Vegetarian

Vegetarian or Vegan Recipe: Orange Raisin Scones

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12 Delicious, Quick and Easy Scones: Vegan or Ovo-Lacto Vegetarian

My daughter with baby is in heaven when I make these delicious, quick and easy orange raisin scones. She said this recipe would attract nursing mothers from miles around. Fortunately there aren't too many in the neighborhood, because they were eaten up in record time!

Scones are very easy and flexible - just add a little water if the dough is very stiff, and a bit more flour if it seems too sticky. You'll need a cookie sheet to bake them on - it won't need oiling. Like all scones, these are best eaten warm from the oven - for breakfast, with soups, salads, fruit, or smoothies.

Ingredients:

• 2 cups all-purpose flour
• 1 cup whole wheat or whole spelt flour
• 2 - 4 Tbslp raw cane sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• Approx 2 tsp finely grated orange rind - one orange will do
• 2/3 cup Thompson raisins
• Vegan Version:
• 1/2 cup frozen Earth Balance veggie spread
• Juice of one orange: combine with hemp or soy milk to make 3/4 cup
• 2 Tblsp ground flax seed
• Ovo-Lacto Vegetarian:
• 1/2 cup cold unsalted butter
• Juice of one orange: combine with buttermilk to make 1/2 cup
• 2 eggs

Directions:

1. Preheat oven to 375 degrees
2. Measure raisings into a bowl, and coverwith boiling
3. Combine dry ingredients
4. Grate orange rind into the dry ingredients
5. Cut in butter or veggie sticks with a pastry blender until the mixture is mealy
6. Add the raisins and liquid, mix together to make a soft dough.
7. Add a bit of water or flour if it's too dry or wet
8. Knead lightly for a couple of minutes until firm
9. Divide and pat into two 6 inch rounds and slice each into 6 wedges.
10. Arrange on the cookie sheet and bake for 15 minutes, middle of the oven, until lightly browned
11. Slide onto a rack to cool for a few minutes.