Scones
makes 8 large scones
1.5 C AP flour
.5 C www flour
.5 t baking salt
.5 t baking soda
2 t baking powder
2 oz non-hydrogenated shortening
1 oz non-hydrogenated vegan margarine
.75 C chopped dried or fresh fruit, chocolate or nuts, if desired
.75 C non-dairy milk measured over .25 t apple cider vinegar
2 T agave nectar
Whisk together all dry ingredients in a medium bowl. Cut in shortening and margarine until pieces are about the size of peas. Stir in mix-ins, if using.
Use a fork to whisk together the liquid ingredients. Make a well in the center of the flour mixture and pour in the wet mix; stir until just combined. Turn out onto a lightly floured surface and knead very briefly, just to get the mass together.
Place dough on a piece of plastic wrap and form into a disc. Wrap tightly and chill at least 1 hour and up to overnight.
Preheat oven to 350 F.
Remove dough disc from the refrigerator and unwrap. Cut through the center into eight pieces. Place pieces on lined sheet pan and brush tops with additional soy milk - sprinkle with raw sugar if desired. Bake 15-20 minutes, until lightly browned. Cool briefly before consuming.
Raspberry-Basil Variation
add 1.5 t dried basil to the flour mixture, substitute 1 t balsamic vinegar for the apple cider vinegar in the wet mix, and mix in 2/3C frozen raspberries, broken into small pieces.
Ginger-Orange Variation
add to the dry mix:
1 t ground ginger
pinch white pepper
add to the wet mix:
.5 t vanilla or orange extract
zest of one orange
replace 1 oz of non-dairy milk with 1 oz of pulp-free orange juice
for a drier scone, simply use all All-Purpose flour, rather than incorporating whole wheat white flour - they won't be quite as moist or nutritious, but they'll certainly be tasty.
freezing
the dough disc can be double wrapped in plastic and frozen for up to one month. Thaw overnight in refrigerator before baking.
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