I always thought I didn't like scones. It turns out that I don't like stale scones. Warm, fresh scones straight from the oven are a different story entirely. They're fast, easy, delicious, and divine with a cup of coffee or Oaxacan hot chocolate.
I veganized this recipe from The New All Purpose Joy of Cooking. It really is a great book, even for vegetarians and vegans.
- 2 1/2 c. all-purpose flour
- 1/4 c. sugar
- 4 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 TB ground flax seeds (you can grind whole flax seeds in a dry blender)
- 3 TB water
- 1 TB white vinegar
- ~1 c. soy milk
- 3 TB oil
- 1/2 c. dried fruit such as raisins, currants, blueberries, cherries, cranberries, chopped apricots, or chopped pears
- cinnamon sugar
- Preheat oven to 400°F and grease a cookie sheet.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda.
- In a smaller bowl, whisk the ground flax seeds and water until the mixture is viscous.
- Put the vinegar in a measuring cup. Add soy milk to equal one cup.
- Whisk the oil into the flaxseed/water mixture until combined. Whisk in vinegar/soy milk mixture and dried fruit.
- Add the wet ingredients to the dry ingredients and mix with a wooden spoon until the dry ingredients are just moistened (don't over mix!). The batter will be very sticky.
- Using a half-cup measuring cup, ice cream scoop, or a soup ladle, drop the scones onto the greased cookie sheet, leaving at least one inch between scones. Sprinkle cinnamon sugar on top.
- Bake on the center rack at 400°F until the tops of the scones are golden, 12-15 minutes. My oven maxes out at 350°F, so I baked my scones for 20-30 minutes.
- Make sure you eat at lease one scone straight out of the oven!