Scones

Scones

From Vegan with a Vengeance by Isa Chandra Moskowitz

3 C. all-purpose flour

2 TBS baking powder

1/4 C. sugar, plus an extra tsp for sprinkling the tops

1/4 tsp salt

1/3 C. vegetable oil

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

3/4 C. rice or soy milk plus 2 tsp apple cider vinegar

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

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

Drop by 1/4 cupfuls onto the greased cookie sheet and bat the tops just a bit to round the out. Sprinkle with a bit of sugar. Bake 12-15 minutes, until slightly browned on the bottom and firm on the top.

Variations

Berry Scones: Fold in 1 1/2 C. of fresh berries.

Chocolate Chip Scones: Add 1 tsp of vanilla extract to the liquid ingredients, add 2 TBS of sugar, fold in 1 C. of chocolate chips.

Maple Walnut: Add 2 tsp of maple extract to the liquid ingredients, add 2 TBS of sugar, fold in 1 1/2 C. of walnuts.