What we ate for dinner

I’m going to keep this post short because I’m watching a sleeping baby this afternoon and she could wake up at any moment. I’ve been wanting to share this orange scone recipe for a long time. I’ve been making it for years, and I continue to love it and crave it. In fact, I whipped up half a batch with the last of our flour and our last orange this morning. It’s a recipe from Isa Chandra Moskowitz’s Vegan With A Vengeance, although I’ve subbed cow milk for soy when it’s all I had around and it works fine either way (don’t tell the vegan police). I also rarely buy cream and usually just use extra milk instead.

Glazed Orange Scones

from Vegan With a Vengeance with minor adaptations

Ingredients:

1/2 C soy cream (or milk)
3/4 C milk (rice, soy, or cow all work fine)
1 Tbsp apple cider vinegar
3 C all-purpose flour
1/3 C sugar
2 Tbsp baking powder
1/4 tsp salt
1/3 C vegetable oil
3 Tbsp finely grated orange zest
Orange glaze (recipe follows)

Preheat oven to 400 degrees. Lightly grease a cookie sheet.

Combine the soy cream, milk, and vinegar. Set aside.

In a large bowl, sift together the flour, sugar, baking powder, & salt. Add the milk mixture, oil, and orange zest. Mix until just combined, so that the dough is clumpy (not sticky), and there’s still a some flour dusting the bowl.

Divide the dough into two portions. Form each portion into a 6-inch disk, and cut each disk into 6 wedges. Arrange the wedges on the prepared cookie sheet and bake for 12-15 minutes (until slightly brown & firm on top). While scones are still warm, top each with about 2Tbsp orange glaze.

Orange Glaze

Ingredients:

1 C confectioners’ sugar
2 Tbsp nonhydrogenated margarine, melted
2 Tbsp fresh orange juice
1 tsp finely grated orange zest

Mix together all ingredients in a mixing bowl until smooth.