Scones

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 or sour cream and 3/4c to 1c milk (depending on thickness of yoghurt/sour cream)

1c whole oats with additional 1T baking powder and additional 1/8c sugar
Apple cinnamon pecan 3/4c chopped pecans with 1 diced apple and 1/2t cinnamon
Lemon cranberry 1/2c(ish) frozen cranberries tossed with cornstarch/flour + zest of 1 lemon
Berry 1c(ish) berries tossed with cornstarch/flour
Cheddar jalepeño 1/2c(ish) shredded cheddar cheese + 1 diced jalepeño/serrano pepper (Note: next time I would also throw in some diced chives or green onion)
Lemon raspberry 1.5c raspberries, tossed in cornstarch with zest of 2 lemons
Chocolate Strawberry 1c diced fresh strawberries and 1/2 to 3/4c chocolate chips

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 chunky, 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.

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 jalepeño scones: