CHEF JEFF — ONE BYTE AT A TIME: Sublime SconesDespite what some people think, vegetarians don’t eat grass all day. And here’s a recipe that proves that.
By: Herald Staff Report,
Despite what some people think, vegetarians don’t eat grass all day. And here’s a recipe from David Kalas, pastry chef at Sublime, the Fort Lauderdale, Fla., vegan Mecca, that proves that.
1½ teaspoons Ener-G Egg replacer
2½ cups all-purpose flour
1/3 cup granulated sugar
4 teaspoon baking powder
½ teaspoon salt
¾ cup nondairy “butter” (such as Earth Balance)
1 cup currants or raisins
½ cup soy, almond or rice milk plus 2 to 3 tablespoons for brushing
Heat oven to 425 degrees. Line baking sheet with parchment paper. Beat egg replacer with 2 tablespoons water until thick; set aside.
Place flour, sugar, baking powder and salt in bowl; whisk.
Cut “butter” into small pieces and add to dry ingredients; mix in with fork until crumbly. Stir in currants. Add milk and egg replacer, mixing until dry ingredients are moistened.
Gather dough into a ball. On a lightly floured surface, roll it to a ½-inch thick round. Cut into 8 or 10 wedges. Brush with milk and sprinkle with cinnamon sugar.
Place on prepared pan and bake until tops are golden brown. Cool on a rack or serve warm.
Yield: Serves 10.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.