Scones
24 scones

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Cranberry Lemon Scones
Scones are meant to be a snack or part of a light-meal, they should be small in size not the giants that are offered at the local coffeehouse. Scones should have the lightness and tenderness of breakfast biscuits. Serve them with butter and preserves or try some of the flavor combinations listed below. 
Ingredients:
1-1/4 to 1-1/2 cups flour
1/2 cup oats
2 tablespoons brown sugar
4 teaspoons baking powder
​4 tablespoons unsalted plant based butter
1 teaspoon vanilla
1/2 cup non-fat plain vegan yogurt
1 tablespoon flax meal + 3 tablespoons water
Directions:
  1. Pre-heat oven to 400-degrees. Coat a baking sheet with cooking spray.
  2. In a small bowl mix flax meal and water, set aside.
  3. In a large bowl combine 1-1/4 cups flour, oats, sugar and baking powder, mixing well.
  4. Cut butter into small squares. Mix the butter into the flour mixture by using your fingers to rub the butter pieces into the flour until the mixture resembles course meal.  
  5. In a small bowl combine the vanilla, yogurt and flax meal until smooth.
  6. Mix the yogurt/ flax meal mixture into the dry ingredients until a soft dough forms, adding a little more flour if necessary if dough becomes too sticky.
  7. Add the fruit or chocolate (see note below) mixing well.
  8. Roll the dough on a lightly floured work space into a 3/4-inch thick layer.
  9. Cut the scones using a 2-inch cookie cutter. (You can use the opening of a glass if you don't have a cookie cutter.)
  10. Place the scones on the prepared baking sheet. At this point you can sprinkle a little sugar on top of the scones.
  11. Bake for about 10 minutes. The scones should be firm to the touch. Serve warm.
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Chocolate Chip Scones
Scone Variations:
Cranberry Lemon Scones-add 1/4 cup dried cranberries and 2 teaspoons lemon zest to the dough, mix well.
Chocolate Chip Scones-add 1/2 cup chocolate chips to the dough.
Blueberry Scones-gently place fresh or frozen blueberries to the scones after cutting them out.
Cinnamon Raisin Scones- add 1 teaspoon cinnamon and 1/4 cup raisins do dough, mixing well.
Nutritional information based per basic scone recipe.
Calories 57, Fat 2.3g, Cholesterol 13mg, Sodium 19mg
Carbohydrates 7.5g, Sugars 1.0g, Protein 1.6g