food-inspired musings from a vegan girl with a lusty appetite.
Saturday, October 18, 2008
these are rich and buttery with a hint of tropical fruit flavor. the recipe is based on the glazed orange scones in vegan with a vengeance, but it's different enough that i want to post it here. you could adapt it easily by adding different fruits, nuts and extracts.
first, mix dry ingredients together: 3 cups all-purpose flour 3 Tbsp baking powder 1/4 tsp salt 1/3 cup sugar 1/2 cup unsweetened shredded coconut (raw or toasted - next time i'll try toasting first)
next, add 4 Tbsp Earth Balance margarine and mix with a pastry blender or a fork till there are no large clumps of margarine.
next, add wet ingredients: 1 Tbsp apple cider vinegar + 1 cup nondairy milk 2-3 Tbsp pineapple syrup (random ingredient - i know) or other fruit syrup or 1 Tbsp any flavor extract
and mix until combined. you can add more liquid or more flour to get a consistency you like. i prefer a drier dough that you can pick up in your hands, the original recipe in vwav usually seems a bit wetter.
to make these very pretty, divide the dough in two, form each portion into a 6-inch round and cut into 4-6 triangle slices (like a pizza), then place onto a baking sheet (lightly oiled or lined with parchment paper). to make them the lazy way like i did, just plop big handfuls of dough onto the cookie sheet, whatever size you like. as you can see from the pictures, i like my baked goods HUGE. you can make them smaller if you are less of a glutton or if you have more people in your house. either way, it's nice to press some turbinado sugar onto the tops for a sweet crunch.
bake at 350 F for 12-20 minutes depending on size and on your oven. they should be nicely browned on top.