Posted in Recipes

Vegan love scones! ;)

A Vegan Love Scone!
A Vegan Love Scone!

Now, I got you attention, right? These scones are one of the best, I ever invented! 😉 I call them love scones because they have everything in here that I love,…Yum!

Now, what else did I stuff in them? Can you guess,…???

Fresh from the oven,..
Fresh from the oven,..

Yes, …You are right,…vegan chocolate,…almond flakes,…almond milk,…maple syrup & a maple glaze! Ha! Won’t you want to come over for tea & have a scone or 2 together???

Suzanne@apuginthekitchen said: ” I can hardly believe those scones are vegan. They look wonderful, I am really loving spelt flour. ”

Recipe: For 11 ,each 7 cm in diameter

Ingredients:

* Dry ingredients:

440 gr organic wholemeal spelt flour (3 cups + 1/2 cup)

4 teaspoons baking powder

160 gr unsalted vegan margarine, cut up into smaller chunks (1 cup + 1/2 cup)

1/4 cup or more vegan milk chocolate discs, cut up into smaller & bigger pieces

* Wet ingredients:

250 ml unsweetened almond milk (1 cup )

125 ml maple syrup divided into 2 parts, use 6 tablespoons in the dough & the rest for the maple glaze (1/2 cup divided into 6 tablespoons & the rest)

* Extra needed:

some white spelt flour to flour your hands, kitchen counter & your dough

A Silpat on an oven rack

a dough scraper, see picture below

Method:

1. Put flour & baking powder in a big bowl. Mix well with a spoon. Add cubes of margarine to the bowl & mix well with your hands until it resembles thicker bread crumbles. Preheat your oven to 200°C ( 400 F) for 10 minutes.

2. Now, add 6 tablespoons of maple syrup, almond flakes & chocolate pieces through the dough-margarine mix. Mix well & see that you have flaked almonds & chocolate pieces everywhere in the dough. Flour your kitchen counter with some white spelt flour & your hands too, but not too much. Place your dough on it & knead it a few times until it all comes together well. Take your dough scraper & cut the flattened dough into 2 pieces. Flatten the dough a bit with your hands or with a floured rolling-pin. My dough was at least 1 cm-1.5 cm in height, before cutting in it with the scone cutter!

_1320904watermark

Take your 7 cm diameter scone cutter & flour the inside with white spelt flour. Push it into rolled out dough & place it on a Silpat on a wire rack, until there are 9 scones on it. Repeat this later on with the rest of the scone dough. I placed my remaining scone dough in cling film in the fridge for 20 minutes later. Prick with a fork 2-3 times into the top surface of each scone & brush with remaining maple syrup over the tops of each scone & also over the sides. Place into the medium shelf of the hot oven & bake for about 15 minutes. Check often to prevent burning! With oven gloves on, take rack out of oven. Leave scones on the Silpat for about 10 minutes.Then, with help of a spatula, remove them & place on a wire rack to cool down a bit or completely. Store rest of scones in cookie boxes when completely cold. Do the same with the remaining dough. These would also make an ideal food gift! 😉 x

My husband & I ate 1.5 each, of them, while they were still a bit warm,…Yummmm! We devoured them quickly & didn’t slice them open. We ate them just like that! The scones are not so sweet but just right,… Just like smaller spelt bread rolls with melted chocolate pieces & almond flakes in them! They are very addictive & fantastic! Try these vegan love scones now, …You won’t be disappointed! 🙂

 

You can also find this tasty scone recipe here on Instructables: http://www.instructables.com/id/Vegan-love-scones/ ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

http://eepurl.com/bSJtUr

 

BewarenBewaren

Advertisements
Posted in Recipes

Vegan maple scones with pecan & cranberries served with maple’s butter! :)

Today, I made these Festive Vegan Maple scones with pecans & cranberries! The scones itself are Vegan!! The maple’s butter is not! Maple butter is pure maple syrup with some added unsalted butter that is boiled, cooled & whipped into this tasty Canadian spread! Very rich but surely delicious! It is very sweet so it is good that my scones are not! 😉 So use it for a long time in small portions!

