I was having a tea party, and of course I wanted to make scones. But I wanted to make vegan scones, because one of my guests is a vegan. I’m not experienced enough either as a baker or a vegan cook to transform a regular recipe into a vegan one, so I went in search of a vegan scone recipe. I found this one at allrecipes.com and decided to give it a chance – though the reviews did warn that the results resembled more a cookie than a scone. Indeed, they did, even though I didn’t use *any* of the soy milk and water the recipe asked for.
As cookies go, these were delicious. Chewy, full-flavored and just yummy. Some of the best cookies I’ve ever made, though probably with a flavor more suitable for adults (the kids all went for the glazed sugar cookies). In any case, I’d make them again even if I didn’t have vegan guests coming over. The one change I’d make is reducing the margarine & sugar somewhat (you will probably have to reduce the liquid as well).
- 2 cups all purpose flour
- 3/4 cup sugar
- 4 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup margarine
- 1/2 orange, zested & juiced
- 2 Tbsp. poppy seeds
Preheat oven to 400F. Oil two cookie sheets.
Sift the flour, sugar, baking powder and salt together. Add the margarine and work until the mixture resembles crumbs. Add the orange zest, juice and poppy seeds and mix well.
Scoop dough into cookie sheets (about 1/4 cup or 1-ice cream scoop sized) – the cookies will spread a lot, so make sure the scoops are far apart from each other.
Bake for 10-15 minutes or until the edges start to brown. Cool before serving.
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