*Vegan* English Tea Scones

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English Tea Scones

 

Combine in a bowl:

2 cups flour

2-1/2 t baking powder

1/2 t salt

1/4 cup sugar

1 heaping T soy flour

Cut into dry ingredients - 1/4 cup oil

 

Add:

1/3 cup currants, raisins or golden raisins

1 t vanilla

2/3 to 3/4 cup water -- enough to make a pliable dough that holds

together

 

 

Gently form into a ball and turn onto a floured board/table. Knead

gently 10-12 strokes. Roll to 1/2 inch thick and cut with cookie

cutter. Optional sprinkle tops with sugar before baking. Bake at 425

on ungreased baking sheet about 2 inches apart for 10-12 minutes

(depends how big they are) or till lightly brown. Serve warm with

tofutti cream cheese and jam or preserves (raspberry).