CHEF JEFF — ONE BYTE AT A TIME: Sublime Scones

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.

Sublime Scones

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

Cinnamon sugar

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.

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