Soy Scone Recipe

Soy Scone. Didn't he have hits with "Dance to the Music" and "Everyday People"?

Sorry. Scones are those biscuity goodies, somewhat similar to the base for a strawberry shortcake, that are one of the few Scottish contributions to our everyday diet. You can find particularly luscious-looking scones at JoyOfBaking.com, where they provide this sconish history:

There are two ways to pronounce scone; "Skon" and "Skoan". Scones are believed to have originated in Scotland and are closely related to the griddle baked flatbread, known as bannock. They were first made with oats, shaped into a large round, scored into four to six triangles, and cooked on a griddle either over an open fire or on top of the stove.

The origin of the name 'scone' is just as unclear as where it came from. Some say the name comes from where the Kings of Scotland were crowned, the Stone (Scone) of Destiny. Others believe the name is derived from the Dutch word "schoonbrot" meaning fine white bread or from the German word "sconbrot" meaning 'fine or beautiful bread'. Still others say it comes from the Gaelic 'sgonn' a shapeless mass or large mouthful.

This small cake is a quick bread, similar to an American biscuit, made of wheat flour (white or wholemeal), sugar, baking powder/baking soda, butter, milk (whole, half and half, light cream, heavy cream, buttermilk, yogurt, etc.), and sometimes eggs. This produces a soft and sticky dough that has the ratio one part liquid to three parts wheat flour. It needs to be baked in a moderate to hot oven so the dough sets quickly thereby producing a light scone with a light to golden brown floury top and bottom with white sides. The texture of the interior of the scone should be light and soft, and white in color.

Authentic scones call for cream as an ingredient. However, I found a recipe at Canada.com that uses soymilk especially to make scones available to the lactose intolerant or others avoiding dairy. I've changed the recipe to eliminate some other ingredients which the writer evidently forgot were made with milk.

LEMON-PISTACHIO SCONES

2 cups unbleached all-purpose flour
1/4 cup natural cane sugar
1 tbsp. baking powder
1 tsp. baking soda
1/8 tsp. salt
6 tbsps. cold unsalted dairy-free margarine
1 large egg, beaten
1 cup soy beverage
2 tsps. fresh lemon juice
2 tsps. finely grated lemon zest
1 tsp. minced fresh thyme
1 tsp. minced fresh rosemary
1/2 cup shelled roasted pistachios, coarsely chopped
Favourite tomato chutney or jam

Preheat the oven to 375 F. Position two racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.

In a medium bowl, combine flour with sugar, baking powder, baking soda, and salt.

Using a pastry blender or fork, cut in margarine until mixture resembles coarse cornmeal.

In a small bowl, whisk together the egg, soy drink, lemon juice, lemon zest, thyme and rosemary.

Add the soy beverage mixture to dry ingredients and stir until evenly moistened. Fold in pistachios.

For small scones, drop by tablespoons full of batter onto prepared baking sheets, or use a large soup spoon or ice-cream scoop to make 12 larger scones.

Bake for about 10 minutes or until tops are lightly browned.