Vegan Deliciousness!
Vegan Deliciousness!

I just looovvveeee these tasty scones! I used white spelt flour in them & vegan margarine! They are also topped with a maple glaze! You will love them too, even as a nice breakfast in these lovely cold days before Christmas,…or they are great eaten as a nice brunch on Christmas day,…;)

Canadian Maple Butter!
Canadian Maple Butter!

Recipe: For 21 round scones

Ingredients:

440 gr white spelt flour  (3 +1/2 cups )

4 teaspoons of baking powder

88 gr pecans, cut up finely (1/2 cup + 1/8 cup)

50 gr of apple sweetened dried cranberries (1/3 cup )

160 gr vegan margarine, I used 100% Planta (1/2 cup + a bit less than 1/4 cup)

250 ml unsweetened soy milk  (1 cup)

125 ml pure maple syrup, I used grade C, (1/2 cup) divided into 6 tablespoons + 2+ 1/2 tablespoons

* To serve: Canadian Maple Butter

Method:

1. Take 1 or 2 oven racks out of your oven & preheat it to 200° C ( 400 F ) for 10 minutes.

2. Place a sieve over a larger bowl. Sieve your spelt flour & baking powder. Mix lightly with a spoon. Fold pecan pieces & cranberries gently into the flour-baking powder mix. Now, add baking margarine & with help of your hands mix it together until it resembles breadcrumbs. Now, you have a crumbly dough. Add soy milk & 6 tablespoons of your maple syrup. Mix with a spoon. The dough will stick & is a bit wet.

3. Place the dough with floured hands on a well-floured Silpat. Use white spelt flour for this! Knead the dough for 5 to 6 times until you end up with a real elastic dough! You can use a bit more spelt flour to prevent sticking! Divide the dough into 2. With your hands, flatten the dough. You don’t need a rolling-pin, it is not necessary! My dough was about 1 to 2 cm thick. I used my round 5cm diameter cutter to make equal sized round scones!

4. Take an oven rack & place another unused Silpat or baking sheet on it. Place your scones, well spaced apart, on it. Prick the top of each scone, a few times, lightly with a fork. With the rest of your maple syrup, glaze aka brush the top & sides of each scone. Bake into the lower part of the oven for about 12-15 minutes until they are golden & browned. Take them out of the oven & repeat with the rest of the scone dough. When ready, test with a small pin, inside of the scone. If it comes out clean, they are ready! Now, carefully take them out of the oven & place on a wire rack to cool down completely! When completely cooled, place them in a lovely cake tin & enjoy, sliced open horizontally with some good Maple Butter or with something else!

Enjoy, my sweeties! ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!! Get my free E-book: Healthy Vegan christmas too! 

http://eepurl.com/bSJtUr
You might like:

1. Cranberry pecan orange muffins!

 

BewarenBewaren

Posted in Recipes

Vegan spelt savoury scones!

Tasty vegan spiced spelt savoury scones!
Tasty vegan spiced spelt savoury scones!

Hello, my friends! Long time no see! The last 2 weeks, I lost my blog mojo. I didn’t feel to cook nor bake. Then, I fell from the stairs in my home & my husband got sick as well. 😦

But now, I am better & my husband is okay too. Now, I have plenty of energy again to cook & bake! Let’s get on with it! I invented these tasty savoury vegan scones. They are a bit spicy at the end of your tongue with the smoked spicy paprika in it! They are tasty on their own, sliced open, layered with a vegan cheddar cheese slice or eat them, sliced open, with some vegan butter smeared on them, lovely to enjoy with a home-made vegan soup, yum yum! 😉

Tasty vegan savoury scones, baked with lots of love!
Tasty vegan savoury scones, baked with lots of love!

