Monday, May 12, 2008

Sconey Goodness

Unbaked Vegan Scones
Originally uploaded by watchjennybake.
When I dropped out of grad school the first time, I took a job at the Red Chair Bakery in Bloomington, IN. This involved showing up at 5 AM, an impossibility even for someone who used to be an early riser! The first things to go into the oven every day were the scones.

The Red Chair Bakery sold both regular and vegan scones, but I was always partial to the vegan ones. The guy who prepared them in the afternoon would swirl all the berry ones around in the juices of the various fruits he had used, and the swirls of color would sell all of the scones in the tray before the muffins had even been noticed. The Indiana University womens swim team coach would often come in and buy all the remaining vegan scones for her swimmers, so we had several articles about their winning streaks hanging up, with the words "Fueled by sconey goodness" written around the edges.

Since this bakery is gone now, I am passing the recipe on. Just because it is vegan does not mean it is healthy, but the tofu in the recipe is the key to the bright colors in the end result. At the bakery we would make big tubs of the dough and store it in the fridge, so if you find it too sticky to deal with, either portion it out and chill it for a while, or sprinkle your fingers with flour.

These are not the flaky biscuit scones I usually make. After you have worked the fillings into the dough, they will be quite bready, but still delicious.

Vegan Scones
This is about 1/4 of the original recipe, so amounts may not be perfect
1/2 lb margarine (make sure it is vegan)
4 oz. silken tofu
6 cups flour
1 1/2 cups granulated sugar
3 Tbsp baking powder
1/2 tsp salt
1 1/2 cups water
Fillings (be creative)

1. Preheat oven to 375. Line baking pans with parchment paper.
2. Cut up margarine and tofu and put in mixing bowl. Add dry ingredients and mix until evenly blended.
3. Slowly add water while mixing.
4. For each scone, portion out about 5 oz (a small fist). Take 2 tbsp of desired filling - frozen berries, vegan chocolate chips, chopped apples with cinnamon sugar, etc. Wrap in dough and knead around until filling starts to peek out of dough. With berries, you can swirl the scone around in the remaining juices for pretty swirls.
5. Cook 12 minutes, then turn pan. Cook 9 more minutes and start to check with toothpicks. (The fruity scones in particular will take longer to cook because of the increased moisture). Remove from oven to cool when toothpick comes out clean.
6. Best consumed the day they are made.

Categories: Blueberries, Breakfast, Scones, Vegan


Lina said...

ohhhh those scones look wonderful! I want some of that for breakfast!

Anonymous said...

I have such fond memories of eating scones from the Red Chair Bakery. I would save my pennies for them. Thanks so much for sharing this recipe. So excited to try this!

Anonymous said...

I don't suppose you have the recipe for the Red Chair bakery's Chocolate chip cookies?? I've never had others like them - maybe they had some oatmeal, but they were a bit puffy, and chewy, and very different from your typical chocolate chip cookies.

Jenny Colvin said...

I will look around but I don't remember internalizing any of the recipes but the scones!