Scones Recipe

Vegan Pumpkin Scones Ingredients: 1/2 cup sugar 3 1/2 cups flour 2 tsp baking powder 1/2 tsp baking soda 3 tsp ginger powder 1/2 cup vegan margarine 2 cups pureed pumpkin Preparation: In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and ginger). Cut in vegan margarine, adding a bit at a time until mixed. Add pumpkin and combine well. On a lightly floured surface, knead dough a few times, pushing it into a large circle, a few inches thick. Cut into 12 or so triangular pieces. Imagine you are cutting a pizza so that you get even, triangular slices. Bake at 425 degrees for 12-15 minutes, or until done.

Vegan Orange Cranberry Scone Ingredients: 2 cups flour 1 cup whole wheat flour 4 tsp baking powder 1/2 tsp salt 2/3 cup dried cranberries 2/3 cup chopped walnuts 6 tbsp canola oil 1/2 cup maple syrup

2/3 cup orange juice zest from 2 oranges Preparation: Preheat oven to 425 degrees. In a large bowl, combine the flour, wheat flour, baking powder and salt. Add the cranberries and walnuts and set aside.

In a separate bowl, combine the oil, maple syrup, orange juice and orange zest. Combine with the dry ingredients to form a thick dough. Spoon by large tablespoons onto a cookie sheet and bake for about 12 minutes, or until lightly golden brown.

Easy Vegan Cranberry Lemon Scones Ingredients: 2 cups flour 1 tbsp baking powder 5 tbsp sugar 1/2 tsp salt 3 tbsp margarine Ener-G Egg Replacer for one egg 1/2 cup dried cranberries juice and zest from one large lemon approzimately 3/4 cup soy milk Preparation: Combine the flour, baking powder, half the sugar and the salt. Cut in the margarine until crumbly. Mix in the egg replacer, cranberries and lemon juice and lemon zest. Gradually add the soy milk until a thick dough forms. You may need a little bit more or less than 3/4 cup. Place on a lightly floured surface and knead lightly a few times. Roll out to a 3/4 inch thickness and cut into triangles or use a cookie cutter to form circles. Brush the top of each with a bit of soy milk and sprinkle with a bit of the remaining sugar. Bake at 450 degrees for 10-15 minutes until lightly golden brown.

WHOLE WHEAT BUTTERMILK SCONES 1 c. whole wheat flour 2 tsp. baking powder 1 tsp. baking soda 1/2 c. raisins and currants mixed 2 c. all-purpose flour (I prefer King Arthur) 1/4 tsp. salt 1 c. buttermilk 2 lg. eggs 2 tbsp. of sugar 4 oz. melted butter Sift together the flours, baking powder, soda and salt. Add the raisins and currants. Combine buttermilk, eggs, and sugar. Stir well. Add about 2/3 of the dry ingredients to the buttermilk mixture. Stir well. Add melted butter and remaining flour and mix well. Knead the dough until smooth. Roll it out 1/2 inch thick on a lightly floured surface and cut with a biscuit cutter or glass about 2 1/4 inches in diameter. Bake scones on lightly greased baking sheet for 15 minutes at 350 degrees. Split and serve warm with butter and jam or honey. Great with a hot cup of tea! Freeze well. Makes about 20 scones.