Flopping Fantastic Scone Biscuits

October 25, 2010 in Uncategorized

As promised – here is my recipe for Scone Biscuits.

I’m sure you’re wondering why I’ve called them biscuits, well let me tell you a story about eggs…

Eggs are an amazing addition to baking:

They add colour – turning crusts and biscuits a delicious golden brown

They coagulate – which means they turn mixtures from liquid to a semi solid or solid state; also binding ingredients together, which prevents crumbling

They provide a soft, fluffy or light texture – depending on the technique used

And they help baked goods to rise – by incorporating air into the batter

By the sounds of the above you should never, ever leave eggs out of baking right – but what happens if you are allergic – well you improvise of course?!

And over the last year, “Improvise” has certainly become my middle name. But unfortunately, with the absence of eggs – my scones did not rise, they still tasted very good though and they work as biscuits too, in fact they had a very nice shortbread quality – Yum :)

Scone Biscuits:

Ingredients:

1 Cup Entice Self Raising Flour

1/2 Tsp Salt

1 Tbs Fructose

1 Tbs Light Agave Nectar

1/4 Cup Rice Milk (or 10mls Rice Milk Powder Mixed into 50mls Water)

1 Tsp Egg Replacer Mixed in with the Milk

1/2 Tsp Vanilla Extract

1/4 Cup Blossom Margarine

Directions:

Heat oven to 200 degrees Celsius

Sift dry ingredients

Combine wet ingredients together and add to the dry ingredients

Rub in the margarine

Roll out the dough on a lightly floured surface

Cut with a cookie cutter

Bake for 10 – 15 minutes or until they have become lovely and crisp

Serve with homemade jam and soya cream

As I said in my post about the jam, Dre and I ate them all – and they became a very naughty, midweek, childish dinner  – Oh how Sinful :)

The October Cinnamon Sue Competition is in its final week – Enter today the prize is AWESOME – I want one!! :)

 

Don’t miss out on the fantastic December weekend special at Laird’s Lodge and my very first Allergy workshop – 5 Star Luxury at 2 Star prices… and you get to meet me – how can you pass that up??!! :)

 

13 responses to Flopping Fantastic Scone Biscuits

  1. I am so impressed at how you improvise to suite your dietary requirements.

  2. That’s a beautiful scone! You’re so clever :)

  3. This is why the idea of “giving up” eggs terrifies me. Take the dairy, take the gluten, but dagnabbit leave my eggs alone!

    Is there any way to beat the egg replacer so that it somehow becomes fluffy? Just trying to think of ways to get more air into the dough. I’ve recently started beating my flours after sifting them to help aerate. :)

  4. Wow, soooo cute!! I Once made scones and hubs asked whether I have made flat japs?..so!! as long as they tasted good!!

  5. could you not substitute baking powder / bicarb for the raising agent??

  6. This looks like a divine dinner to me!!! Must really make some.. :)
    *I entered the competition…i think…*

  7. Thank you Sous – it is a never ending experiment :)

  8. Thanks Zabs :)

  9. Don’t give them up, just use them in emergencies ;-) It can sort of become frothy, but not really fluffy – the thickness doesn’t change. Beating the flours might work, although gluten free flours shouldn’t be over-worked. But I’ll experiment and let you know what I find :)

  10. Ha ha – that’s so funny Pink :)

  11. Yes, you could – but thought there would be enough with the self raising flour – I am going to try these again and I’ll report back :)

  12. Thanks Shaz, nothing like a fun unconventional dinner – I don’t do it often :) – and yes you did :)

  13. AWESOME!! looks super divine! I don’t know how you do it!!??

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