puffy scones (vegan)
*makes 12-15 scones*
1 cup all-purpose flour, plus more for rolling out dough
1 cup wheat pastry flour
1/2 t. baking soda
1/2 t. baking powder
1/4 t. salt
1/2 cup unsweetened applesauce
1/2 cup light vanilla soymilk
3 TB agave syrup
toppings: (choose what you like)
1/2 cup sweetened coconut
1/2 cup chocolate chips/shavings
1-2 t. cinnamon sugar
step 1: preheat oven to 350. mix dry ingredients in medium bowl.
step 2: mix wet ingredients in a different medium bowl.
step 3: stir wet into dry ingredients. form into dough, which will be a little sticky.
step 4: flouring surface of a sheet of wax paper or counter surface, roll out dough into an egg shape (about 12″ lengthwise and 7-8″ width).
step 5: add toppings to one half of the “egg.” roll the plain half of dough over to the topping half of dough, making it a 2-layer dough with the topping in the middle. using 2″ cookie cutters, cut out your mini scones. place them on a non-stick baking mat.
step 6: bake for 8-10 minutes, until slightly firm but soft as well.
e a t…lots.
