· 1/2 cup soy cream (or just plain soy/almond/etc. milk)
· 3/4 cup rice/almond/etc. milk
· 1 tbsp apple cider vinegar
· 3 cups all-purpose flour
· 1/3 cup sugar
· 2 tbsp baking powder
· 1/4 tsp salt
· 1/3 cup vegetable oil
· 3 tbsp finely grated orange zest
Orange Glaze: Sift sugar into bowl; add all other ingredients and mix till smooth.
o 1 cup confectioners' sugar
o 2 tbsp nonhydrogenated margarine, melted
o 2 tbsp fresh orange juice
o 1 tsp finely grated orange zest
Preheat oven to 400. Lightly grease cookie sheet.
In a bowl, combine soy cream, milk, vinegar; set aside.
In a large mixing bowl, sift together flour, sugar, baking powder, and salt. Add the milk-vinegar mixture, oil, orange zest; mix until just combined. The dough should be clumpy, not sticky.
Divide the dough in two. Knead one portion a few times, then form into a six-inch disk. Cut the disk into six slice, pizza-style, and place each slice on the prepared cookie sheet. Repeat with remaining dough. Bake for 12-15 minutes, until slightly browned on the bottom and firm on top. Transfer to a cooling rack.
Once the scones are cooled, pour the glaze over.
*This was my second attempt at making these scones. While they looked better, unfortunately they didn't taste as good. I didn't have any oranges, so I used the zest of a clementine. Don't do this! Good thing I barely used any of the zest because the scones were a bit bitter in the parts where there were zest! The first time, I followed the recipe exactly, and they came out tasting great.