Scones 2 cups whole wheat pastry flour 1 Tbsp. double-acting non-aluminum baking powder 1/4 tsp. salt 1/2 cup canola oil 1/2 cup plain nondairy milk, or as needed Preheat the oven to 450°F. Whisk together the flour, baking powder, and salt in a large mixing bowl. Cut in the oil with a fork until the mixture resembles coarse crumbs. Using a fork, stir in just enough of the nondairy milk so that a dough forms. Turn the dough out onto a lightly floured surface. Knead gently 20 to 25 times, then smooth into a ball. Roll into a 1/2-inch-thick circle. Using a floured 2 1/2-inch biscuit cutter (or a drinking glass), cut into scones. Place on an ungreased baking sheet. (For crustier scones, place about an inch apart. For softer scones, place so that the edges touch.) Bake for 10 to 12 minutes, or until the bottoms are lightly browned. Do not overbake. Serve hot or warm. Back to Menu