These vegan scones are light and moist, somewhere between a squashed biscuit and a peaky pancake (unlike the scones of yore that doubled as door stops).
Prep time:10 minutes
Total time:40 minutes
Yield:Makes 10 scones
Walnut Scones with Maple Glaze
10 ouncesplain soy or almond milk
2 tablespoonsapple cider vinegar
3 cupsall-purpose flour
2 tablespoonsbaking powder
1/2 cupwhite granulated sugar
1/2 cupvegan margarine, plus extra
1/2 cupwalnuts, chopped
2 tablespoonsmaple syrup
1/3 cuppowdered sugar
Preheat oven to 375 degrees Fahrenheit.
Combine the milk and vinegar in a mixing bowl. Stir and set aside.
Combine the flour, salt, sugar and baking powder in a large mixing bowl. Stir until blended, about 1 minute. Add margarine in small quantities, using fingers to incorporate butter into flour. Continue until pebblelike clusters form, about 3 to 4 minutes.
Indent flour in the center of the mixing bowl. Pour half the milk into bowl. Stir with a wooden spoon until ingredients are blended, about 2 minutes. Add remaining milk and stir until incorporated, about 1 more minute. Add walnuts to batter.
Lightly coat an ice cream scoop with margarine. Scoop batter onto an aluminum or parchment-lined baking sheet. Cook scones for 20 to 25 minutes or until lightly browned and firm to the touch. Remove from oven and allow to cool.
To make a glaze, heat maple syrup in double boiler. Slowly add powdered sugar, stirring constantly until contents thicken, about 5 minutes. Drizzle glaze over scones.