“Better than sour cream” is used in this traditional style scone recipe. There are many ways to make a great scone without any sour cream-like substance, but I couldn’t resist trying it out. I’m not a huge fan of the substitute, but we had some in the fridge and I was determined to use it as something besides a burrito topper. Bakes just like the real thing.
Glazed Cinnamon Raisin Scones
1 cup “Better than Sour Cream”
1 tsp baking soda
4 cups all-purpose flour
1 cup sugar
1 tbsp cinnamon
1 tsp salt
2 tsp baking powder
1 cup Earth Balance Margarine
1 ½ tsp EnerG egg replacer mixed with 2 tbsp water
½ cup soymilk
1 tsp orange extract (or vanilla, or nothing)
1 cup raisins
1 cup powdered sugar
¼ cup Earth Balance Margarine
2 tbsp corn syrup
2 tbsp liquid (soymilk, water, juice, whatever you want)
Preheat oven to 350 degrees and prepare a large cookie sheet by lightly greasing.
Mix together “Better than Sour Cream”, baking soda, egg replacer (mixed) and vanilla in small bowl and place in fridge.
In large mixing bowl, combine the rest of the ingredients except for Earth Balance and soymilk. Cut in the Earth Balance- (meaning, put all of the Earth Balance into bowl with dry ingredients and mix together with both hands until mixture resembles crumbles). Stir the “sour cream” mixture into the flour mixture until just moistened. Add ½ cup soymilk so that dough forms a relatively stable block. Move dough onto a lightly floured surface and knead a few times. Roll dough into a 3/4″-1″ thick rectangle. Cut into wedges and place scones 1″ apart on the prepared baking sheet. Bake 13-17 minutes until bottoms are golden brown. Combine glaze ingredients, drizzle over scones and enjoy!