Make these tasty savory scones now! You need them in your life,…;)

Recipe: For about 15 smaller round scones, diameter 5 cm

Ingredients:

* The dry ingredients:

350 gr light organic spelt flour

20 gr baking powder

100 gr vegan vegetable fat, in chunks / I use Trex

150 gr vegan green olives stuffed with red bell pepper, out of a can, rinsed & drained well, each filled olive, cut up into 2 or 3 slices

60 gr canned corn, rinsed & well-drained

20 grins of finely milled black pepper

1 teaspoon of crushed Maldon sea salt flakes

1 teaspoon + 1/2 teaspoon of spicy smoked paprika ( Pimentón de la Vera, the spicy version.)

1/2 teaspoon dried shalot granules

* The wet ingredients:

80 gr silken tofu, well-drained

150 ml unsweetened soy milk

Method:

1. Preheat your oven to 200° C ( 400 F ) for about 10 minutes. I always use a fan oven. Adjust your oven to the right temperature, if you need to.

2. Take a large bowl & ad spelt flour & baking powder. Mix well with a spoon. Take your Kenwood-bowl from your Kenwood kitchen robot. Sieve the flour & baking powder. Place the dough hook. Add the vegetable fat. Mix on low-speed together. Scrape the sides of the bowl often & remix. Add the cut up olives, corn, shalot granules, 20 grins of finely milled black pepper, 1 teaspoon of Maldon sea salt & 1 + 1/2 teaspoon of smoked spicy paprika. Mix well.

3. Now, add wet ingredients to this mix. This is the silken tofu & soy milk. Mix until well joined on higher speed. Taste. It has to taste good & a bit spicy. Don’t knead the dough too long with the dough hook. Flour a Silpat or a kitchen counter well with the same light spelt flour. With floured hands, place your dough onto the Silpat. Knead for 1 minute or so, until the dough comes together, but not too long. If your dough is too wet, add about 1 to 3 spoonfuls of the same flour to the wet dough & knead it until it comes together. Make a rounder shape, about 1 cm thick. With your 5cm cutter, flour it on the insides to prevent sticking. Make rounds into the dough & place them spaced apart onto a clean Silpat on an oven rack for stability. Re-use the other rest of the dough & do the same. Bake in the preheated oven for about 13 to 15 minutes until slightly golden on the sides & on top. Mine took 15 minutes. Place the risen baked scones on a wire rack to cool down. When cold, place into a cookie or cake box. But I assure you, they won’t last that long! 🙂 They are lovely & airy on the inside!

A lovely airy & tasty interior!
A lovely airy & tasty interior!

How to enjoy them?

1. Great on their own, sliced open & layered with a good vegan cheddar slice !

2. Great  sliced open, smeared with vegan butter, just like that!

3. Very tasty, sliced open, smeared with vegan butter enjoyed with a home made vegan soup

4. They are also tasty, sliced open, smeared with vegan butter & eaten with a great vegan salad!

5. Lovely to enjoy with a vegan hot stew. Yummy yum!

MMM! Sliced open, smeared with vegan butter & vegan cheddar slices!
MMM! Sliced open, smeared with vegan butter & vegan cheddar slices!

Stay tuned, Subscribe by email through the link below to get my new cool newsletters aka posts! Join 1,850 email Subscribers! It is free! 

http://eepurl.com/bSJtUr

Posted in Recipes

Sophie’s healthy & tasty gluten free & egg free scones with chocolate & pecans

A few days ago, I made these tasty & healthy gluten-free & egg free scones with dark chocolate chips & pecans. They were oh so tasty although they didn’t rise much. I served them , sliced open & smeared with minarine & peach jam. MMMMMMM,…!!!

These scones were all devoured after 3 days by me & my husband. When we ate 1 + 1/2 , we weren’t hungry for 4 to 5 hours. That’s how filling they are. I used 4 gf flours: tapioca flour, coconut flour, brown rice flour & millet flour. I brushed the scones with milk & sprinkled some unrefined coconut blossom sugar over the top of each scone before they went into the oven.

Check them out! They are large but so gooooddddd!!!! Great to give as a food gift too!

delightful & tasty scones! Don’t you want a big bite?
fantastic special food gift!

They make an ideal tasty food gift! They are very delicious too! x

Print me!

Recipe: For about 10 to 11 larger scones, 9 cm diameter, 1.5 cm thick

Ingredients:

1 cup millet flour

3/4 cup brown rice flour

3/4 cup tapioca flour

1/2 cup coconut flour

1 teaspoon guar gom

3 teaspoons gluten-free baking powder

1/2 teaspoon baking soda

3/4 cup soy baking margarine

1 cup dark chocolate chips

1/2 cup finely chopped pecans

1 cup unsweetened kefir

2/3 cup organic agave nectar

Extra needed: some milk, to brush each scone with + some unrefined coconut blossom sugar (or turbinado sugar), to sprinkle all over the surface of each scone, before they go into the oven

Method:

1.Preheat your oven to 200°C ( 400 F ) for 10 minutes. I use a fan oven. Adjust the temperature to your oven, if necessary.

2. Take your large Kenwood bowl or Kitchen aid bowl & place the K paddle. Add all the 4 flours to the bowl. Mix on low-speed.

3. Now, add the guar gum, baking powder & baking soda, all evenly divided over the bowl. Mix on medium speed.

4. Add the soy baking margarine. Mix until it comes together.

5. Add the chocolate chips & the finely chopped pecans. Mix well.

6. Finally, add the agave & the kefir. Mix again until it all comes together. The dough will still be a bit wet.

7. Take a silpat & flour it with coconut or millet flour. Flour your hands & rolling-pin too. With your floured hands, take the dough out of the bowl & on the floured silpat. Roll it out evenly & form a round dough, 1.5 cm thick. With your 9 cm diameter round cutter, cut out scones & place them on a clean silpat onto a baking tray for stability or onto an oven rack for stability. Re – roll your dough & use the round cutter again, until the dough is all used up. Place the scones a few cm apart from each other on the silpat. I placed 6 scones on my silpat.

8. With the help of a silicon pastry brush, brush the tops & sides of each scone with milk & sprinkle some unrefined coconut blossom sugar over the tops of each scone.

9. Bake into the center or bottom of your oven for 10 minutes on 200°C ( 400 F ) & then 5 minutes on 180°C ( 356 F ). After those 15 minutes, check with a test pin to see if they are well-baked into the middle. If the pin comes out clean, when inserted into the middle of the scone, the scones are ready. Mines were ready after 15 minutes. Carefully remove the oven tray from the oven. Leave the scones for 10 minutes on the silpat & then remove them. Place them on a wire rack to cool down completely.

When completely cool, slice them open & smear with minarine or butter & some good peach jam on both sides.

Delightful home-made scones with minarine & a good peach jam!

♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

http://eepurl.com/bSJtUr
** Note 1: Maybe the next time, I will make them smaller

** Note 2: Maybe next time, I will add 1 teaspoon of baking powder

Posted in Recipes

Sophie’s maple scones with pecans & cranberries, served with Maple’s Butter

Delightful home-made scones with cranberries & pecans!

I love these scones. They aren’t too sweet & they have pecans, dried cranberries & maple syrup in them. They also have a maple glaze.
Normally, you serve them with butter, jam & maybe clotted cream, but I sliced them & ate them with maple butter. This is a Canadian product!
Recently, I got this as a present from my foodies friend Koko @ Koko’s kitchen. She lives near Vancouver, Canada. We exchanged foodies & non foodies gifts to each other through the post.
That was a great experience!!
Maple butter is something special. Its taste is sweet , so I am glad that the scones aren’t!
I also didn’t use butter, I used baking margarine, so these scones are more light!

Excellent Canadian maple’s butter!

