Saturday, April 21, 2012

Recipe Redux: Ramped-up Vegan Scones

The theme of this month's Recipe Redux was "The First Shoots of Spring” I love shopping during the spring as I start to see leeks, scallions, garlic scapes, pea shoots, asparagus and ramps pop up around the store, even before most farmer's markets have opened. I actually tried ramps for the first time this year. Wild leeks, they taste like a garlicy chive, and are spicy enough to be fun to play around with. So i decided to RAMP up a Scone.

And add a little cheese because I really wanted to try Daiya's new wedges-Jalapeno Havarti to be specific. (for those who are like day-wha? Daiya is a line of faux-chesse that are free of dairy, soy, gluten, eggs, rice, peanuts and tree nut. And it's the only nondairy "cheese" that I find acceptable-and it actually melts)

 I was also torn as to whether this was a scone or soda bread. It just uses baking soda to give it a little rise, but I feel like my Irish ancestors would be turning in their grave if they saw what I had done to traditional Irish Soda Bread. So let's stick to "scone"

Ramped-Up Vegan Scones

  • 3 cups 100% white whole wheat flour
  • 1 TBS baking soda
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1/2 c olive oil
  • 1 tsp apple cider vingar
  • 1 cup soy milk (unsweetened)
  • 1/4 # ramps, diced
  • 1 block Daiya Cheese, shredded (optional)
1. Add flour, baking soda, salt and pepper and set aside.
2. In a second bowl mix the rest of the ingredients.  Side note: ramps have an extremely short availability. So you could always sub chives. And you could definitely use real cheese, I just wanted to try a fun new product.
3. Combine the wet and dry ingredients and stir together, almost kneading. 
4.Spread unto a sheet pan, that has a thin layer of olive oil or parchment paper to make it nonstick

5.Bake at 350 for 15 minutes

Want some more spring inspired recipes? Check these out! 


Meg said...

These look great! Congrats on the new job!

Emma said...

Yum this looks great and I love hearing about the cheese which is not available in Australia. BUT I seriuously can't believe you've made rhubarb vodka as mentioned on my post!

EA-The Spicy RD said...

What a fun take on scones (I will call them that too, cause we don't want any grave rolling around going on!). I've never tried (or even seen) ramps before, but they sound delicious. I'm thinking a substitutuion of sorghum, millet, tapioca, and potato flours/starches would be a great gluten-free alternative for these scones. Can't wait to make some myself!

Carlene @ Carlene's Figments said...

That is one sexy piece of produce! Must try.

Deanna - Teaspoon of Spice said...

I never have tried ramps either but now I have the recipe I'm going to try them with :)

Eric said...

I love the concept to "Ramp Up" a scone.

Little known fact, Chicago is named after ramps. The Native American word Chiagou, meaning wild onion.