Sunday, April 15, 2012

Strawberry Almond Scones

My husbands Aunt Carol provided the inspiration for these lovely tea scones. I experimented with a batch and they disappeared somehow!

This recipe is so versatile ~ you could substitute other types of dried fruits and nuts and they'd be just as tasty.

2 1/2 cups all purpose flour
2 Tbsp. sugar
3 tsp. baking powder
1/4 tsp. salt
1/3 cup margarine
3 Tbsp. chia gel (or other egg replacer to equal 2 eggs)
3/4 cup canned coconut milk or cream
1/2 cup fresh or frozen, thawed strawberries, chopped
1/3 cup almonds, finely chopped
1/4 tsp. almond extract
Soy milk

Combine flour, 2 Tbsp. sugar, baking powder, and salt in a medium mixing bowl. Cut in margarine with a fork or pastry blender until mixture looks like crumbs. Make a well in the center of the mix and set the bowl aside.

In a 2 cup measure or small mixing bowl, combine coconut milk, egg replacer, almond extract, and strawberries. Add all at once to the dry ingredients. Add almonds and stir with a fork until just moistened.

Turn dough out onto a lightly floured surface. Quickly and gently knead by folding and pressing dough for 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8-in. square. Cut into 16 squares.

Place scones on an ungreased baking sheet and brush tops with soy milk. Sprinkle with sugar. Bake at 400 for 14-16 minutes or until golden brown.

Let scones rest slightly to cool, then drizzle with powdered sugar glaze.
*1 cup powdered sugar, 1/4 tsp. vanilla, 1 Tbsp. soy milk or water. Mix well in a small bowl and add enough water or milk to make a drizzling consistency.

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