My mom used to make these for breakfast on weekends, but you could whip a batch up for a British tea time too. They’re delicate little Scottish scones that you break in half and load up with berries and whipped cream. Definitely best eaten when they’re warm. Each bite is like a dream.
Ingredients
2 cups flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup cold margarine
2/3 cup soy milk
Directions
In a medium bowl, mix together the flour, baking powder, and salt. Quickly cut the cold margarine in with a knife until the mixture resembles coarse crumbs. Then stir in the soy milk quickly with a fork and mix until the dough follows the fork around the bowl.
On a lightly floured surface, turn out the dough and knead it quickly about 8-10 times, handling it gently. Pat the dough out to 1/2″ thickness and cut circles out with a 2″ round cutter or glass, using a straight-down-then-twist motion. Place on a parchment-lined baking sheet, setting them apart for crusty biscuits or close together with the sides touching for softer ones.
Bake at 450F for 12-15 minutes until they start to separate in the middle and are lightly golden. Serve hot from the oven with dairy-free whipped cream, your favorite berries, or just some jam or honey.
Leave a Reply