In The Oven

2 cups all-purpose flour, plus more for dusting
1/4 cup plus 1 tablespoon granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon grated lemon zest (from 1 medium lemon)
1/2 teaspoon fine salt
8 tablespoons cold cubes of earth balance vegan margarine
3/4 cup almond milk
1/4 cup frozen blueberries kept in the freezer until ready to use

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found this recipe on joyofbaking.com, but made a few adjustments

2 cups all purpose flour
1/4 cup white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup earth balance margarine (softened)
1/4 cup earth balance shortening (softened)
2/3 cup almond milk with 1 tablespoon vinegar
1/2 cup jam

in your mixer whisk together the flour, sugar, baking powder, baking soda, and salt. Cut the butter into small pieces and blend into the flour mixture. You want the mixture to look like coarse crumbs. Add the almond milk and vinegar and stir just until the dough comes together
in the recipe instructions on joyofbaking they say to cut them out, I just rolled them into balls and flattened with my palm. then make a well in the ball of dough with your thumb, make sure you haven’t pierced the bottom of the scone, then fill that well with jam.

375F for about 20 minutes

… I forgot to take a picture, and we ate them all, so next time I’ll upload a picture

makes 6-8 scones depending on the size you would like

I say ‘?’ because I added oats, and I’m not sure if scones can ever have oats and be considered scones still. They’re like a scone shaped muffin basically.

Once again I find a recipe on the trusty internet and it is a total flop. I had to alter it. I was unable to start over since I ran out of flour, and I needed to make lunch for work tomorrow! I don’t know what this recipe started with because I jotted it all down on a piece of paper and added everything I had to add to thicken it to the paper as well. this is what the recipe became.

2 cups of flour
1/3 cups brown sugar
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
1 1/2 teaspoon cinnamon(after typing that I realize I forgot to add it, would be better with it for sure! I’ll put some on top, or inside with some marg.)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup margarine
1/2 cup soy milk
1 cup oats
1 1/2 teaspoon vanilla(also forgot)
1/2 cup pumpkin puree

400F
20mins

obviously I made mistakes

that’s what I get for throwing notes down super fast in no order on a piece of paper the size of a post-it note.
still decent, I don’t know if I’d ever be tempted to make again though
probably would try a different recipe
I sprinkled some white sugar on top before baked. Once out of the oven I poked a piece of crystallized ginger inside.