This wonderful easy vegan scones serves 12 people. The prep time for this yummy scookies takes 8 minutes and cooks in 10 minutes.
Who doesn't love scones with tea? Enjoy these with jam and some Earl Grey!
2 cups all-purpose flour
3/4 cup white sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup margarine
1/2 cup soy, rice, or nut milk, any variety (sweetened, vanilla, unsweetened, etc.)
Preheat the oven to 400 degrees. Grease a baking sheet, or line it with parchment paper. Sift the flour, sugar, baking powder and salt into a large bowl. Cut in margarine until the mixture is the consistency of large grains of sand or cornmeal. Stir in any additional ingredients (cranberries, lemon zest/juice, poppy seeds, etc.). Gradually stir "milk" into the dry ingredients until the batter is moistened, but still thick like biscuit dough. You may not need all of the liquid. Place batter in 1/4 cup sized amounts onto the greased baking sheet or roll out the dough and cut into more traditional wedge shapes. Bake for 10 to 15 minutes in the preheated oven, until golden.
If you like a less muffin-like scone, reduce the liquid used in the recipe.
Keep a watchful eye while baking; the undersides of these scones may burn. Lower the baking temperature to 350-375 degrees if your oven runs a bit warmer than most.
Other tasty scone additions:
The juice and zest of one lemon and two tablespoons poppy seeds.
One teaspoon vanilla and a handful of pecans.
For a super chocolaty scone, use chocolate soy milk instead of plain, add one tablespoon of cocoa powder and a handful of chocolate chips.
Half a cup of blueberries (fresh or frozen).
The juice and zest of one orange and a handful of dried cranberries.
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