My sister woke up at 1pm today wanting a bagel with tofu cream cheese. I don't know how to bake either of those items so I made scones instead.
|It's really 80 degrees outside but I can dream.|
|Better than a few, a whole big plate.|
Yields 12 scones
1.5 c white flour
1.5 whole wheat flour
2 T baking powder
1/4 c sugar
1/4 t salt
1/3 safflower oil (or any vegetable oil)
1 1/4 c almond milk
2 t apple cider vinegar
About 2/3 c dried cranberries
2 T orange zest (I skipped this part, but recommend it)
Heat oven at 350F. Line 2 cookie sheets with parchment paper, or lightly with oil.
In large bowl, sift the 5 dry ingredients. Add remaining, mix until just combined. Dough should be clumpy, not sticky (although mine came out a bit sticky).
Split dough into 2 halves. Knead one half a little bit, form into a 6" disk. Using a pizza cutter, make 6 slices, transfer to cookie sheet. Repeat with other half of dough. Bakes about 15 minutes, until bottom is slightly browned and top is firm.
I transferred them immediately to the wire rack, although Isa calls to let them cool completely or near completely.
1 c powdered sugar
2 T Earth Balance, melted
2 T orange juice
1 t orange zest
Sift sugar into small bowl, mix in remaining ingredients.
Dip cooled scones into glaze and let set.