English Royalty Chocolate Chip Scones from allrecipes.com
These scones were very tasty! I changed the original recipe to make it vegan, and also had to add more juice and margarine than what the recipe called for because I used whole wheat pastry flour instead of all purpose flour.
|English Royalty Chocolate Chip Scones (adapted from Allrecipes.com)|
1 3/4 cups whole wheat pastry flour
1/4 cup of sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup Earth Balance or other vegan buttery spread
1/2 cup of chocolate chips
1/2 cup orange juice
1. Preheat oven to 400 degrees F and spray a baking sheet with cooking spray.
2. In a medium sized mixing bowl whisk together the flour, sugar, baking powder and salt.
3. Using a large fork, cut in the Earth Balance until the mixture resembles coarse crumbs. Stir in the chocolate chips.
4. Add the juice and blend everything with a spoon just until a dough forms. Depending on the brand of flour that you use, you might need to use less juice. The dough should be firm but not crumbly.
5. Turn the dough out onto a lightly floured surface. Pat the dough down to make a 1/2 inch thick circle and cut it across into 6 triangles.
6. Transfer the scones to the prepared baking sheet and sprinkle them with a little bit of sugar. Bake for 12-14 minutes or until golden brown.
To continue with the English and Allrecipes.com theme, I made a Proper English Cottage Pie, but by the time I got done with this it was a very improper cottage pie! My very improper version has three layers: a bottom layer made with croutons, the "mince" layer in the middle, and a top layer of (instant) mashed potatoes.
|Improper English Cottage Pie (adapted from Allrecipes.com)|
For the bottom crouton layer:
1 5 ounce bag of croutons (you can also use bagel chips)
1/2 to 3/4 cup vegetable broth
1 tbsp of Earth Balance buttery spread
fresh parsley to taste
1/4 tsp salt (unless your croutons and broth are salted, then you might want to skip the extra salt)
1. Combine the croutons and water in a saucepan or small pot.
2. Bring to a boil and simmer until the croutons are soft and all the broth is absorbed. If the croutons absorb all the liquid and they are still dry, add more broth or water and simmer until the croutons are soft.
3. Remove from heat and stir in Earth Balance, parsley and salt.
For the "mince" layer:
2 tbsp olive oil
1 small onion, chopped
1 shredded carrot
1 bag of beefless crumbles (I use Boca)
1 tbsp flour
3 tablespoons of tomato paste
1 tbsp of chopped parsley
1/4 tsp salt
1 cup not-beef broth (or vegetable broth)
1. In a large skillet saute the onions in the olive oil until tender and transparent.
2. Add the shredded carrots and saute for a couple more minutes.
3. Add the veggie ground and cook until thawed.
4. Mix in the flour, then stir in the tomato paste, parsley, and salt.
5. Stir in the broth and simmer a few minutes, stirring occasionally until almost all the liquid has been absorbed.
Putting it all together:
1. Preheat the oven to 400 degrees.
2. Spray an 8 inch square baking dish with cooking spray (or pour some vegetable or olive oil on the bottom and spread it to cover all sides and bottom of the baking dish).
3. Spoon the crouton mix into the baking dish and spread it to make an even layer.
4. Bake for 10 minutes.
5. Remove the dish from the oven and spread an even layer of the mince mixture over the crouton layer.
6. Spread an even layer of mashed potatoes over the mince layer. Honestly, whenever I make this I use instant mashed potatoes, so I'm not including them in the recipe, but if you want to go with the real deal go for it. Bake for 10 to 15 minutes or until it's piping hot.
Optional: Top with shredded vegan cheese and bake until hot and bubbly.