Vegan Cinnamon Raisin 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
one to two handsful ofraisins
several generous dashes of ground cinnamon
pastry brush and water
coarse vegan sugar cane crystals

Preheat oven to 375°F.

Sift dry ingredients into a bowl.

Rub margarine into dry ingredients.  Obtain a mixture that resembles cornmeal.  Add raisins.

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.  May need to add just a little more soy milk or flour.

Turn dough out onto a floured surface and form into a thick, flat round.  Sprinkle cinnamon over dough round.  Fold dough over several times to form "veins" of cinnamon throughout dough.  Using a pizza cutter, cut the round into 8 wedges.  With a flat spatula, carefully transfer wedges to a cookie sheet lined with parchment.  Brush top of each scone with water, then sprinkle with coarse vegan sugar crystals.

Bake for 15-20 minutes.

Serve with a cream cheese or sour alternative like Tofutti's Better than Sour Cream, strawberry jam, and a cuppa English Breakfast Tea.

Makes 8 small scones.