(Vegan!) Apple Rosemary Scones
Ingredients:
1 ¼ cups almond milk
2 tsp apple cider vinegar
3 cups flour
2 tbsp baking powder
½ tsp salt
½ cup sugar (plus more for sprinkling)
¼ cup fresh rosemary, finely chopped
¼ tsp ground nutmeg
1 tsp ground cinnamon
½ cup non-hydrogenated vegetable shortening (I used vegan butter)
2 tbsp canola oil
1 tsp vanilla extract
1 ½ cups diced apple
Combine flour, baking powder, salt, sugar, rosemary, nutmeg and cinnamon in a large mixing bowl. Add the butter or shortening in small clumps, then use your fingers or a pastry cutter to cut it into the flour until the dough texture becomes pebble-like.
Create a well in the center and add the milk mixture, oil and vanilla. Mix with a wooden spoon until about half of the flour is incorporated. Mix again until all ingredients are just moistened, taking care not to over-mix. A couple dry spots are fine. Fold in apples.
Use a ¼ measuring cup to spoon mixture onto the baking sheet. Dust the tops with more sugar, then bake for 18–22 minutes, until tops are lightly browned and firm to the touch. Transfer scones to a cooling rack.
Ingredients:
6 cups raspberries (fresh or frozen)
6 cups sugar
(You use whatever quantity you want – just make sure you have equal parts berries and sugar.)
Wash and rinse all fruits thoroughly. Put fruit and sugar in a saucepan and bring to a boil while stirring rapidly and constantly. Continue to boil until mixture thickens.
And, now: EAT.
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