I am keeping up with my little goal to use my cookbooks more! I have a highly sophisticated bookmarking system with post-it flags in all of my cookbooks so I can more quickly sort through the recipes that I HAVE to make sooner rather than later. Really convenient for an early weekend morning when I get the urge to bake, like I did on Saturday!
Preston and I had a nice romantic Valentine’s Day dinner on Friday. We made a simple aglio olio pasta together [yes, lots of garlic on Valentine’s. I told you it was romantic ;)], salad, and champagne, followed by that awesome s’mores skillet I shared a link with last week. It was a great night. But we started early and all the carbs and champagne had me passed out way early! Ha! That meant I woke up plenty early Saturday morning, and an early Saturday morning of a three-day weekend is as prime baking time as I ever get!
So I whipped out my nicely flagged-up cookbooks and pulled this great blueberry scone recipe from 1000 Vegan Recipes. I made a single alteration by subbing half the flour for whole wheat.
yields 8 scones
1 C all-purpose flour
1 C whole wheat pastry flour
1 T baking powder
1/2 t salt
1/2 C raw sugar
1/2 C Earth Balance margarine
1 C unsweetened vanilla almond milk
1 t vanilla extract
1/2 C blueberries
Preheat oven to 350 degrees. Whisk together all the dry ingredients. Cut the margarine into the dry mix until you have small crumbs. I left some decent pea-sized chunks of margarine for extra flaky scones. Then stir in the milk and vanilla, and finally fold in the blueberries.
On a lightly floured surface, roll the dough out to a 1-inch thick circle, and cut into 8 wedges. Bake the scones for about 20 minutes, until golden brown.
Seriously delicious.
Nutrition facts per scone:Calories: 271; Calories from Fat: 108; Total Fat: 11.8g; Saturated Fat: 3.0g; Sodium: 272mg; Total Carbohydrates: 37.8g; Dietary Fiber: 2.3g; Sugars: 13.5g; Protein: 3.3g
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