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Sonali Scones


A non-dairy, low-sugar version of peach jam scones I found on the Pink Parsley website. These were modified and named for my newborn niece, Sonali.

This is a dairy-free version of the Peach Jam Scone recipe from Rebecca Rather’s Project Pastry Queen post on Pink Parsley.

What you need

5 cups all-purpose flour

1 cup gluten-free baking mix

1 1/4 cups Splenda sugar substitute

1/4 cup baking powder

1/4 teaspoon salt

1 1/2 cups unsalted Smart Balance vegan butter, very cold (3 sticks)

1 1/2-2 cups soy milk with 1 tablespoon of fresh lemon juice

1/2 cup peach jam

3 fresh peaches, peeled, sliced, and pitted

Egg wash 

1/2 cup of cinnamon sugar

What you do

  1. Preheat oven to 425 degrees.  Grate the frozen butter on the large holes of a grater attached to a food processor, and place in the freezer for at least 10-15 minutes.
  2. In the bowl of a food processor, combine the flours, 1 cup of Splenda, baking powder, and salt for 30 seconds.  Add the butter and pulse a few times.  With the processor running, slowly pour 1 1/2 cups of the soymilk through the feed tube. You might have to do this in two batches. Six cups of flour was too much for my food processor to handle.
  3. Stop the processor as soon as all the milk has been added.  If the dough has formed a ball, remove it onto a floured surface.  If not, add more milk, 1 Tablespoon at a time, and pulse until the dough begins to clump up and form three balls.
  4. On a lightly floured surface, use your hands to pat one of the doubgh balls into a 1/4-inch rectangle.  Spread a thin layer of jam lengthwise over half the dough and arrange the peach slices over the jam. Be careful not to overstuff with fresh peaches. Fold the plain dough over the jam-side to make a 12 by 5 inch rectangle with the peaches and jam folded inside.  Cut the dough into 5-6 rectangles, then cut each rectangle diagonally into 2 triangles.  Brush each scone with the egg wash and sprinkle with the cinnamon sugar.
  5. Bake on an ungreased cookie sheet for 10 to 15 minutes, until the scones are light golden brown.  Serve warm or at room temperature.
  6. The recipe said they made 8 large scones, but I got 30  good-sized scones out of this recipe. Enjoy!

– Recipe modified from Rebecca Rather’s recipe on Pink Parsley


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