Egg-Free, Dairy-Free Multi-Grain Scones
This recipe is based on one of our favorite scone recipes, from Dr. Weil, which can be found here.
2 teaspoons Ener-G egg substitute, whisked well with enough water (about 2 tablespoons) to a foamy, egg-like consistency
½ cup sugar
5 tablespoons canola oil
⅛ teaspoon lemon zest
½ cup old-fashioned oatmeal flakes
1 ½ cups unbleached white flour
4 tablespoons poppy seeds
½ teaspoon salt
1 tablespoon baking powder
½ teaspoon cinnamon
½ cup soymilk
cooking spray for greasing baking sheet
Preheat oven to 375° F and grease baking sheet lightly. Whisk reconstituted egg substitute, sugar and oil together in a bowl. Combine lemon zest and dry ingredients together in another bowl. Combine wet ingredients with dry and add soy milk. Mix well.
I really should have followed the recipe where it says take tablespoonfuls — that’s how we always did it and we loved that they were in rounded mounds instead of triangles, but I forgot that we liked it that way, so I did this the traditional scone way — turned it out onto a lightly floured surface and kneaded about 5 times just until the dough came together. Cut into 8 wedges and bake 15-20 minutes, until cooked through and top is crunchy. If you like, drizzle with optional lemon topping made from 3 tablespoons lemon juice and ¼ cup confectioner’s sugar whisked together.
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POSTED IN: Allergy-Free, Quick Breads
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