These tasty scones or biscuits were perfect. We enjoyed them as a mid afternoon snack with tea. They would also make a lovely brunch. They’re slightly sweet yet, not too much so, crunchy from the walnuts and the hint of sage adds depth.
Yield: 4 scones
for the scones:
- 1/2 AP flour
- 1/2 cup wholewheat flour
- 1/8 cup sugar
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon sage, dried or minced fresh
- 4 tablespoons vegan margarine, cold
- 1/2 cup toasted walnuts, chopped
- 1/4 cup soy milk
- 1/4 cup soy yogurt
for the maple glaze:
- 1/3 cup powdered sugar
- 2 tablespoons maple syrup
- 1 teaspoon soy milk or soy yogurt
to make the scones:
- Heat the oven to 425 F.
- Chop and toast the walnuts in a dry frying pan. Be careful to stir them and not to let them burn. When they are light golden brown, remove from the frying pan.
- Place in a large mixing bowl, the 2 flours, baking powder, baking soda, salt and sugar.
- Add the vegan margarine in small chunks.
- Using a fork or your hands blend the margarine into the dry ingredients. The texture will resemble sand.
- Add the walnuts and sage and mix.
- Add the soy milk and soy yogurt and blend to a soft dough.
- Place the dough on a lightly floured surface and need or fold 2-3 times to make an even consistency.
- Form the dough in a circle.
- Put the dough on a parchment lined cookie sheet.
- Using a sharp knife, cut the circle in fourths.
- Bake the scones in the oven for 20 minutes or until lightly browned and firm to the touch.
meanwhile make the glaze:
- Place the powdered sugar in a small bowl.
- Add 2 tablespoons of maple syrup and stir to blend.
- If the mixture is too thick, add a bit more maple syrup.
- Add the 1 teaspoon of soy milk or soy yogurt to make it smoother and creamy.
- In general it is a thick glaze.
- When the scones are done, remove from the oven and allow to slightly cook.
- Drizzle the glaze over the tops and serve warm.