If I counted up how many of these sweet little scones I have eaten in my lifetime it would probably be very scary. I would definitely put it past 100. Easy. Also, quick poll, how do you pronounce scones? My whole scone eating life I have called them “sc-aw-ns” but once I went to university everyone calls them “sc-oh-ns.” I don’t know what is up with that. Anyone else call the “sc-aw-ns?” Tell me I’m not alone on this one…
Whatever you call them, they are yummy. It wasn’t uncommon for my mom to have a batch of these warm and ready for us in the morning when we woke up. Have I ever said how awesome she is? Let me just say if I ever have kids, they will know they mommy needs her sleep and that there is such thing as cereal and milk.
1 c. soy milk
1 tbsp. white vinegar
2 1/4 c. flour
2 tbsp. sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. cold Earth Balance butter substitute
Preheat the oven to 425°F.
Mix together the vinegar and the soy milk. Set aside for 15 minutes to curdle. This will stand in for the buttermilk in the original recipe.
In a large bowl, stir together the dry ingredients. Using a pastry blender or 2 knives cut in the butter until the mixture resembles coarse crumbs. At this point you can stir in a 1/2 cup dried fruit if you want like currants, raisins or cranberries.
Add curdled soy milk all at once, stirring with a fork to make soft slightly sticky dough. Turn the dough out onto a lightly floured surface and knead gently 10 times. Pat the dough into a 3/4 inch thick round. Using 2 1/2 inch cutter (or a juice glass like I did), cut out rounds. Place them onto an ungreased baking sheet. Gather up the scraps, press out again and cut out more circles until the dough is used up.
Bake for 12 – 15 minutes. Serve with vegan butter or jam.
Don’t forget you can follow The Antique Appetite on Twitter @antiqueappetite, friend me on Facebook AND subscribe to the blog by clicking the link on the right! Also I have a new Pinterest page with links to some of my other favourite vegan recipes.