Cranberry-Lemon Scones

5.0 (1 reviews)

2 cups all-purpose flour
1 Tbsp. baking powder
5 Tbsp. sugar
1/2 tsp. salt
3 Tbsp. margarine
Egg replacer equivalent of 1 egg
1/2 cup dried cranberries
1 lemon, zested and juiced
3/4 cup soy milk

• Mix together the flour, the baking powder, 3 Tbsp. of the sugar, and the salt. Cut in the margarine until the mixture resembles course crumbs. Stir in the egg replacer, cranberries, and lemon juice and zest.
• Gradually add the soy milk until a thick dough is formed. (It may take more or less than 3/4 cup.) Turn out onto a floured board and knead lightly.
• Roll out to 3/4-inch thickness and cut into rounds with a cookie cutter or slice into triangles. Brush the tops with a little soy milk and sprinkle with the remaining sugar.
• Bake in a preheated 450°F oven for about 10 to 15 minutes, until golden brown. Serve warm.

Makes 12 to 16 scones

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind