Hazelnut-Champagne Scones!
3 cups all-purpose flour
2 tablespoons baking powder
around 1/4 cup sugar, depending on preference
1/4 teaspoon salt
1/6 cup canola oil
1/6 cup hazelnut oil
1 1/4 cup combined rice & soy milk
a splash of vegan champagne-style sparkling white wine (I used Brut)
Preheat oven to 400 F.
Sift together flour, baking powder, sugar and salt. Add the oil and the milk subs and a little splash of champagne (at your discretion, really - I added this after the milk & oil but I feel like it'd be better to add it at the same time). Mix until just combined (I used a pastry blender).
Drop on a lightly greased cookie sheet by about 1/4 cupfuls. Bake for 12-15 minutes until lightly browned on the bottom and firmed on top.
You can adjust the canola/hazelnut oil ratio depending on yr preference. Also tastes amazing with blackberries folded in!
SO HOW'D IT GO?
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