Vegan Scones
1 cup plus 2 tablespoons all-purpose flour
1/3 cup plus 1 tablespoon soy milk with 1 tablespoon vinegar
2 tablespoons Earth Balance vegan buttery spread or other non-hydrogenated vegan margarine
2 tablespoons vegan brown sugar or organic evaporated sugar cane crystals
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
Preheat oven to 375°F.
Sift dry ingredients into a bowl.
Rub margarine into dry ingredients. Obtain a mixture that resembles cornmeal.
Form a well in middle of mixture and pour soy milk/vinegar into that well. Mix just until combined. Dough should be very sticky but still able to hold its form.
Turn dough out onto a floured surface and form into a thick, flat round. Using a pizza cutter, cut the round into 8 wedges. With a flat spatula, carefully transfer wedges to a cookie sheet lined with parchment.
Glaze with additional soy milk, agave nectar, or maple syrup if desired.
Bake for 15-20 minutes.
Serve with soy yogurt or cream cheese and sour cream alternatives like Tofutti's Better than Sour Cream, strawberry jam, and a cuppa English Breakfast Tea.
Makes 8 small scones.
1/3 cup plus 1 tablespoon soy milk with 1 tablespoon vinegar
2 tablespoons Earth Balance vegan buttery spread or other non-hydrogenated vegan margarine
2 tablespoons vegan brown sugar or organic evaporated sugar cane crystals
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
Preheat oven to 375°F.
Sift dry ingredients into a bowl.
Rub margarine into dry ingredients. Obtain a mixture that resembles cornmeal.
Form a well in middle of mixture and pour soy milk/vinegar into that well. Mix just until combined. Dough should be very sticky but still able to hold its form.
Turn dough out onto a floured surface and form into a thick, flat round. Using a pizza cutter, cut the round into 8 wedges. With a flat spatula, carefully transfer wedges to a cookie sheet lined with parchment.
Glaze with additional soy milk, agave nectar, or maple syrup if desired.
Bake for 15-20 minutes.
Serve with soy yogurt or cream cheese and sour cream alternatives like Tofutti's Better than Sour Cream, strawberry jam, and a cuppa English Breakfast Tea.
Makes 8 small scones.
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