HAZELNUT CHAMPAGNE SCONES
so, i've been meaning to try out making scones with this hazelnut oil me & my roomies have lying around... i'd already run to the store and had totally forgotten about vinegar. i was drinking a mimosa, so hence, hazelnut champagne scones were born! and they're amazing! the dough is, too. hah.
This is based off the VWAV basic scone recipe.
Ingredients:
3 cups all-purpose flour
2 tablespoons baking powder
1/4 cup sugar (or a little less)
1/4 teaspoon salt
1/3 cup hazelnut oil (sorry guys, i don't know how expensive this runs, we came across ours for free)
1 1/4 cups some combination of rice & soymilk
A spash of champagne (I actually 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 cupfulls. Bake for 12-15 minutes until lightly browned on the bottom and firmed on top.
With some of these, I folded in a combination of blackberries and strawberries, and that was pretty amazing too.
also, the hazelnut flavor is SUPER STRONG, so if you're not into that you could probably put in some combination of another veg oil & hazelnut oil.
This is based off the VWAV basic scone recipe.
Ingredients:
3 cups all-purpose flour
2 tablespoons baking powder
1/4 cup sugar (or a little less)
1/4 teaspoon salt
1/3 cup hazelnut oil (sorry guys, i don't know how expensive this runs, we came across ours for free)
1 1/4 cups some combination of rice & soymilk
A spash of champagne (I actually 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 cupfulls. Bake for 12-15 minutes until lightly browned on the bottom and firmed on top.
With some of these, I folded in a combination of blackberries and strawberries, and that was pretty amazing too.
also, the hazelnut flavor is SUPER STRONG, so if you're not into that you could probably put in some combination of another veg oil & hazelnut oil.