Saturday, February 26, 2011

Dairy Egg & Nut Free Cinnamon Oat Chocolate Chip Scones

Before being dairy, egg and nut free I was not a big fan of scones.  When ever I ate them when I was at a coffee shop or cafe, they were dry and hard.  But since there are not many coffee shops and cafes where I live or go to with my children, I thought that I would try them out at home.  We have had many muffins, breads, and pancakes and I was in the mood for something different.  I researched scones recipes on-line a bit and came up with this after a few tries.  It was a big hit with the family that is for sure and they barely lasted until the next morning's breakfast!   

1 1/2 c flour
½ c oats
4 tbs sugar
1 tbs wheat germ
2 tsp b powder
1 tsp cinnamon
½ tsp b soda
¼ tsp salt
½ c cold soy butter cut into pieces
½  c plus 1 tbs vanilla soy milk plus 1 tbs vinegar
¼ c soy vanilla yogurt (I like Stonyfield Farms from my neighboring NH)
1 tsp vanilla
¾ c dairy and nut free miniature chocolate chips (You can use more or less depending on your taste or mood.)

1/2 tsp sugar and 1/8 tsp cinnamon stirred together for the topping

Preheat the oven to 400 degrees.  Measure the dry ingredients and pour into a medium sized bowl.  Stir to combine.  Add the cold soy butter and cut in with a pastry blender or 2 butter knives until the mixture forms fine crumbs.  I would definitely invest in a pastry cutter to make blending the butter easier.  Until I had one I shied away from recipes that called for one since I think that it is a pain to use 2 knives.  Next, add the remaining ingredients and stir with a large spoon until just blended.  

Kneed on a floured board 10 – 12 times.  The dough will be slightly sticky.  Place the dough onto an ungreased baking sheet and shape the dough into a circle 8 inches in diameter.  Cut the dough into 8 equal slices with a greased knife.  Brush with canola oil and sprinkle with cinnamon and sugar mixture.  Bake for 18 – 20 minutes.  Store in an airtight container when the scones have cooled completely.

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