Friday, December 18, 2020

angel's envy rye-glazed maple walnut scones

This is my own riff on the scone recipes in Isa Chandra Moskowitz's Vegan with a Vengeance book using the flavors in Angel's Envy Rye Whiskey as my inspiration.

Check out my cooking video (3m43s with music) here!

First, pre-heat the oven for 400°F. The glaze is presented first in the video, but it can be made while the scones are baking to be most time efficient. I powderized my own sugar in the blender, but confectioners' sugar is quicker and produces a better glaze texture. However, by making your own, you can use something more flavorful than white sugar. I used cane crystals but some brown sugar in the mix would work great!

Mix and then set aside:
• 2 Tbsp melted margarine (or butter)
• 2 Tbsp Angel's Envy Rye
• 1 cup powderized (or confectioners') sugar
Solid scone ingredients:
Add to a bowl and mix:
• 3 cups white or all purpose flour (I often replace 1/2 – 2/3 cup of that with whole wheat)
• 2 Tbsp baking powder
• 1/4 tsp salt
• 1 cup chopped walnuts
Wet scone ingredients:
Add to a separate container and mix:
• 1/3 cup vegetable oil
• 1 1/4 cup soy milk
• 2 tsp apple cider vinegar
• 2 Tbsp maple syrup
Add the liquid scone ingredients into the dry and mix until combined. Divide the dough into 12-16 pieces, place on an oiled baking sheet, and insert the baking sheet into the 400°F oven. Sip some Angel's Envy Rye for 12-15 minutes and then remove the baking sheet from the oven. Let cool to room temperature. Pour the glaze over the scones and wait several minutes for the glaze to set (or face sticky fingers).

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