Spit Spot, a Spotted Scone

Sunday mornings just cry out for scones. Some long lost DNA coding from my British ancestry rears up and demands a spot of tea, a proper scone, and a leisurely perusal of the day’s intellectually stimulating newspaper articles… or the comics. And last Sunday was no exception. There is something about their tender, just sweet enough, flavorful, cuppa tea accompanying awesomeness that just can’t be beat. A lone lovely lemon lingered in my fridge and prompted this highly successful (=delicious) departure from my usual orange currant variety. And so, without further ado, I give you….

Blueberry Lemon Scones

1 1/2 tsp. Ener-G Egg Replacer (basically just a powder made of a few different kinds of starch)
2 Tbs. water
1 1/4 cups whole wheat pastry flour
1 1/4 cups white spelt flour
3 Tbs. sugar
1 Tbs. + 1 tsp. baking powder
1/2 tsp. salt
zest from one large lemon
3/4 cup diced frozen blueberries
1/2 cup non-dairy butter (sticks)
1/4 cup unsweetened applesauce
1/2 cup milk

Heat your oven to 425°F. Make sure it’s all the way pre-heated before you put the scones in! Line a cookie sheet with parchment paper or lightly coat with oil.

Beat together the egg-replacer and water until thickened and foamy. Set aside.

In a large bowl, combine flours, sugar, baking powder and salt. Stir until thoroughly combined. Add the grated lemon zest and stir again.

With a pastry blender, cut in the non-dairy butter, leaving pea-sized pieces. Add the frozen blueberry chunks and stir gently to coat. Add the applesauce and stir gently to moisten.

Fold in the milk and egg-replacer, until the dough just begins to stick together. Don’t overmix! …unless you want to make doorstops instead of scones, in which case beat thoroughly at this stage.

Dump the dough out onto a lightly floured cutting board and mold it into a rough circle with you hands. Gently flatten the disk until it is able 1 1/2″ tall. Brush with a little milk and sprinkle with a little sugar.

Very gently cut into 6 or 8 triangles and lay them on your cookie sheet. Bake in your preheated oven for 10-15 minutes, until golden on the top and crusty on the bottom and delicious in the middle.

Enjoy on the settee while muttering a British accent.

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