So, you would like to fight with scones? Let us! Enough with the dairy, you know I will always deliver the fru-fru hippie vegan style. This recipe is rural New-Zealand goodness (
thank you mikey) which has only been slightly mollested to convert the
dairy to alternatives.
Scones
3 cups
flour
1 tablespoon
baking powder
1/2 teaspoon
salt
1/2 tablesppon
unrefined sugar
1/2 cup
margarine
1 cup
soy milk
1/4 cup
water
1 teaspoon of unrefined sugar to sprinkle on top
soften the margarine in advance if you need to
preheat oven to 450 degrees
farenheit
Combine the dry
ingredients in a large
mixing bowl, then cut in the
margarine. Make sure it is well mixed and that there are no lumpies, the consistancy should resemble fine
breadcrumbs. Add the milk and water, cut in with a fork - the dough ought to be a little too wet to work with your hands until it has been thoroughly mixed (even then it ought to be moist). Lightly dust a
baking tray with flour or
cornmeal, this will keep the rascals from sticking as they cook. Glob the dough up into a ball and place on the baking tray, now flatten it down with a
rolling pin or your hands until it is about 1 1/2 to 2 inches high. Use a knife to divide it into six
wedges, pull the wedges apart so that as they rise they will not grow into one large uni-scone (unless that is what you want). Sprinkle some sugar on top, if you have
berries then press one or two into the top of each scone too. To make the crust smoother, brush the top and sides of each scone with some soy milk before right baking. Bake until they are lightly browned, depending on your oven, this will be from 10 - 20 minutes.