Scones

Makes 16 scones (full pack)

The Gusto Pastry & Pasta Mix also makes a light & tender scone or biscuit.

The original recipe I created years ago calls for an egg but there are many substitutions offered. (It can be made with or without the egg hence my entering into the controversial “is it a scone or a biscuit” dilemma!)

Notes on making the best scones:

• Block or solid plant-based butter is needed for dairy-free, & freeze for 5-10 minutes before mixing. Grating works best.

• The key is creating buttermilk with the addition of vinegar, no matter the milk choice. Do not skip this ingredient. (Soy & Oat milk work great.)

• There’s no folding or lamination here, just handle as little as possible. The mix is wet but creates a tender crumb when baked.

One full pack makes 16 scones

Recipe for 1/2 pack, makes 8 scones

Ingredients:

280 g or 2 cups Gusto Pastry Mix flour 

2 1/2 tsp baking powder 

1/4 tsp baking soda* see note in directions

1/4 cup plus 1 tbsp sugar 

1/2 cup (114 g) cold butter, finely cubed

1 large egg beaten*

130 g milk (1/2 cup plus 1 tbsp)

2 tsp apple cider vinegar 

*To replace the egg simply use 2/3 cup plus 2 tbsp milk, 1 tbsp vinegar & 1 extra tbsp butter

For an even better result I use 3 tbsp Just Egg (egg replacer) or 1 x Bob’s Red Mill commercial egg replacer. Do not attempt flax or chia eggs here. 

Directions:

1. Start by making the buttermilk. Add the vinegar to the milk and allow to sit for a few minutes.

2. In a medium mixing bowl, combine flour, baking powder, baking soda if using & sugar. (*If baking soda is not available simply increase baking powder to 1 tbsp.)

3. Add the butter & rub the small cubes into the flour mix until crumbly and with some pieces no bigger than the size of small peas. (You can also use a food processor to carefully blend the butter only, but finish by hand.) 

4. Using a fork add egg & all the buttermilk at once to the flour. Stir to combine. 

5. Turn the dough onto a sheet of lightly floured parchment. Pat with floured hands into a 8 or 9” disk.

6. Refrigerate 1 hour or freeze for 15 minutes.

7. Preheat oven to 400°F. Slice chilled scone round in 8. Brush with milk or any leftover beaten egg and top with sugar. 

8. Bake in the center of the oven for 15-18 minutes until golden brown. 

Notes:

• Cutting the butter smaller ahead of time will make the blending technique easier.

• Blend the butter with hands, 2 knives, a pastry cutter or a food processor with a blade. 

• I recommend cutting the plant based butter and freezing for 10 minutes before blending or grating into the flour.