Lemon Poppy Scones

I'm shiny and I know it. Don't know why you want to blow it. Need a man who likes it rough, likes it rough. Likes it rough.
- Lady GaGa

These delicious scones are a collaboration between me and ilaughalittletooloud.blogspot.com. They are based on Isa's scone recipe, from Vegan With A Vengeance.  We had a lot of fun kneading these babies, they sure do like it rough. Not too sweet, it satisfied both our sweet tooths and that little voice that makes us eat healthy.


Lemon Poppy Scones

1 1/4 c almond milk
1 T apple cider vinegar
3 c whole wheat flour, plus extra for kneading
1/3 c sugar
2 T baking powder
1/4 t salt
1/3 c safflower oil, or any vegetable oil
2 T lemon zest
1 t lemon extract
1 T poppy seeds

Heat oven to 400F, lightly grease 2 baking sheets.

Combine wet ingredients into medium bowl. Sift dry ingredients into large bowl, add wet to dry and mix until thickens. Separate into two halves and knead real good, until no longer sticky. This make take a bit, but don't give up! Form into discs and cut each into 6 pieces a la slicing pizza. Bake until bottom is lightly browned, about 15 minutes. Remove from sheet immediately to cool.

Glaze
1/2 c powdered sugar
1 T safflower oil, or any vegetable oil
1 T lemon juice

Stir in small bowl. Coat completely cooled scones.

Cranberry-Orange Scones

Getting colder and colder, the leaves are turning over

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.

I add a bunch of dried cranberries to Isa Chandra Moskowitz's recipe from Vegan With a Vengeance. I made her orange glaze for the topping, and out came a seriously autumn scone. I'm noticing that my baked goods are often quite season-confused. Perhaps I will expand on this theme.

Better than a few, a whole big plate.

This was my first time with scones and I feel this is the start of a lovely friendship.

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.

Orange Glaze

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.