• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer
  • the Bakery
    • bread
    • cookies & bars
    • pie & pastry
    • cakes & muffins
    • doughnuts
  • the Confectionary
    • candy
    • chocolate
  • the Ice Cream Shoppe
    • ice cream
    • ice cream toppings
  • the Bistro
    • main dish
    • vegetable surprises
    • sauces and dressings
  • 101
    • about Speedbump Kitchen
    • Allergy Baking 101
    • food blogging 101
    • Inspiration

Speedbump Kitchen

Dairy-Free, Egg-Free, Nut-Free Love

May 27, 2012 By Meg

Red, White and Blue Scones

Memorial Day is usually spent up North, visiting family in the town I grew up in.  There is a parade, which includes the elementary and high school bands, both of which I remember marching in.  Hard to forget marching with a French horn in middle school, especially since the horn was nearly 1/3 my height. Some of the local veterans in uniform walk or ride in the parade, others…even vets visiting our town in T-shirts and baseball caps as tourists for the day…join the rest in formation at the two services that follow on the lakefront and then on the village green.  It is a serious and patriotic event: no candy, no politicians.

If you haven’t been to a small town Memorial Day event, it’s something to experience. For just a moment, you can catch glimpse of the connection a community has with those who serve.  Regrettably, our modern wars disconnect those at home going about our lives as usual, and those who serve.  There is no Rosie the Riveter, no war efforts at home to bind us with those overseas.   When “Johnny comes home”, we don’t see the men cheer, boys shout and ladies turn out…as the old song suggests.  Even the city that bore the attack bringing us into some of our current wars won’t hold a parade welcoming our troops back, which is why taking time to thank our servicemen and women on Memorial Day is even more important now than ever.

At the conclusion of our town service, we walk over my aunt & uncle’s house for brunch. Unless the kids completely devour these beforehand, I plan to bring some patriotic scones along: raspberry and blueberry scones with lemon glaze.  Happy Memorial Day and take time to thank a vet.

Print
Red, White and Blue Scones

Red, White and Blue Scones

  1. 3 cups flour
  2. 1/2 cup sugar
  3. 1 Tablespoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 1 stick cold dairy-free margarine or shortening
  7. 3/4 cup dairy-free milk (I used Silk PureCoconut, soy or rice work also) plus 1 T. cider vinegar set aside to thicken
  8. 1/2 cup raspberries and 1/2 cup blueberries, fresh or frozen
  9. Lemon glaze
  10. 1 cup powdered sugar
  11. Lemon juice, adjust amount to desired thickness
  1. Preheat oven to 375.
  2. Measure the flour, sugar, powder, soda and salt into the bowl of a food processor, pulse to blend well. You can do this all by hand if you want.
  3. Cut the margarine or shortening into tablespoon sized pieces, then add to the flour mixture.
  4. Pulse or mix with a pastry cutter until the margarine is pretty well incorporated. There shouldn't be any margarine pieces bigger than a pea.
  5. Sprinkle the dairy-free milk and vinegar mixture over the flour, and give it a few quick pulses. It won't be perfectly incorporated yet. That's fine.
  6. Dump the dough into a large bowl.
  7. Add the blueberries and mix carefully.
  8. Add the raspberries on top, but don't try to mix into batter. They'll just fall apart. When you shape your scones, just grab a few raspberries into the dough as you go along.
  9. Shape the scones. There are 3 ways to go about this: Use an ice cream scoop and place blobs onto a parchment lined baking sheet, dump the entire amount of dough onto a parchment lined baking sheet, form into a flat disk, cut into wedges or use a scone pan if you have one. I love my scone pan! In general, the dough is crumbly, don't worry or try to smash the scones into shape. Just let them be all scraggly, they'll come together as they bake. Smashing them into shape makes dense scones.
  10. Bake for 12-15 minutes, until golden brown on top.
  11. Cool slightly before drizzling with lemon glaze.
3.1
http://speedbumpkitchen.com/red-white-and-blue-scones/
Copyright 2013 www.speedbumpkitchen.com

0

Filed Under: Cakes & Muffins

« Monster Cookies
Birthday Cake Ice Cream »

Reader Interactions

Comments

  1. Elizabeth Patter says

    May 27, 2012 at 3:43 pm

    These look beautiful!

    Reply
  2. Britt Northup says

    May 30, 2012 at 9:50 pm

    I’ve been a fan for quite a while. I’m always impressed with how clever your recipes are and how great they look. Thanks for all the lovely posts. Can’t wait to try the scones!

    Reply
  3. Olivia says

    July 16, 2012 at 5:31 pm

    Oh my goodness, these look amazing! I just stumbled across your blog – so glad to find another dedicated to allergy-free cooking! 🙂

    Reply
  4. Lisa says

    July 25, 2012 at 11:49 pm

    I am new fan. My daughter is allergic to dairy, eggs, peanuts and tree nuts. I am always on the search for new recipes. I am Australian and would love to know how much does a stick of butter weigh?

    Reply
    • Meg says

      July 26, 2012 at 1:47 pm

      Welcome Lisa! 1 stick of butter is 1/4 pound, 4 ounces, 113 grams or 8 Tablespoons.

      Reply
  5. Alex says

    December 22, 2012 at 12:29 pm

    These look fantastic! Would substituting the cider vinegar for white wine vinegar work just the same?

    Reply
    • Meg says

      January 7, 2013 at 8:34 pm

      I think any light-colored vinegar would work just fine. I’ve used white balsamic in a pinch. It was a short-lived “pinch” though! I made my way to the grocery quickly! Cider vinegar is cheap…white balsamic isn’t!

      Reply

Leave a Reply Cancel reply

Primary Sidebar

Welcome to Speedbump Kitchen. Everything here is dairy, egg and nut-free. We're not vegan or much about health food. Sugar, chocolate, & bacon are on tap. This is fun food for the coolest allergic kids out there. In my spare time I'm a pediatrician and expert level Airstreamer.
Read More…

  • Bloglovin
  • Email
  • Facebook
  • Pinterest
  • Twitter

Subscribe to New Posts

Buy This, It Will Help

Tasty Food Photography eBook

Top Posts

Rainbow Surprise Cake
Orange Push-Ups
Mickey Ice Cream Sandwiches
Gingerbread Men
Snowflake Cookies
Chef Amber, A True Disney Princess
Paczki for All
…
Multigrain Madness
California Dreaming...Chocolate Bouchons

Footer

Subscribe to Speedbump Kitchen

  • Bloglovin
  • Email
  • Facebook
  • Pinterest
  • Twitter

Copyright © 2019 · Speedbump Kitchen