This recipe makes 8 scones... But be warned, they are super yummy... both my parents each had two.
SCONE:
1 egg replacer (I use Ener-G so 11/2 tsp powder mixed with 2 TBS warm water until frothy)
2 1/2 c AP flour
1/3 c sugar
4 tsp baking powder
1/2 tsp salt
3/4 cup non-dairy butter (Super Cold! leave in refrigerator until ready to use)
1/2 cup non dairy milk
FILLING:
2-3 TBS Dark Brown Sugar
1 TBS Sugar
1 1/2 tsp Cinnamon
2 shakes Ground Cloves
2 shakes Ground Ginger
2 TBS non dairy butter, melted
GLAZE:
1 c confectioner's Sugar
2 TBS non dairy milk
2 TBS non dairy butter, melted
1 tsp vanilla extract
Preheat oven to 425 and grease a cookie sheet.
Combine the scone's dry ingredients.
Cut in cold butter with a pastry blender or 2 knives, until the butter is no bigger than the size of a pea.
Add in milk and egg replacer and mix until just moistened.
Gather the dough into a ball and divide in half. Wrap lightly and put dough in the fridge while you prep the filling*. This chills the butter again after it's been exposed to your hands heat. Chunks of butter in your pastry are what helps to create a flaky texture.
Evenly spread one half of your dough into the bottom of an 8-in round cake pan. Top with Filling and the rest of the dough. Turn out onto a floured surface and check around the edge to make sure top and bottom layers of dough are connected.
Cut into 8 triangles place on cookie sheet and bake for 13 minutes. Top with glaze** to serve and enjoy!
*Filling, combine the sugars and spices until thoroughly mixed. Add in butter and mix until filling looks like wet, crumbly sand.
**For the Glaze, whisk all of the ingredients together until smooth.
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