A real treat!
Recipe: For 21 scones
Ingredients:
440 gr of white organic flour
88 gr of pecans, broken in little pieces
50 gr of dried cranberries, apple sweetened!
4 teaspoons of baking powder
160 gr of Alpro baking margarine (= lactose free )
250 ml milk / I used semi – skimmed milk )
125 ml of maple syrup
** To serve: maple butter
Method:
1. Take an oven rack out of the oven. Preheat the oven to 200°C . ( 392 F ) for about 15 minutes.
2. Take a medium bowl, add the flour & baking powder. Mix well.
3. Take a larger bowl & sieve the flour & baking powder mix. Add the pecans & the cranberries.
Fold them into the flour mix. Now, add the baking margarine & with the help of your hands mix it all together until it forms breadcrumbs. Now, you have a crumbly dough.
4. Add the milk & 6 tablespoons of the maple syrup. Mix well with a spoon. Now, the dough sticks & is wet.
5. Place the dough with floured hands on a well floured Silpat. Knead the dough for 5 to 6 times until it forms a real elastic dough. Add more flour to prevent sticking.
Divide the dough in 2. With your hands, flatten the dough. I don’t use a rolling-pin. It’s not necessary. My dough is about 1 cm to 1 + 1/2 cm thick. I use my round 5 cm diameter cutter to cut out equal sized scones.
6. Place them on another Silpat or a baking sheet, a bit apart from each other & prick the top of the scones a few times lightly with a fork.
7. With the rest of your maple syrup, glaze the top & sides of the scones . Bake into the oven for about 12 to 15 minutes, on the lower shelf until they are golden & browned. Repeat with the other scones.
8. When ready, test with a sewing pin. Take them out of the oven & let them cool on a wire rack.
9. When completely cool, store in a cookie box.
Enjoy sliced open with some butter, your favourite jam & maybe some clotted cream.
I enjoy them now, with Canadian maple butter.

 ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

http://eepurl.com/bSJtUr

You might like:

Posted in Recipes

My 2 favourite harty scones: ricotta, olive & chorizo scones/ parmesan & rosemary scones served with a salad & a mustard lemon dressing

Tasty scones: home-made!
Lovely filled savoury scones & side salad!

 

Yesterday, I made my 2 favourite savoury scones. They are light & like little breads because there is no cream in them, only semi skimmed milk.

Ricotta, green olives & chorizo scones & the other ones were Parmesan & rosemary scones. They are so delicious, sliced open, smeared with a bit of butter & laid with a thin piece of Prosciutto on it. Place the top on the Prosciutto & serve with a lovely green salad with sliced cucumbers. Dress the salad with a yummy mustard – lemon dressing. This is so lovely to eat it with your other half & to drink a glass of Champagne/ Cava with it. Excellent!
Recipe: For 2 sort of scones, each about 13 scones
Ingredients:
1. For the ricotta, green olives & chorizo scones:
250 gr of all-purpose flour ( I use Bio flour )
1 sachet of baking powder ( that is 20 gr )
150 ml of milk ( I used semi – skimmed milk )
50 gr of salted butter, cut into pieces
50 gr of chorizo, finely chopped up
50 gr of green pitted olives, finely chopped up
50 gr of ricotta ( I used fresh sheep’s ricotta )
1 large egg, well beaten
2. For the Parmesan & rosemary scones:
250 gr of all-purpose flour ( I use Bio flour )
1 sachet of baking powder ( that is 20 gr )
150 ml of milk ( I used semi – skimmed milk )
50 gr of salted butter, cut into pieces
50 gr of freshly grated Parmesan
3 medium sprigs of fresh rosemary, leaves picked, washed, dried with kitchen paper & finely cut up
3. For the salad:
3 heads of little gem lettuce, cleaned, washed & spun dry
1/2 cucumber, washed & cleaned, cut up into little rounds
4. For the mustard – lemon dressing:
1 heaped tablespoon of Dijon mustard
2 tablespoons of fresh lemon juice
5 tablespoons of a fruity olive oil
Maldon sea salt
grinned black pepper

