Blueberry Scones
1 3/4 cups all-purpose flour
1/4 cup rolled oats, whizzed in blender
2 tsp. baking powder
1/4 tsp. salt
1/3 cup olive oil
1/2 cup sugar
1/4 tsp. cinnamon
1/2 cup dried blueberries
1 1/2 tsp. Ener-G egg replacer*
2 Tbsp. water
1/4 cup soymilk
Combine flour, oat flour, baking powder, salt, cinnamon, and sugar in a large bowl. When well combined, add dried blueberries. In a cup, blend Ener-G egg replacer and water. Then add soymilk and olive oil. Form a well in the mixture of dry ingredients. Add liquid ingredients and stir with a fork until ingredients are moist and blended. Work mixture together with hands until a soft dough is formed. Form into a small ball.
Place dough on a floured board. Roll the dough into one large round, about 1/2-inch thick. Place on a baking stone. Using a sharp knife, cut into eight wedges. Bake at 350 degrees F. for 15 - 20 minutes or until golden brown.
Serve warm with your favorite fruit jam.
1 3/4 cups all-purpose flour
1/4 cup rolled oats, whizzed in blender
2 tsp. baking powder
1/4 tsp. salt
1/3 cup olive oil
1/2 cup sugar
1/4 tsp. cinnamon
1/2 cup dried blueberries
1 1/2 tsp. Ener-G egg replacer*
2 Tbsp. water
1/4 cup soymilk
Combine flour, oat flour, baking powder, salt, cinnamon, and sugar in a large bowl. When well combined, add dried blueberries. In a cup, blend Ener-G egg replacer and water. Then add soymilk and olive oil. Form a well in the mixture of dry ingredients. Add liquid ingredients and stir with a fork until ingredients are moist and blended. Work mixture together with hands until a soft dough is formed. Form into a small ball.
Place dough on a floured board. Roll the dough into one large round, about 1/2-inch thick. Place on a baking stone. Using a sharp knife, cut into eight wedges. Bake at 350 degrees F. for 15 - 20 minutes or until golden brown.
Serve warm with your favorite fruit jam.
*May substitute one egg; omit water.
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