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??!!
Sous-Chef said on October 25, 2010
I am so impressed at how you improvise to suite your dietary requirements.
Zabwan said on October 25, 2010
That’s a beautiful scone! You’re so clever
Confuzzled said on October 25, 2010
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.
pinkpolkadot said on October 25, 2010
Wow, soooo cute!! I Once made scones and hubs asked whether I have made flat japs?..so!! as long as they tasted good!!
tandy.sinclair said on October 26, 2010
could you not substitute baking powder / bicarb for the raising agent??
sharonsmit said on October 26, 2010
This looks like a divine dinner to me!!! Must really make some..
*I entered the competition…i think…*
leaineskitchen said on October 26, 2010
Thank you Sous – it is a never ending experiment
leaineskitchen said on October 26, 2010
Thanks Zabs
leaineskitchen said on October 26, 2010
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 
leaineskitchen said on October 26, 2010
Ha ha – that’s so funny Pink
leaineskitchen said on October 26, 2010
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
leaineskitchen said on October 26, 2010
Thanks Shaz, nothing like a fun unconventional dinner – I don’t do it often
– and yes you did 
BITSOFCAREY said on October 27, 2010
AWESOME!! looks super divine! I don’t know how you do it!!??