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Vegan Fruit Scones

December 29, 2008



2 cups all-purpose flour
3/4 cup white sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup margarine
1/2 cup soy, rice, or nut milk, any variety (sweetened, vanilla, unsweetened, etc.)

Preheat the oven to 200 degrees. Grease a baking sheet, or line it with baking paper. Sift the flour, sugar, baking powder and salt into a large bowl. Cut in margarine until the mixture is the consistency of large grains of sand. Stir in any additional ingredients (cranberries, lemon zest/juice, poppy seeds, etc.). Gradually stir “milk” into the dry ingredients until the batter is moistened, but still thick like biscuit dough. (I only used 1/4 cup of milk.).  Place batter in 1/4 cup sized amounts onto the greased baking sheet. Bake for 10-20 minutes in the preheated oven, until golden.
If you like a less muffin-like scone, reduce the liquid used in the recipe.
Keep a watchful eye while baking; the undersides of these scones may burn.

These didn’t really rise much and I had to cook them for a little longer and probably on  a lower heat.  They’re still good though.

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