Sometimes I have no idea where my cooking or baking is going to lead me when I start. It can start as an experiment with a new technique or ingredient. It can start with veganizing a recipe. A lot of times it’s just me cleaning out the fridge. Today it was a mixture of these things.
I woke up and I wanted a muffin. But muffins are boring, and I just made them last week. So scones. They are basically muffins just smaller, right?
Sort of. When mixing the batter for muffins the wet and dry ingredients are mixed separately and then together. When you make scones the fat (usually butter) is cut into the dry ingredients before the rest of the wet ingredients are added. The muffin method yields a more cakey texture, while the scone (biscuit) method yields a more bready texture. The clumps of fat that are left in the finished scone dough melt in the oven leaving a cavity with crispy edges aka flakiness.
I started with Alton Brown’s basic scone recipe, did some veganizing, and then opened the fridge to see what to dump in it. I had an open can of pumpkin and went for it. The result is somewhere between a scone and a muffin. Although I used the scone method for mixing (mentioned above) the resulting texture is very light and fluffy like a cake. The taste is more like a scone, not quite as sweet as a muffin, and the pumpkin flavor really comes through.
- 2 c flour
- 4 t baking powder
- 1 t cinnamon
- ¾ t salt
- 1/3 c sugar
- 4 T butter, very cold
- 2 T shortening
- ½ c nondairy milk
- ½ T egg replacer plus 2 T warm water
- 1 c pumpkin puree
Preheat oven to 375F.
In a small bowl whisk together the egg replacer and water until foamy. Add the half cup of milk and pumpkin puree. Whisk until combined. Set aside.
Combine the flour, baking powder, cinnamon, salt and sugar. I like to use my food processor because it aerates the ingredients and removes clumps like a sifter would. It is also a great tool to use when you’re making dough.
Add the cold butter and shortening to the dry ingredients. Pulse a few times until the flour mixture is very crumbly looking and pea-size chunks are visible. Remember you’re not done mixing yet, so don’t over do it. You want to have chunks of butter and shortening in the final dough.
Add the wet ingredients you set aside at the beginning. Pulse until the dough just comes together.
My dough was too soft to roll out and cut rounds of so I just dropped batter onto a greased cookie sheet and baked for about 15 minutes.
If your dough is thick enough to roll out, transfer it to a clean, floured surface and roll it out about ½ inch thick. Use a biscuit round to cut the scones (you can use a cup too). Bake for 15 minutes.
Yields:15 scuffins Prep time: 10 minutes Bake time: 15 minutes