Sometimes the writing ideas get a little stuck in the cycle of thinking too hard or just being stressed about it. Baking is one of the ways I let my mind relax into a state of semi-hypnosis where ideas seem to flow naturally and I have to scramble to write down notes, doughy fingers and oil splatters to boot.
As a break from my regular writerly musings, I would like to offer a tasty and easy recipe of mine as requested by a writer friend.
This Lemon-Ginger Scone recipe is vegan but is quickly made otherwise by using eggs, milk, and butter where I have made the substitutions.
Preheat oven to 375, makes 13
1 c. white flour
1 c. whole wheat pastry flour
1/3 c. brown sugar (or organic/turbinado type sugar)
1/2 t. salt
grated peel of one lemon
1/2 c. chopped crystallized ginger
1/4 c. soy milk (or other substitute)
1 t. vanilla
replacement for 2 eggs (I use ENER-G egg replacer, so it's 1 T. replacer + 4T. warm water, mixed before adding to the rest of the wet ingredients)
1/2 c. frozen (very important) soy butter (1 stick) grated directly into mixed dry ingredients
1) Mix the first 6 dry ingredients together in a big bowl.
2) Mix 3 wet ingredients together in a small bowl or liquid measuring cup.
3) Grate the frozen soy butter directly into the dry ingredients. Toss quickly and try to evenly distribute the butter as much as possible.
4) Add the wet ingredients and, again, mix quickly until all the dry ingredients are incorporated.
5) Use an ice cream scoop to dole out onto seasoned baking sheet (use parchment paper, if you like), leaving an inch between and flattening them slightly with hand or spatula.
Bake for 20-25 minutes. Should be golden brown and aromatic. Best if not over baked, so feel free to test one by opening if they are getting close.
Enjoy with a cup of tea and a friend while you discuss writing or your latest read.
2017 Happy Holidays!
3 weeks ago