Ingredients:
3/4 cup dried apricots, chopped small
Grated zest of 1 large lemon
3/4 cup white sugar
3 1/2 cups unbleached all-purpose flour
1/2 tsp. baking soda
1 Tblsp. baking powder
1/2 tsp. salt
1 cup cold Earth Balance (or other vegan margarine), cut into 1-inch cubes
1 1/2 cups soy milk
1 tsp. apple cider vinegar

Glaze Ingredients:
3/4 cup freshly squeezed lemon juice
1 1/2 tsp. vanilla extract
1 1/2 cups confectioners’ sugar, sifted
2 tsp. lemon zest, for sprinkling over scones at the end

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a baking mat.
Combine apricots, lemon zest, and sugar in a small bowl.

P1000734 Mix 3/4 cup of soy milk with the apple cider vinegar in a measuring cup. Set aside for a few minutes till it curdles. While you wait, sift the flour, baking soda, and baking powder together into the bowl of a stand mixer or a large bowl. Add the salt and lemon sugar to the bowl and mix on a low speed until combined. Add the margarine and cut it in on low speed for about 4 minutes, or until it is the size of small peas.

P1000738 Make a well in the center and add the soy milk and apple cider vinegar/soy milk mixture. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl.

P1000746 Gently shape the dough into balls about 2 1/4 inches in diameter (they should have a rough, rocky exterior) and place them on the prepared pan about 2 inches apart. Bake for 20-25 minutes, or until golden brown. Transfer the scones to a wire rack to cool.

P1000757 To make the glaze, 5 minutes before the scones come out of the oven, pour the lemon juice and vanilla into a medium bowl. Gradually whisk in the confectioners’ sugar to make a smooth mixture. Line a work surface with newspaper and place a wire rack on top. Transfer the scones to the rack. Let cool for 5 minutes, then use your whisk to drizzle the glaze over the top of each scone. We sprinkled a bit of extra lemon zest over the scones for a finishing touch. Let the glaze set before serving.