from Vegan with a Vengeance by Isa Chandra Moskowitz
1/2 c soy cream (I used Silk plain coffee creamer)
3/4 c rice or soy milk
1 tbsp apple cider vinegar
3 c all-purpose flour
1/3 c sugar
2 tbsp baking powder
1/4 tsp salt
1/3 c vegetable oil
3 tbsp finely grated (blood) orange zest
Orange Glaze (recipe follows)
Preheat oven to 400F. Lightly grease a cookie sheet.
In a measuring cup, combine the soy cream, rice milk, and vinegar, set aside.
In a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Add the rice milk mixture, oil, and orange zest; mix until just combined; the dough should be clumpy and not sticky. Even if there is still a light dusting of flour it’s okay.
Divide the dough in two. Knead one portion a few times, then form into a 6-inch disk. Cut the disk into six slices, pizza-style, and place each slice on the prepared cookie sheet. Do the same with the remaining dough. Bake for 12 to 15 minutes, until slightly browned on the bottom and firm on top. Transfer to a cooling rack.
When cool (if they are still only slightly warm that is okay) transfer to parchment paper. Pour about 2 tablespoons Orange Glaze over the scones; let the tops set before eating. If you simply can’t wait, prepare to have sticky fingers. Makes 1 dozen scones.
1 c confectioner’s sugar
2 tbsp nonhydrogenated margarine, melted
2 tbsp fresh orange juice
1 tsp finely grated orange zest
Sift the confectioner’s sugar into a mixing bowl; add all the other ingredients and mix until smooth.