I wanted to re-post this recipe for sweet scones because when I posted it back in September I had no camera and could not post a picture. We had these with some vegetable soup because I have yet to go shopping after returning from D.C. These tender scones are really easy to make, and are a nice addition to soups or stews.INGREDIENTS
- 1 1/2 cup of flour
- 1/4 cup sugar
- 2 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup plus 2 tbsp cold non-hydrogenated vegan margarine
- 1 cup (or so) plain soymilk
- 1/4 cup sugar
- 2 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup plus 2 tbsp cold non-hydrogenated vegan margarine
- 1 cup (or so) plain soymilk
METHOD
Preheat Oven to 425
1. Sift flour, sugar, baking powder and salt into a bowl,
2. Add margarine and work it into the flour with your hands until it resembles coarse bread crumbs.
3. Add in enough soymilk and stir with a fork to make a soft dough (can be a little sticky)
4. Drop very generous spoonfuls onto a cookie sheet (or form into pucks with floured hands)
5. Bake for about 12 mins, or until golden brown. Serve warm.
Preheat Oven to 425
1. Sift flour, sugar, baking powder and salt into a bowl,
2. Add margarine and work it into the flour with your hands until it resembles coarse bread crumbs.
3. Add in enough soymilk and stir with a fork to make a soft dough (can be a little sticky)
4. Drop very generous spoonfuls onto a cookie sheet (or form into pucks with floured hands)
5. Bake for about 12 mins, or until golden brown. Serve warm.
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