Monday, October 25, 2010

Flopping Fantastic Scone Biscuits

As promised - here is my recipe for Scone Biscuits.

I'm sure you're wondering why I've called them biscuits, well let me tell you a story about eggs...

Eggs are an amazing addition to baking:
They add colour - turning crusts and biscuits a delicious golden brown
They coagulate - which means they turn mixtures from liquid to a semi solid or solid state; also binding ingredients together, which prevents crumbling
They provide a soft, fluffy or light texture - depending on the technique used
And they help baked goods to rise - by incorporating air into the batter

By the sounds of the above you should never, ever leave eggs out of baking right - but what happens if you are allergic - well you improvise of course?!

And over the last year, "Improvise" has certainly become my middle name. But unfortunately, with the absence of eggs - my scones did not rise, they still tasted very good though and they work as biscuits too, in fact they had a very nice shortbread quality - Yum :)

Scone Biscuits:


1 Cup Entice Self Raising Flour
1/2 Tsp Salt
1 Tbs Fructose
1 Tbs Light Agave Nectar
1/4 Cup Rice Milk (or 10mls Rice Milk Powder Mixed into 50mls Water)
1 Tsp Egg Replacer Mixed in with the Milk
1/2 Tsp Vanilla Extract
1/4 Cup Blossom Margarine


Heat oven to 200 degrees Celsius
Sift dry ingredients
Combine wet ingredients together and add to the dry ingredients
Rub in the margarine
Roll out the dough on a lightly floured surface
Cut with a cookie cutter
Bake for 10 - 15 minutes or until they have become lovely and crisp
Serve with homemade jam and soya cream

As I said in my post about the jam, Dre and I ate them all - and they became a very naughty, midweek, childish dinner  - Oh how Sinful :)

The October Cinnamon Sue Competition is in its final week - Enter today the prize is AWESOME - I want one!! :)

Don't miss out on the fantastic December weekend special at Laird's Lodge and my very first Allergy workshop - 5 Star Luxury at 2 Star prices... and you get to meet me!! :)


  1. you can use vinegar to replace eggs in baking, I think up to 2 eggs. The vinegar also reacts with the raising agent in the flour so creates more air. Also you can sift twice to add air and whisk your wet ingredients for extra oomph :)

  2. Hi Lady Raven, thanks for the comment. I had heard about vinegar, but unfortunately I can't have it as it contains yeast - I will see if lemon works in this recipe and try sifting twice :)

  3. Apparently spirit vinegar does not contain yeast, double check on that though. :)