Sweet Scones

I wanted to re-post this recipe for sweet scones because when I posted it back in September I had no camera and could not post a picture. We had these with some vegetable soup because I have yet to go shopping after returning from D.C. These tender scones are really easy to make, and are a nice addition to soups or stews.

INGREDIENTS

- 1 1/2 cup of flour
- 1/4 cup sugar
- 2 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup plus 2 tbsp cold non-hydrogenated vegan margarine
- 1 cup (or so) plain soymilk

METHOD
Preheat Oven to 425
1. Sift flour, sugar, baking powder and salt into a bowl,
2. Add margarine and work it into the flour with your hands until it resembles coarse bread crumbs.
3. Add in enough soymilk and stir with a fork to make a soft dough (can be a little sticky)
4. Drop very generous spoonfuls onto a cookie sheet (or form into pucks with floured hands)
5. Bake for about 12 mins, or until golden brown. Serve warm.

Soup and Pumpkin Scones

Tonight was a case of when bad things happen to good meal. Somehow the salt got left out of the pizza dough, making the yeast go wild and ruining the whole batch. So, we had to whip up something at the last minute. Fortunately, Vegan Mom had made a vegetable soup for lunch. We fired a few meatless meatballs in for variety and baked these pumpkin scones.

INGREDIENTS:

- 2 cups all purpose flour

- 1 tbsp baking powder

- 3/4 tsp salt

- 1/2 tsp allspice

- 1/4 tsp each cinnamon and nutmeg

- 3/4 cup pumpkin (canned, or cooked fresh)

- 1/2 cup soy milk

- 3 tbsp oil

- 1 tbsp maple syrup

METHOD:

Preheat oven to 450 degrees

1. Whisk together flour, baking powder, and spices in a large bowl.

2. Whisk pumpkin, soy milk, oil, and maple syrup in a separate bowl. Add to flour mixture and mix gently until moist. Add a little more liquid if need be.

3. Place large spoonfuls of dough on a non-stick baking sheet.

4. Bake for 12 to 14 minutes until browned.

TIPS FOR SOUP: Vegetable soup is easy to make and is a great way to cram in a variety of veggies. Saute onions and celery as a base, then add whatever suits your fancy. We like potatoes, corn, green beans, peas, eggplant, carrots, chickpeas, cannelini beans, tomatoes (plus some spaghetti sauce for flavour), and pasta (the kids like alphabets).

Pumpkin Soup and Scones

Today was one of those miserable fall days where the damp cold makes you shiver and huddle around a steaming cup of tea. In other words, it was the perfect day for pumpkin soup and scones. This is my grandma's recipe (well, she never used soymilk) so that means there is no real recipe. Measuring cups and teaspoons are just not her style (which means her baking leaves something to be desired). This soup, however, is awesome.

INGREDIENTS:

- one pie pumpkin

- non-hydrogenated margarine

- soymilk

- sugar

- salt

The amounts here are up to you, depending on what kind of soup you want. It can be thin or thich, sweeter or saltier. I like a thicker and sweeter soup.

METHOD:

1. Peel pumpkin. Cut in half and scoop out seeds. Chop up pumpkin into small pieces.

2. Boil pumpkin in water in a large soup pot until tender (about 25 mins).

3. Drain off water, add a lump of margarine, and mash pumpkin (or blend with a hand mixer).

4. Put back on heat. Thin with soymilk until desired consistency is reached. Season with salt and sugar to taste. Heat until steaming, but not boiling.

Harvest Soup and Scones

I love a hearty soup with some freshly baked sweet scones (sorry, no pic.) Again, my mother-in-law is responsible for this meal, which everybody loved.

For the Soup:

Quantities are up to you, depending on what flavours you like best, and what you have in the fridge. The basic ingredients: onion, garlic, leek, red pepper, potato, cauliflower, water.

1. Saute onion, garlic, and leek in oil in a large soup pot until soft.

2. Add red pepper and cook a few mins more.

3. Add peeled and cubed potato and cauliflower florets. Cover with water.

4. Bring to a boil and simmer until veggies are soft.

5. Blend soup with handmixer until smooth. You can add soy creamer or soymilk if you want it even creamier.

6. Season to taste with salt, pepper, cumin, and coriander.

For the Sweet Scones:

- 1 1/2 cup of flour

- 4 tbsp sugar

- 6 tsp baking powder

- 1/4 tsp salt

- 10 tbsp cold non-hydrogenated vegan margarine

- 1 cup (or so) plain soymilk

Preheat Oven to 425

1. Sift flour, sugar, baking powder and salt into a bowl,

2. Add margarine and work it into the flour with your hands until it resembles coarse bread crumbs.

3. Add in enough soymilk and stir with a fork to make a soft dough (can be a little sticky)

4. Drop very generous spoonfuls onto a cookie sheet (or form into pucks with floured hands)

5. Bake for about 12 mins, or until golden brown. Serve warm.