Cooking With Casey
Written by Casey White   

Recently chef Mark Anthony presented a cooking class, and a ton of healthful information to Central.  Then we got to eat what he cooked.  So I thought I'd share a recipe from his website.


Cranberry Orange Scones


    • 2 cups Flour
    • 3 Tbsp. natural sugar
    • 1 whole orange zest peel
    • 2 tsp baking powder
    • 1⁄4 tsp. baking soda
    • 1/3 cup cold vegan margarine
    • 1 cup dried cranberries
    • 1⁄4 cup orange juice
    • 1⁄4 cup soy milk
    • 1 1⁄2 tsp prepared egg replacer 

    In a med. mixing bowl combine the flour, sugar, orange peel, baking powder, and baking soda.  Mix well and cut in the margarine until consistent. In a separate bowl mix the cranberries, orange juice, soy milk, and egg replacer. Mix in the flour mixture and mix until stiff dough forms. On a floured surface, gently knead about 6 times. Pat dough into 10 inch circle, cut into 8 to 10 wedges. Bake at 400 degrees for 12-15 minutes. Great served with a dollop of lemon pie filling.




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