>> Wednesday, January 9, 2013
I'm out of OATS!
Not a crisis at all, really.
OK . . . maybe to a food blogger.
Oats are a key ingredient in the bean burgers I wrote about yesterday. I tried substituting brown rice and -- I think I used too much sweet potato this time around -- they turned to mush. A gigantic patty of delicious mush seasoned with just the right amount of cumin, thyme, and paprika.
I got nothing. I woke up early today and decided to bake scones before sunrise.
I promise I don't have some sort of baking addiction. But if I get the kitchen to myself and the house is otherwise quiet (like before Ada wakes up for the day, bless her heart), I must take full advantage.
Then while I was waiting for enough daylight so I could photograph them, I wrote a post all about how baking vegan doesn't mean using strange ingredients. The text got rather long and took on a life of its own, so I'm saving it for another day.
It's been a while since you've had a descent recipe. Let's get to it.
CHAI SCONES w/ CHOCOLATE CHIPS + WALNUTS = Vegan recipe
What you'll need . . .
- 2-1/2 cups whole wheat flour
- 1 cup spelt flour
- 1 heaping tablespoon baking powder
- 1 teaspoon Kosher salt
- 1/2 cup Earth Balance*
- 1 cup chai tea, double-bagged**
- 1 tablespoon flax meal
- 1/3 cup maple syrup
- 1/3 cup brown sugar
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips
- 1 cup crushed walnuts
** Just brew a cup of tea, but use two bags of your favorite chai.
Method . . .
- Preheat your oven to 400 degrees F. If you have a baking stone, place it inside you oven. Otherwise, a baking sheet should do fine, just grease a bit.
- In a large bowl, whisk together the flours, salt, baking powder, and salt.
- Then cut your Earth Balance/butter into small pieces and toss it in the flour mixture. Use your hands to incorporate it until the flour looks like coarse meal. (If you have a food processor -- especially if you plan to try oil -- you could also put it all in there and pulse until incorporated.) Set aside.
- Once your tea is brewed nice and dark, pour it into a smaller bowl and mix with the flax meal. Let sit for a couple minutes. Then add in the maple syrup, brown sugar, vinegar, and vanilla extract. Mix.
- Add the wet ingredients to the dry and mix with a spoon until just combined.
- Then fold in the chocolate chips and walnuts. I actually folded them together with my hands -- being careful not to knead the dough.
- I place the bowl in the refrigerator for 20 minutes or so. Then on a floured work surface, I rolled out into a round disk and cut into 8 slices. You can make smaller scones, too. It's up to you.
- Then place on your baking stone (or sheet) and bake for 15 minutes. You may need a couple more minutes depending on the size of your scones.
- Let cool a bit before serving. But they are delicious warm with a cup of -- you guessed it -- chai tea.
Go forth & make scones!
(And if you do, please tell me how they turn out for you!)
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