Glazed Orange Scones

Glazed Orange Scones

From Vegan with a Vengeance by Isa Chandra Moskowitz

1/2 C. soy cream (rice or soy milk make a fine substitution)

3/4 C. rice or soy milk

1 TBS apple cider vinegar

3 C. all-purpose flour

1/3 C. sugar

2 TBS baking powder

1/4 tsp salt

1/3 C. vegetable oil

3 TBS finely grated orange zest

Orange Glaze (recipe follows)

Preheat oven to 400F. Lightly grease a cookie sheet.

In a measuring cup combine the soy cream, rice milk, and vinegar, set aside.

In a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Add the rice milk mixture, oil, and orange zest; mix until just combined; the dough should be clumpy and not sticky. Even if there is still a light dusting of flour it's okay. 

Divide the dough in tow. Knead one portion few times, then form into a 6-inch disk. Cut the disk into six slices (pizza style), and place each slice on the prepared cookie sheet. Do the same with the remaining dough. Bake for 12-15 minutes, until slightly browned on the bottom and firm on top. Transfer to a cooking rack. 

When cool, transfer to parchment paper. Pour about 2 TBS Orange Glaze over the scones; let the tops set before eating. 

Orange Glaze

1 C. confectioners' sugar

2 TBS non-hydrogenated margarine, melted

2 TBS fresh orange juice

1 tsp finely grated orange zest

Sift the confectioners' sugar into a mixing bowl; add all other ingredients and mix until smooth.