May 26, 2010

Apple Raisin Scones

We've been eating a lot of leftover soups, our standard homemade frozen pizzas, and other non-photogenic or thrown-together fare.  But last week, before an adventure at the local used car dealership clade, I made an early morning treat: apple raisin scones!

Scones aren't the prettiest things, at least when you're stumbling sleepily around and your hands are sticky with dough and it's impossible to cut them into nice triangles and you just want something to nibble before going on a bus ride and a long walk to deal with smarmy car salesmen.  But rest assured, these were delicious despite looking like dripping cave formations.

2.5 c AP flour
0.5 c turbinado sugar
2 tsp Ener-g egg replacer or flax meal + 2 T water, mixed
3 tsp baking powder
pinch of salt
0.5 tsp cinnamon
dash of nutmeg, cloves
0.5 c margarine and/or shortening (I used half Earth Balance and half shortening)
1 small apple, cut into small chunks
0.5 c raisins
.75 c soy milk

Preheat oven to 425 F.

Combine flour, sugar, baking powder, salt, spices.  Cut in the margarine and shortening (smoosh it in between your fingers if your hands are cold) until the dough looks like coarse meal.  Mix egg replacer/flax meal with water and let sit while you stir in the apple chunks and raisins.  Add milk and egg replacer mix.  Dough should be not too sticky; add more flour if it is too sticky to handle.  Flour your hands and divide dough into 4 balls (more for smaller scones, fewer dough balls for gigantic scones).  Pat each ball into a flat patty and use a butter knife to cut into four triangles.  Repeat for the rest of the dough.  Bake on an ungreased cookie sheet for about 12 minutes or until golden brown.

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