Raisin Scones: Vegan
- April 2012
- Recipes
I like these a lot! They are not sweet, and very good on a late morning with some Earl Grey tea and a splash of soy milk.
1 1/2 cups unbleached flour
1 cup quick oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1 Tablespoon maple syrup (optional)
1/4 cup soy milk
equivalent egg replacer for 1 egg
3/4 cup + 2 Tablespoons vanilla soy yogurt
1/3 cup currants or raisins
Separately: mix up about 2 tablespoons maple syrup and 2 teaspoons cinnamon in a small bowl
Mix the dry ingredients first, then add in the wet and the raisins. Oil a big circle on a large baking sheet.
Form a large disk with the dough, about 1.5″ thick on the baking sheet.
Take a sharp knife and wet the blade. Keep wetting the blade after each cut, and cut the disk into 6 wedges. Gently use a spatula to pull out the wedges from each other, leaving about an inch of space between each.
With a spoon, drizzle the maple syrup/cinnamon mixture over the top of each wedge, and gently spread it in a thin layer.
Bake at 375ยบ until brown on top.
Enjoy!
