I’m following this recipe for scones with the usual substitutions, and I forget to put in the eggs. Well, the scones turned out better than with the eggs added. I hope you enjoy this as much as I do.
2 cups unbleached white flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
3 tablespoons margarine, cold (Earth Balance)
1/2 cup vanilla almond milk (Pacific)
1/4 cup orange juice
3/4 cup dried cranberries
zest of one orange
Preheat oven to 350°F. In a medium bowl, stir the flour, sugar, baking powder, and salt together. Mix the vanilla almond milk and orange juice together; set aside. Cut in the cold margarine into the flour mixture until crumbly. Toss the dried cranberries and the orange zest into the flour; add liquid mixture and stir until moistened. Turn dough onto a lightly floured surface and form into a rough circle. Slice into eight triangles; place on parchment-lined baking sheet. Bake 20 – 25 minutes. Cool slightly; glaze.
Glaze: mix powdered sugar and enough orange juice for spreading consistency
For a non-vegan scone: before baking, brush tops of scones with the yolk of one egg mixed with 2 tablespoons cold water.