- 2 c flour
- 4 tsp baking powder
- 2 tsp baking soda
- 1/4 tsp salt
- Pinch of sugar
- 1/2 c applesauce
- 3 T olive oil
- 2 T butter
- 1/4 c rice milk with a splash of lemon juice
- 1/4 orange juice
- 2 T honey
- 1/4 c dried cranberries
In a small bowl, melt 2 T butter and stir in the olive oil and applesauce. Chill mixture in the fridge until solid. Preheat oven to 400 degrees.
Measure dry ingredients into two separate bowls. Split all of the ingredients evenly except for the sugar. In the bowl that will be biscuits, add only a small pinch of sugar. In the bowl that will be scones, add two large pinches.
Cut the solid butter/oil/applesauce mixture in half and place one half into the biscuit bowl. Squirt ~2 T honey into the other half of the butter/oil/applesauce and mix well before adding to the scone bowl.
Mash the flour and butter together with a fork until it forms a course meal.
To the biscuit bowl, add the rice milk with lemon juice a little bit at a time and mash together. If it is too wet, sprinkle a little flour and continue mixing. Roll out the dough onto a floured countertop and cut with a biscuit cutter. I have a fairly large biscuit cutter so I got 4 large biscuits out of this dough. Transfer the dough to a greased baking sheet.
To the scone bowl, add the orange juice a little bit at a time and mash together. If it is too we, sprinkle a little flour and continue mixing. Fold in dried cranberries. Divide the dough into 4 pieces with a fork and transfer to a greased baking sheet.
Bake 14 minutes or until golden brown.
Thoughts about this recipe:
Baking at a higher temp may make the biscuits and scones more dense and crunchy....or leaving out the baking soda and using only baking powder.
Orange juice did not give the scones a strong enough flavor. I may need to use orange juice from concentrate and orange zest.
Also, I know that these are not vegan :( I am going to try this recipe without the butter and am optimistic about the results. So far, there is not a soy-free butter substitute that we can use. (The latest one uses pea protein which makes it an allergy no-no.)