Thursday, October 23, 2008

Savoury Scallion Scones

We normally associate scones as sweet items.They are normally served at High Tea and are traditionally English.I had earlier made sweet jelly filled scones ,but when I saw a savoury bacon & scallion/spring onion scone in Julia's GrowCookEat site I was intrigued.I decided to try it out or rather veganize it with little adjustments and it turned out perfect .Here it is.


Scallion/Spring Onions:2-3
Pepper :as per taste (optional)

Dry Mix:
All Purpose Flour: 1 cup+
Baking Powder:1/2 tbsp
Salt: 1/2 tsp +as per taste
Sugar(optional): a pinch
Cold Extra Sharp Cheddar cheese: 1/4 cup +as per taste
Cold Unsalted Butter: 4 tbsp ie 1/2 stick

Wet mix:
Heavy Cream or milk: 2-3 tbsp
Dijon Mustard: 1 tbsp+as per taste
Tofu + little soy milk: 1/4 cup ground together

In a large bowl mix together flour,salt,sugar,baking powder and whisk well to blend evenly.Cut cold unsalted butter into this and pinch and fluff together so that the mixture looks coarser or sand like.Add grated cheese and mix well.Chop the scallions into small thin rounds and add to this and mix well.Keep aside.

Grind tofu with little soy milk to obtain a thick smooth paste.In a small bowl,whisk together mustard,cream/milk,and ground tofu+soy milk mixture.If you are going for milk make sure you are using soy milk itself.The original recipe had one large egg and I have replaced it with tofu+ soy milk.

Add the wet mix to the flour-scallion mix little at a time and knead to form a dough.Knead on a floured surface if needed to obtain a pliable smooth dough.Pat the dough into a 1/4-1/8 inch circle and cut into wedges.

Transfer each to a greased/ungreased(this works fine) baking sheet .Make sure you keep them 1-2 inches apart as they puff up during baking.Also I had extra wet mix with me so I glazed each scone with a little wet mix and topped it with pepper for extra spiciness.Bake on a preheated oven at 375F for 20 minutes.Transfer the scones to a rack and coool for a few minutes before serving.

They can be prepared ahead and warmed for five minutes before serving.They were little crusty outside ,moist and airy,light inside.The top looked creamy with all the cheese and the glaze and the bottom was perfectly brown.It was surprisingly tasty snack.I usually associate spring onion with Chinese cooking or rather use it in fried rices,soups etc.But I did not know that they were wonderful for scones.I prefer savoury scones anyday compared to sweet ones.

I veganized the original recipe containing bacons and eggs by replacing eggs with tofu+soy milk and completely avoiding bacon.Also I added the scallions with the flour mix rather than the wet mix ,because I had made more wet mix than required.Thanks Julia for this wonderful recipe and hope you do not mind my tweaking.

My version of scones are going to Taste&Create,an event originally started by Nicole,currently hosted by Mindy and in which I am paired with Julia.Once again,thanks Julia.


Julia said...

They look terrific! And I'm glad they turned out well with the modifications -- which I certainly don't mind in the slightest. I'm curious to know why cheese is okay, but not eggs. I had always put them in the same category with respect to vegan/vegetarian.

anudivya said...

That is superb, I will surely try it with whole wheat flour.

raaji said...

cool....will try this for a weekend.....

Suganya said...

This sounds so different. Nice recipe. Looks great...

Picture looks nice.... YUM!

Cham said...

Look like a pizza wedge :) Good one without egg

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