Vegan Scones

For the past five weeks, I was at Northwestern University attending a summer theatre program. So far, it was the best experience of my life: I learned so much about life and met so many wonderful people. For the first time in my life, the majority of my friends were or had been vegetarian. One of my closest friends, Lily, was a vegan. I was vegetarian for a little over a year, but that was all the exposure I had ever had to that kind of lifestyle. I was so intrigued by the choice she made and how she went about her life as a vegan. It was inspiring to see her be proactive about animal respect and it made me want to follow in her footsteps. Thank you Lily. Hopefully you will make this recipe and enjoy them as much as I do!

3 cups all-purpose flour
2 tbsp baking powder
¼ cup sugar, plus extra for sprinkling over the tops
¼ tsp salt
1/3 cup vegetable oil
½ cup soy cream (soy/rice milk is a fine substitution)
¾ cup rice or soy milk plus 2 teaspoons apple cider vinegar

Preheat oven to 400 degrees. Lightly grease or line a baking sheet.
In a mixing bowl, sift the flour, baking powder, sugar, and salt together. Add the oil, soy cream, and rice milk. MIx until just combined. The dough should be clumpy and not sticky. If there is still a little bit of flour left over, thats okay.
Drop by ¼ cupfuls onto the baking sheet and sprinkle with a bit of sugar. Bake for 12-15 minutes, until slightly browned on the bottom and firm on the top.

Variations:
Berry Scones (pictured above): Fold in 1½ cups fresh berries
Chocolate Chip scones: Add 1 tsp vanilla extract to the liquid ingredients, add 2 tbsp sugar to the dry ingredients, and fold in 1 cup chocolate chips.
Maple Walnut: Add 2 tsp maple extract to the liquid ingredients, add 2 tbsp sugar to the dryr ingredients, and fold in 1½ cups of walnuts.

Recipe from: Vegan With A Vengeance by Isa Chandra Moskowitz