Tag Archives: cinnamon

Let It Scone, Let It Scone, Let It Scone!

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(All images by Ms. TheVeganAsana Jr.2)

It’s time for another holiday festival of scone making. This is weekend #2 of making these little delicious pastries and there may be one more to go (we’ll see). Scones are delicious, easy, and last well, making good gift treats for friends, family, and coworkers.

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My baking supervisor, Charlie

Ingredients
2 cups flour
1 T baking powder
1/4 t salt
2 T turbinado sugar (plus more for board)
1/4 C vegan margarine (soften if needed)
2/3-3/4 C soy milk

Add ons:
1/2 C raisins and 3 T cinnamon
1/2 C dried cranberries, 2 T orange zest, 1/2 orange juiced
1/2 C chocolate chips
½ C chopped almonds and 2 t of vanilla extract

Process
Mix dry ingredients.  Use a pastry cutter to cut in margarine until it forms crumbles in the flour.  Add flavorings and stir.  Add soy milk bit by bit until dough forms into a ball.  I use a stand mixer for this with a dough hook.

Cover a cutting board with a thin layer of turbinado sugar. Divide ball into 4-6 even pieces, place on  your sugared board, flatten to about 1/3 inch thick and sprinkle liberally with sugar.

Use a pizza cutter or knife to cut into pie shaped slices.  Bake at 400* until slightly browned on the top.  This will take around 20 minutes.

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Vegan Banana Raisin Walnut Muffins

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Tweaked from a recipe found on The Clean Eating Mama blog.

I noticed yesterday that my bananas were getting a little ripe.  Typically, this means that they go in the freezer and I make smoothies or banana ice cream with them.  But, I’ve been mad at my food processor lately (banana ice cream coming out as banana slime), so I decided to bake instead.  I couldn’t quickly lay my hands on the banana muffin recipe that I typically use, so I found on online at The Clean Eating Mama, tweaked it a little bit to my preference, and gave it a whirl!

Banana Raisin Walnut Muffins

  • 3 ripe bananas
  • 1/4 cup vegetable oil
  • 1/2 cup organic raw sugar
  • 1/2 cup organic brown sugar
  • 1/4 cup non-dairy milk
  • 1 cup unbleached organic white flour
  • 1 cup organic whole wheat flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon ground nutmeg or mace
  • ¼ teaspoon cloves
  • 1/2 teaspoon ground ginger
  • 1 cup chopped walnuts
  • 1 cup raisins

Preheat oven to 350 degrees.
Cream sugar with oil and milk. Mash bananas and add to sugar mix.  Combine well.  Add dry ingredients (not nuts and raisins) and stir thoroughly.  When well mixed, add nuts and raisins and stir.  Line muffin tin with papers or spray with non-stick spray and fill to 3/4 full.  Bake 25 minutes and then check with toothpick in center of center muffin.  When toothpick comes out clean, remove from oven and allow to cool 10 minutes before serving.

Vegan Sconefest 2010

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Pardon my pictures; my camera is horrid for indoor food pictures in this house – everything seems to turn out a little orange and a little blurry (little better now after another round of color corrections – wonder what’s up with that?).  I made a gazillion batches of these, to separate into 30 containers of about 12-14 each for my coworkers.
Adapted from a recipe on vegweb.com

Ingredients
2 cups flour
1 T baking powder
1/4 t salt
2 T turbinado sugar (plus more for board)
1/4 C vegan margarine (soften if needed)
2/3-3/4 C soy milk

Add ons:
1/2 C raisins and 3 T cinnamon
1/2 C dried cranberries, 2 T orange zest, 1/2 orange juiced
1/2 C chocolate chips

Process
Mix dry ingredients.  Use a pastry cutter to cut in margarine until it forms crumbles in the flour.  Add flavorings and stir.  Add soy milk bit by bit until dough forms into a ball.  I use a stand mixer for this with a dough hook.  Cover a cutting board with a thin layer of turbinado sugar. Divide ball into 4-6 even pieces, place on  your sugared board, flatten to about 1/3 inch thick and sprinkle liberally with sugar.  Use a pizza cutter or knife to cut into pie shaped slices.  Bake at 425* (or just under) until slightly browned on the top.  This will take 10-15 minutes.