• Column: "Look Ma, No Eggs - No Dairy"
• Recipe: Cranberry-Orange Scones

“Look Ma,  No Eggs — No Dairy”

by Kay Bushnell

Most commercial scones contain animal products such as eggs, milk, cream, buttermilk, sour cream, and butter. These scones are proof that delectable, earth-friendly baked goods completely free of eggs and dairy products are easy to make.  The tang of buttermilk is easily achieved by adding a little lemon juice or apple cider vinegar to soy milk, rice beverage, or other plant milk.  Eggs are not needed to make delicious scones.

If you purchase an organic orange save a little orange zest to make Cranberry-Orange Scones. You’ll also need fresh or frozen cranberries.  Scones have evolved from the traditional Scottish bread that originally was made with oats and baked on a griddle. Today in this country they are usually made with wheat flour, sometimes also with oats or oat flour, and combined with various fruits and flavorings.  Form scones into a variety of shapes — rounds, squares, diamonds, and triangles  —  and enjoy them for breakfast, brunch, or as a snack.  Fresh, homemade baked goods are always special.

Cranberry-Orange Scones

With their colorful flecks of cranberry red and rich golden crust, these scones are as beautiful as they are delicious.  Perfect for breakfast, brunch, or tea.

2        cups unbleached white flour

          (OR 1 cup each: unbleached white flour and whole wheat pastry flour)

2/3     cup sugar

2        teaspoons baking powder

1/2     teaspoon baking soda

1/4     teaspoon salt

1/2     cup chopped walnuts (optional)

1/2     cup fresh or frozen cranberries, thawed

2        teaspoons grated orange rind

1/4     cup canola oil

3/4-1 cup rice milk or soy milk+ 1 tablespoon lemon juice or apple cider vinegar

(add rice or soy milk gradually to achieve proper consistency of dough)

In a large bowl blend the flour, sugar, baking powder, baking soda, salt, walnuts, cranberries, and orange rind.  In a small bowl gently blend the oil and mixture of rice milk+lemon juice/vinegar.  Combine the contents of both bowls, stirring gently until dry ingredients are moistened and dough is the correct consistency to form a ball. Use a little more or less rice milk or soymilk, if necessary.

Lightly flour a flat surface, and with floured hands knead the dough a couple of times. Form the dough into a ball, and set it on a light colored cookie sheet covered with baking parchment (or misted with cooking spray).  Press the ball down into an 7-1/2” circle about 1/2” high. With a sharp knife carefully cut the disk in place into eight wedges.  Brush the top of the disk with maple syrup or sprinkle it generously with sugar.  Bake at 425° for 20-25 minutes, until the crust browns lightly, and the middle is fairly firm. Leftover scones can be sliced horizontally and toasted in in a toaster oven.  A non-hydrogenated canola oil spread makes a delicious topping for a warm scone if a topping is desired.  Makes 8 scones.

Copyright Kay Bushnell

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