Vegan Orange Scones

Ingredients: 

2 cups unbleached all-purpose flour

1/2 cup evaporated cane sugar + 1 T

1 T baking powder (I substitue 1 t. baking powder and 2t. cream of tartar due to corn allergy)

1/2 t. baking soda

1 t. salt

1/2 t. ground nutmeg

1/2 orange juice + 1 T

2 t. orange extract (I didn't use)

1 T orange zest, grated

1/2 c. Earth Balance, room temperature (I used the coconut one)

Preheat oven to 350 F.

In a large bowl, mix together flour, 1/2 c sugar, baking powder, baking soda, salt and nutmeg. In a separate bowl, whisk together 1/2 c of the orange juice, orange extract and orange zest. Add to the flour mixture and mix until well combined. Add the Earth Balance and mix well.

Lightly flour a flat surface and knead the dough for about a minute. Form the dough into a ball and then shape into a small pizza crust shape, lightly flattening down the dough into the desired thickness (about 1-in/2.5-cm thick). Cut the dough with a large knife into four wedges (I divided these into four more pieces=16 pieces total), just like you would a pizza. Place each pie wedge onto a baking sheet. Using a pastry brush or your fingers, cover the deough with the remaining 1 T of orange juice. Sprinkle with remaining 1 T of sugar. Bake 15-minutes. Remove from oven and place on wire rack to cool. Serve with your favorite jam.

(serves 8) Per serving: 260 calories, 11 g fat (3 sat), 0 mg chol, 36 g carb, 1 g fiber, 3 g protein

Although these don't have the super flaky consistency of my regular scones, these were super tasty and the edges were nice and crispy up to a few hours after baking. I'm looking forward to trying more recipes from this book!

Recipe from Skinny Bitch Ultimate Every day cook book