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Drop scones (egg- and dairy-free)

Did you know that if you open a tin of pulses and drain it, you’re throwing away a completely animal-free alternative to eggs (look up ‘aquafaba’ online). Next time you open a tin of chickpeas or butter beans, try keeping the juice and using it where you may previously have used beaten whole egg. (The darker types of bean such as borlotti and kidney beans may not be suitable for this.)

For example, it makes perfectly good drop scones (also known as Scotch pancakes). Try out the following recipe as an easy introduction to this egg replacement:

Ingredients

  • 125 ml chickpea/bean juice
  • 125 ml plant milk
  • 2 tablespoons caster sugar
  • 1 teaspoon baking powder
  • 100 g flour

As when using eggs, you need to beat the bean juice until frothy (this takes about a minute) before adding the plant milk. The bean juice keeps for at least a week in the fridge but should be discarded if it starts to separate. Both oat and almond milk work. Hazel milk gives a definite nutty taste to the end product, whereas soy milk may make the surface of the scones a little greasy.

Next, mix in the dry ingredients to give a standard batter and ‘drop’ (as in drop scones) 2–3 tablespoons of this batter per scone onto a preheated lightly greased griddle or frying pan.

The mixture will probably spread a bit more than you may be used to with eggs, so allow plenty of room. It will still start to bubble on top when it’s time to flip the scones over, and the end product is every bit as tasty as if you’d used eggs.

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