Guest guest Posted June 12, 2005 Report Share Posted June 12, 2005 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). Quote Link to comment Share on other sites More sharing options...
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