Tasty Scones

This weekend I had some leftover sweetened MimicCream that I wanted to use up, so I decided to try it out in baking (something I hadn't done before). I wanted to substitute it 1:1 with cream in a recipe, to see how it tasted, and I needed it to be in something sweet, since the MimicCream was the sweetened version. I decided to make scones, and after some looking online, I found an Alton Brown recipe with good reviews. My 3-year-old and I whipped up a batch with minimal modifications. The end result - really tasty scones that I would definitely make again! In fact, I had my husband try one, and he really liked it. And I should note that he hates nuts, and confirmed that you could not taste the almonds or cashews in the MimicCream.

Overall, I was really impressed with the baking ability of the MimicCream. The only disappointment was in the recipe itself - these are not traditional scones - they really seemed more like a sweet biscuit, but they were still really good hot out of the oven, and heated up in the toaster oven the next day.

Note: I have found MimicCream at Whole Foods. If you can't find it locally and want to give it a try, you can get it from Amazon.com.

Dairy and Soy Free Scones

recipe adapted from Alton Brown's Scone recipe

Ingredients

• 2 cups flour
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 6 tablespoons Spectrum brand shortening
• 3/4 cup Sweetened Mimic Cream
• 1 egg

Directions

Heat oven to 375 degrees.

In a large mixing bowl, combine flour, baking powder, and salt. Mix well. Cut in shortening. In a separate bowl, combine Mimic Cream with beaten egg then add to dry ingredients. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown.