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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Best scone recipe EVER, hands down. From Vegan with a Vengeance, by Isa Chandra Moskowitz. I don't know why I've never made scones before, but this recipe has inspired me to branch out, and try some different flavors, not just plain Ingredients:
3 cups all-purpose flour |
2 tablespoons baking powder |
1/4 cup sugar (plus an extra for sprinkling on top) |
1/4 teaspoon salt |
1/3 cup vegetable oil |
1/2 cup soy cream (i use silk soy creamer) |
3/4 cup soymilk (i used unsweetend almond) |
2 teaspoons apple cider vinegar |
Directions:
1. Preheat oven to 400 degrees F.
2. Mix cider vinegar with soy or almond milk and set aside.
3. In a large mixing bowl, sift together the flour, baking powder, sugar, and salt.
4. Add the oil, soy cream, and milk with vinegar.
5. 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.
6. Drop by 1/4 cupfuls onto the greased cookie sheet and pat the tops just a little bit to round them out; sprinkle with a bit of sugar.
7. Bake 12-15 minutes until slightly browned on the bottom and firm on the top.
8. Mine were done at 12 minutes on the dot!
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