Cookbook Give Away: More Great Good Dairy-Free Desserts
If lower cholesterol, dairy and/or egg allergies have taken away your pastry passion, Fran Costigan's modern classic cookbook is your new friend. Fran has taught many classes as the culinary school I attended when searching for a healthy career in cooking, The Natural Gourmet Institute.More Great Good Dairy-Free Desserts offers delicious recipes filled with natural ingredients and free of common food allergens, dairy and eggs.I make some of the Currant Scones this weekend, and they're perfect with a nice cup of tea, all-fruit spread and a little Earth Balance or peanut butter.
(Actually, I was out of currants so I used dried cranberries and raisins instead and it was delish! Just be sure you use a 1-for-1 swap if using other small dried fruit)
Currant Scones
Yield: 12 scones2 tablespoons dark whole cane sugar1 cup whole wheat pastry flour1 cup unbleached white flour, plus more for kneading1/2 cup light natural cane sugar4 teaspoons baking powder3/4 teaspoon ground cinnamon1/4 teaspoon salt1/2 cup 1 tablespoon ice-cold canola oil (place measured amount in the freezer for 45 minutes)7 tablespoons ice-cold soy milk1 teaspoon vanilla extract1 cup currants2 tablespoons maple syrup1. Blend the dark whole cane sugar in a blender for a minute until fine. Place a wire mesh strainer over a medium bowl. Add the pastry flour, white flour, sugar, dark whole cane sugar, baking powder, cinnamon, and salt to the strainer. Tap the strainer against the palm of your hand to sift the ingredients into the bowl. Stir with a wire whisk to distribute the ingredients, and make a well in the center.
2. Whisk the oil, soymilk, and vanilla in a small bowl until well blended, and pour into the center of the dry mixture. Stir with a rubber spatula only until combined (any longer and the scones will be tough). Gently stir the currants into the dough. Dust the dough with flour and turn out of the bowl onto a flour-dusted counter or board.
3. Divide the dough in half with a dough scraper or sharp knife, and work with one piece at a time. Flour your hands and knead by lifting the farthest edge of the dough toward the center. Press it into the center, turn the dough a quarter turn, and repeat until the dough is no longer sticky, using only as much flour as necessary. Pat each piece into a square about 1 inch thick, wrap in plastic, and refrigerate for 30 minutes to allow the gluten to relax.4. While the dough is resting, position a rack in the middle of the oven and preheat to 400 degrees. Line a baking sheet with parchment paper or a silicon baking mat.5. Remove one pice of dough from the refrigerator, unwrap, and cut into four triangles. Repeat with the second piece. Place the scones 2 inches apart on the prepared sheet. Brush the tops lightly with maple syrup. Bake for 9-10 minutes.
These scones turned out really well! They've kept nicely for 3 days in an air-tight container, although they won't make it another day - 'cause we're gonna eat 'em!
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More Great Good Dairy-Free Desserts!
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