Okay. When I decided to bake these biscuits, I wasn’t intending to post about these. But They.Are.So.Delicious and I now feel it is my dharmic destiny to share this knowledge with you. They are something you might skip over and not bake. They are something I would skip over too. I’m urging you to run out and get the ingredients and make these. Immediately.
The recipe is from Baked: New Frontiers in Baking. And if you have the cookbook you can see why you would skip over these when there are amazing and delectable things such as: The Baked Brownies or Root Beer Cake or Peanut Butter Crispy Bars or Lemon Drop Cake or…..
The only reason I made these biscuits is because when I get a new cookbook and I can’t make up my mind about which recipe to try first, I start from the beginning and bake my way forward. The Chipotle-Cheddar Biscuits just happened to be the next recipe in the book.
The biscuits are smokey and spicy and cheesey and easy to make. The only problem I had (other than eating too many) was that they flattened out inthe oven instead of rising like biscuits normally do. It may have been the cheese. The recipe calls for 2 cups of “tightly” packed grated cheese. I may have packed my cups too tightly with cheese, but who cares? They were delicious.
You can find the recipe HERE or on page 35 in the book.
On one side we have the Maple-Walnut Scones from Baked…New Frontiers in Baking. These are large, light and fluffy scones intensely flavored with maple. The general tip to make a great scone is use super-cold butter, break up the butter into small (but not too small) bits, and don’t work the dough too much. These scones are also flavored with natural maple extract, which took me forever to find (found it at Surfas, naturally). This stuff is liquid gold. If you run into it, snatch it up.
On the other side we have vegan Banana-Date Scones from Veganomicon. Oh, yes, an unfair competition. If butter is the secret to a a great scone, how can one made without butter compare? The vegan scones are made with a combination of all-purpose and whole-wheat pastry flour. They are sweetened with a little bit of brown rice syrup, a bunch of chopped up dates, and mushed bananas. This really isn’t a side-by-side comparison because they are two completely different recipes and flavor combos. The only similarity is chopped up walnuts.
Vegan Banana-Date Scones
The Baked Maple-Walnut Scones are the scones of the gods. Everything about them was wonderful. The texture, the flavor, the butter. 😛
The vegan Banana-Date Scones tasted wonderful, but they weren’t scones. They had a more cake-like texture. They were moist and chewy, not scone-like at all. P actually liked them a lot. When he tasted one, the first thing he said was “these aren’t scones!”–he is not a big fan of scones–and proceeded to eat two more. We’ve been calling them sconecakes.
Sconecake--See the cakelike texture?
Recipe from Veganomicon
Notes: I made these smaller than indicated in the recipe. I used my 20 ice cream scoop and got 15. Because they were smaller, I baked them for less time. They were done ~30 minutes.
||dates (8 oz.)
||tbsp all-purpose flour
||cup bananas, very ripe, mashed
||tbsp ground flaxseeds
||cup rice milk
||cup canola oil
||cup brown rice syrup
||cup all-purpose flour
||cup whole wheat pastry flour
||tsp baking powder
||tsp ground cinnamon
||cup walnuts, chopped
- Preheat the oven to 350 F and lightly grease two medium-size baking dishes.
- FInely chop the dates, place in a small bowl, and sprinkle with 1 T. flour. Toss the dates to thoroughly coat with flour, breaking apart any clumps. Set aside.
- In a large bowl, whisk together the flaxseeds and rice milk. Whisk in the mashed banana, canola oil, and brown rice syrup. In a separate bowl, sift together the all-purpose flour, whole wheat pastry flour, baking powder, cinnamon, and nutmeg. Stir into the banana mixture until the ingredients are just moistened; the dough will be thick yet sticky. Fold in the chopped dates and walnuts.
- Lightly oil a 1/2 cup measuring cup and scoop generous half-cupfuls of dough onto a baking sheet, leaving about three inches of space between scones. Gently pat down the tops of the scones and dab with rice milk if desired. Bake for 32-34 minutes, until browned and firm. Transfer from the baking sheets to a cooling rack to complete cooling.
I got Baked.
The cookbook, silly. 😛
I made the first recipe in the book, Sour Lemon Scones. I’ve determined that scones are my favorite goodies to bake. They are quick and easy. You don’t have to wait for butter to reach room temperature. They don’t have to have a perfect shape. In fact, they look better rustic.
However, these scones were a bit fussy and not so quick. One of the ingredients is candied lemon peel. Even though this ingredient is optional, I decided to make it because it’s incorporated into the scone dough and not used as decoration. Making the lemon peel added some time and fussiness, but other than that these came together fine.
As for the taste? I didn’t think the lemon flavor was strong enough. I think if you are going to be called SOUR Lemon Scones, you really should have a strong lemon taste. The scone itself was wonderful. The texture was light and fluffy, not dense. I will definitely make these again, but up the amount of lemon zest and maybe add a bit of lemon juice.
You can find the recipe here.