Sorry for the crummy photo, the light in my kitchen is really dim so I had to use the flash on my phone!
Scones: Cinnamon Raisin, Vanilla Pear, & Pumpkin Walnut
- 4 cups all purpose flour
- 6 tsp baking powder
- 1/2 tsp salt
- 2 tbs vegan sugar
- 1¾ to 2 cups non-dairy milk of your choice (plain/original flavor and unsweetened is best for this recipe)
Mix this all together and work it into a dough using a whisk/fork/mixer/your hands. Once it’s thoroughly mixed, divide it into thirds. Put each third into a bowl - each of these will make one small batch of scones.
- For cinnamon raisin add ⅓ cup baking raisins, cinnamon to taste, and about 1/6 cup vegan margarine. Mix thoroughly.
- For vanilla pear add 1 tsp vanilla extract and about 1/6 cup vegan margarine. Slice pears and add them to the top of the scone. Sprinkle some sugar on the tops of the pears. (If the pear is soft enough, you could also mush it up and use it to replace the margarine)
- For pumpkin walnut add 1/6 cup pureed pumpkin and ⅓ cup nuts. You can also add nutmeg, cloves, cinnamon, ginger, etc. to taste.
Use a spoon to place dough balls onto cookie sheet. Bake for 10-12 minutes at 450˚F or until the bottoms are browned.
PS: If you want to switch up the flavors and all three flavors you decide on use margarine, you can just mix that into the original batch; I only did it after dividing because I replaced the margarine in the pumpkin walnut with pumpkin puree.
Tagged as: vegan. baking. scones.