Lemon Scones

These are best eaten on the same day, as they go a bit dry afterwards. Although still delicious slathered with blueberry jam. It is the only jam partner for these scones. I made them just because my Dad bought blueberry jam. The recipe is from Vegan Yum Yum, who also has an intriguing suggestion for clotted cream, which I have yet to try due to my aversion to soy cream cheese. I actually prefer them with sugar rather than maple syrup, but that might be just me.

(makes 12-15 little scones)

INGREDIENTS

Scones:
2 cups flour
2 ½ tsp baking powder
½ tsp salt
zest of one lemon
1/3 cup margarine
2 Tbsp maple syrup (or sugar)
½ cup soy milk
3 Tbsp lemon juice

Glaze:
1/8 cup soy milk
1 tsp lemon juice
1 tsp icing sugar

METHOD

1. Preheat oven to 210 degrees Celcius.
2. Mix the flour, baking powder, salt and zest in a bowl. Rub the margarine into the dry ingredients with your fingers until the mixture resembles sand or fine breadcrumbs.
3. Mix the syrup, soy milk, and lemon juice together, and then add to dry ingredients. Mix with your hands until dough is just combined.
4. Roll out on a lightly floured surface and use a glass or cutters (for best effect) to form rounds two inches in diameter. Reroll excess and repeat.
5. Glaze tops and bake on a lined baking sheet for 12-15 mins till lightly browned on top.