Hazelnut scones recipe and Colorado potluck report!  »

Yesterday I asked you what to bring to a potluck. You replied with fantastic suggestions. And yet…I made something else. Behold!

Maple-glazed potatoes and green beans from Vegan with a Vengeance. In the recipe intro, Isa says this is a potluck hit. Plus I could make it with things I can buy at my crappy Denver Safeway (raw cashews? Better Than Sour Cream? Gardein burgers? Tempeh? nope!).

I also made hazelnut scones, adapted from another VWAV recipe. Isa’s scones are too much like biscuits in this purist’s view, so I tried to make them more dense and sconey. I consider this a work in progress, but here’s my version, which is closer Platonic Ideal Scone:

Rachel’s Hazelnut Scones (adapted from Vegan with a Vengeance)
Makes 16 scones

1/2 cup nondairy milk (the creamier the better)
3/4 cup fresh brewed coffee
2 tsp. apple cider vinegar
1 tsp. vanilla extract

1/2 cup vegetable shortening
1/3 cup sugar plus some to sprinkle

dry stuff
3 cups all-purpose flour
1.5 Tbsp baking powder
1/2 tsp salt
1 cup almond meal (or grind up hazelnuts for hazelnut meal if you’re ambitious)
1/2 tsp nutmeg

2/3 cup toasted and coarsely chopped hazelnuts (toast them for about 12 minutes at 350 F, let them cool a bit, then rub the skins off)

Preheat oven to 400 F. Grease a cookie sheet or two.

Mix together the liquids and set aside so the milk will curdle. In another bowl, cream together the goodness.

In YET ANOTHER bowl, sift 2 1/2 cups of the flour and the rest of the dry stuff together. Use a pastry cutter or your fingers to smush the greasy goodness into the dry stuff until it looks like crumbs.

Add the wet stuff and mix until just combined, then fold in the nuts. The dough should be dry; add more flour if it’s really sticky. Knead the dough five to 10 times. It should pull away from the sides of the bowl.

Divide dough in half. On a floured surface like a cutting board, pat each half of the dough into a circle about 8” diameter and 3/4” thick. Cut each circle into 8 triangles. Slide them onto the cookie sheet and sprinkle some sugar on top if you’re feeling fancy.

Bake 12 to 15 minutes, until slightly browned on the bottom and firm on top. Then eat them with your pinky out.

But that’s not all! When 80 vegans get together, you can bet there’s going to be a spectacular spread. It was so awesome, I only wanted to take pictures of the food, not the people or the teepee or the trampoline or the hot-tub or the pool table or the creek in the woods. It was a good time—if you’re in Denver/Boulder/beyond, join the club.

The food table, pre-swarm


Kabobs awaiting their fate: the grill

DESSERT! With a cameo by grilled asparagus.

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