Based on a recipe from Vegan with a Vengeance
Ingredients
- 3c flour (or 2c white flour, 1c whole wheat)
- 2T baking powder
- 1/4c sugar plus a few tablespoons for sprinkling
- 1/3c vegetable oil
- pinch salt
- 1/2c milk or cream and 3/4c milk with 2t vinegar (apple cider) OR:
- 1/2c yoghurt and 3/4c to 1c milk (depending on thickness of yoghurt)
Optional
- 1/2c (ish) chopped pecans + 1 apple, diced OR
- 1/2c (ish) frozen cranberries tossed with cornstarch/flour + zest of 1 lemon OR
- 1c (ish) berries tossed with cornstarch/flour OR
- 1/2c (ish) shredded cheddar cheese + some diced jalepeƱos (Note: I haven't tried this yet)
Lemon Raspberry variation
Add:
- 1c whole oats
- additional 1T baking powder
- additional 1/8c sugar
- 1.5c raspberries, tossed in cornstarch
- zest of 2 lemons
- additional milk (didn't measure. Maybe 1/2c max)
Directions
- Preheat oven to 400. Line your baking sheets with parchment or silicone sheets, or lightly grease.
- Combine milk with vinegar and allow to curdle.
- Sift together dry ingredients in a bowl and mix well.
- Add to dry ingredients any optional things you are using to flavour the scones.
- Add wet ingredients and mix until JUST combined. It's only if there is still some powdery flour. Mixture should be chunking, and not sticky. NB: For raspberry scones, gently fold in raspberries once dough is combined.
- Drop by spoonfuls (about 1/4c) onto cookie sheet. Smooth out the top a bit.
- Sprinkle some sugar on top of each scone and bake for 12-15 minutes, or until golden.
Optional toppings for different flavour combinations
For apple pecan scones:
- Combine 2T sugar with 1t cinnamon and a dash of nutmeg, and sprinkle on top
- Combine 1T maple syrup, 1t milk, and 2T powdered sugar or cornstarch, and brush on top for the last 3 minutes of baking.
For lemon cranberry scones:
- Combine juice of 1 lemon with 2-3T of sugar and brush on top for the last 3 minutes of baking.
For cheddar jalepeƱo scones:
- Top with 1T each of shredded cheese for the last 2 minutes of baking.