Wednesday, July 29, 2009

Vegan Lemon Scones

2 cups flour
3 tsp baking powder
1/4 tsp salt
1/4 cup sugar
1/4 cup margarine
1 lemon, zested and juiced
1/4 tsp almond extract
1/4 tsp vanilla
3/4 cup soymilk

Preheat oven to 425 F

Mix dry ingredients and then cut in margarine so it is crumbly. Mix in the milk, lemon zest and juice, almond extract and vanilla, stiring as little as possible but still mixing everything.

Put spoonfuls onto a non-greased cookie sheet and bake for 10-13 minutes or until golden brown.

I also tried putting a hand full of raspberries in half. They turned out a little more cakey because i had to stir them more, and you need to watch out that the bottoms dont burn! especially where the berries peek out.

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