tea party for her birthday, and these scones were my favorite thing on the menu (which also included tea sandwiches--cucumber with earth balance; tofutti cream cheese and tomato, faux chicken salad; and mini cupcakes). I had intended to use a recipe I found online for current scones, but when it turned out to have some issues, I came up with this instead.
1 3/4 cups unbleached flour
1/4 c. whole wheat pastry flour (or whole wheat flour)
1/2 c. sugar
2 t. baking powder
1/4 t. salt
1/3 c. Earth Balance margarine
zest of one organic orange
1/2 c. soy milk
Preheat oven to 350
Combine flours, sugar, baking powder and salt in a medium bowl. Whisk to combine. Cut in margarine with pastry cutter. Add orange zest and stir to incorporate.
Add milk, and stir with a fork until milk is worked in, then mix with your hands. Dough should be soft--add more milk a teaspoon at a time, if needed. Form a ball and press dough into a circle 1/2" thick on a
floured cookie sheet.
With a floured knife, make 4 cuts most of the way through the dough creating 8 triangular pieces. Bake for 25 minutes, or until toothpick inserted in center comes out clean.
Serve warm with margarine, jelly, soy whipped cream... enjoy!