These scones are soft and sweet. I love them as a complement to a cherry-walnut salad or as an afternoon snack with a cup of tea.
2 cups unbleached white flour
1 tablespoon Rumford baking powder
¼ teaspoon salt
1/3 cup sugar
1/3 cup Earth Balance margarine
1 ½ cups vanilla rice milk, divided
1 (3-ounce) package dried cherries
2 tablespoons sugar
Preheat oven to 375º.
Combine first 4 ingredients; cut in margarine with a fork or pastry blender until crumbly. Add 1 ¼ cups rice milk and cherries, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead 5 or 6 times. Pat or roll dough to ½-inch thickness; cut with a 5-inch heart-shaped or 2-inch round cutter, and place on a lightly greased baking sheet.
Optional: Brush dough with remaining ¼ cup rice milk; sprinkle evenly with 2 tablespoons sugar.
Bake at 375º. for 12 to 15 minutes or until scones are golden.