November 13, 2010

Apple and Rosemary Scones

A visit by friends, swimsuit, called for a brunch of epic proportions. K and I whipped up some tofu scramble with carrots, tomatoes, onions, and garlic and roasted up some herb-y potatoes. I'll spare you all the gory details, but trust me, it was delicious. Thanks to Isa, for posting the mother-of-all-scones recipe on postpunkkitchen. I just added in the rosemary, cinnamon, and apples and tweaked things a bit. Extra thanks to all the tasters for helping make this place feel like a home.

3 cups flour
1 1/2 cups soy milk
2 tsp. apple cider vinegar
2 Tbs. baking powder
1/2 tsp. salt
3/4 tsp. cinnamon
1/3 cup sugar
1/2 cup margarine
1 tsp. vanilla
4-5 small tart apples (chopped finely)
2 Tbs. fresh rosemary (chopped finely)
brown sugar (for topping)

Preheat the oven to 375. Mix the soy milk and vinegar and set aside to curdle. Mix together the dry ingredients with a whisk. Now cut in the earth balance (margarine) and rosemary with two knives or a pastry cutter. Next, add in the wet ingredients and apples and stir till moistened (don't over-mix!). Drop the dough onto a greased cookie sheet and sprinkle with brown sugar. Dot the brown sugar with a splash of soy milk and bake for 20 minutes or so.

Happy Brunching,

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