Scones are super easy. They are. I know you have probably had some dry, hard coffee shop 'scone' that tells you differently, but they are easy, dense, sweet, flakey triangles of goodness. As with most very old styles of food they are so easy we tend to mess them up by trying to make them 'perfect'.
Scones are not designed to be perfected, they are beautiful just as they are.
|Chocolate Chip version|
1 1/2 tsp Egg replacer
2 Tbsp water (Cold water gives better results)
2 1/2 C flour
1/3 C white sugar
4 tsp Baking Powder
1 tsp Salt
3/4 C non-dairy butter (Cold!)
1/2 C non-dairy milk (I prefer either soy from powder or unsweetened, unflavored almond milk)
1 C super yummy stir in
(Semi-sweet chocolate chips, blue berries, huckleberries, raisins,
currants, slivered almonds, broken hazelnuts, etc,
avoid anything very big or syrupy.)
Whip up your eggs till thick & frothy; set aside.
Cut the dry ingredients, (minus your stir in), together with the non-dairy butter with a pastry knife or sharp tined fork. The butter should be COLD when you start. You are only cutting them together until a 'pea gravel' consistency happens. Do not over work this stage. All the butter will be invisible in the mix but not to a super smooth consistency.
Stir in your yummy stir in now.
Add the milk and eggs, avoid over stirring so you don't activate the gluten in the flour (this is where tough, chewy scones are born). Use a wooden spoon, stiff spatula or your hands to mix until *just* moistened.
Gather the dough into a ball. Regardless of mixing method this is where you use your hands. Pull the dough ball together, if it is too dry and crumbly to hold add as much as two Tbsp extra milk.
Transfer the ball to a sheet of parchment paper or silpat mat. Smoosh the ball down to a flattened round half an inch thick. It should still be dry enough that the edges will be rough and crumbly. Pat any strays into the round. Carefully cut it into eight triangles. Lay them out on another piece of parchment paper or scootch them apart on the silpat mat, and set it all on top of a baking sheet. They don't really 'spread' so they only have to be a half inch apart so the sides cook.
Brush the tops lightly with milk and sprinkle with cinnamon and sugar. Don't go crazy here.
Cook for 12 to 15 min in a hot oven set to 425. The tops should be a light golden brown. Do not over cook. Light golden brown. As with any pastry they finish cooking on the cooling rack. Serve warm. :)
I hope you all like these as much as we do! As you experiment with different mix ins you may prefer adding cinnamon, ground cloves or nutmeg and other sweet spices to the dry mix. Never do more than a teaspoon worth of each or it over-whelms the simple, yet lovely, flavor of the scone. If you want them sweeter or chocolatey add a tsp of liquid vanilla extract with the milk and eggs or a tablespoon of cocoa powder with the dry.