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Wednesday, January 24, 2018

Cinnamon Raisin Scones- Dairy and Egg Free

The recipes makes 8 scones....but they were so irresistible that I ate before I could take the picture!

Egg Free & Dairy Free

2 cups all-purpose flour
1/3 cup sugar + 1 tsp sugar
1 teaspoon baking powder
¼  teaspoon baking soda
½  teaspoon salt
½ tsp cinnamon
8 tablespoons unsalted margarine, cold (I put a stick of margarine in freezer for 5 to 10 minutes)
1/2 cup raisins
1/2 cup DF sour cream (I use Tofutti sour cream)
1/3 cup applesauce
1/2 cup powdered sugar
1 to 2 tsp almond milk

1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda salt, and cinnamon. Cut butter into flour mixture ; use your fingers to work in butter (mixture should look like coarse meal), then stir in raisins.
3. In a small bowl, whisk sour cream and applesauce until smooth.
4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to make the dough into a ball in the ball.  (The dough will be sticky in places, and at first it seems too dry, but as you press, the dough will come together.)
5. Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a greased cookie sheet (or use sheet lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes.
6. Cool for 5 to 10 minutes
7.     Make icing by combing sugar and almond milk. Add icing to top and serve warm or at room temperature.

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