Method:
** For the ricotta, green olives & chorizo scones:
1. Preheat the oven on 200°C. I use a fan oven, so I need 150°C.
2. Place your Kitchen aid or your Kenwood, on the counter of your kitchen. Take the fitting bowl. Sieve your flour into your Kenwood bowl. Add the baking powder. Mix it carefully in with a spoon. You wouldn’t want the air to go out of the flour.
3. Place your dough hook in your Kenwood. Now, add the cut up butter. Turn the Kenwood on 2 or 3. Mix it. Now, add the milk. Turn the Kenwood on 3 or 4 & mix it well together until it formes a stretchy dough. It comes quickly together.
4. Add the ricotta, cut up green olives & the cut up chorizo & blend it in the dough with the dough hook. Turn it on 2 or 3. When it is well mixed, the dough is ready.
5. Take it out & place it onto a floured chopping board. Roll with a floured rolling-pin or with your hands to a thickness of about 1 cm. Take a round cutter about 7 cm & place into the dough.
Lift the rounds on a silpat or non stick baking paper on a baking tray. I placed 9 rounds on my silpat, well placed apart.
6. Now, take your beaten egg & smear the scones all over it with the glaze. Bake for about 13 to 15 minutes in the preheated oven until golden, risen & cooked trough. Lift out of the oven & place on a wire rack to cool off completely. When completely cooled off, you can store them in an airtight container.
Keep the rest of the beaten egg, for the rest of the scones. Now, form new rounds with the remaining dough & smear in with the beaten egg. Bake the same way. I could form about 4 to 5 scones. Lift out of the oven on a wire rack to cool off.
Keep the rest of the beaten egg for the rosemary & parmesan scones.
** For the Parmesan & rosemary scones:
1. Preheat the oven on 200°C. I use a fan oven, so I need 150°C.
2. Place your Kitchen aid or your Kenwood, on the counter of your kitchen. Take the fitting bowl. Sieve your flour into your Kenwood bowl. Add the baking powder. Mix it carefully in with a spoon. You wouldn’t want the air to go out of the flour.
3. Place your dough hook in your Kenwood. Now, add the cut up butter. Turn the Kenwood on 2 or 3. Mix it. Now, add the milk. Turn the Kenwood on 3 or 4 & mix it well together until it formes a stretchy dough. It comes quickly together.
4. Add the grated fresh Parmesan, add the cut up rosemary & blend it into the dough with the dough hook. Turn it on 2 or 3. When it is well mixed, the dough is ready.
5. Take it out & place it onto a floured chopping board. Roll with a floured rolling-pin or with your hands to a thickness of about 1 cm. Take a round cutter about 7 cm & place into the dough.
Lift the rounds on a silpat or non stick baking paper on a baking tray. I placed 9 rounds on my silpat, well placed apart.
6. Now, take your beaten egg & smear the scones all over it, also the sides with the glaze. Bake for about 13 to 15 minutes in the preheated oven until golden, risen & cooked trough. Lift out of the oven & place on a wire rack to cool off completely. When completely cooled off, you can store them in an airtight container.
7. Keep the rest of the beaten egg, for the rest of the scones. Now, form new rounds with the remaining dough & smear all over in with the beaten egg. Bake the same way. I could form about 4 to 5 scones. Lift out of the oven on a wire rack to cool off.
** For the salad:
Place a few of the little gem lettuce leaves on one side of your plate & top them with slices of cucumber.
** For the mustard – lemon dressing:
Take a jam pot with fitting lid & place all the ingredients except the sea salt & black pepper in it. Screw the lid back on. Shake the jam pot up & down until it is completely mixed. Taste.
Now, according to your taste, add a few pinches or more of Maldon sea salt & 5 to 7 grinds of black pepper to the jam pot. Screw the lid back on & shake! Taste again. It has to taste fab!
Now, pour the shaked dressing over the top of the salad & take one of the scones, cut into 2, smear with a bit of butter, the same one you have used to make the scones, lay a thin piece of prosciutto or salami on it.
Top with the top & enjoy with a good glass of Champagne Brut or an excellent Cava Brut like Cava Miguel Torres, Pinot Noir Brut, Method Traditionnelle!!
You might like:

♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

http://eepurl.com/bSJtUr