Wednesday, March 17, 2010
Warm wheaty raisin nut scones. Quick, easy and great with morning tea or coffee. This recipe I've carried with me for years. Taken from The New Farm Vegetarian Cookbook and gypsy-fied so I can make these wherever I wander.
4 C flour
3 1/2 t baking powder
1 3/4 C soymilk ( I use whatever liquid is available and definitely NOT soy )
1/4 C oil
1/4 C sugar
1 C raisins (optional)
Mix dry ingredients, make a well in the center, add milk & oil.
Stir enough to moisten, turn onto a floured surface and knead a few minutes. Divide dough in half.
Roll each half into a 1/2" thick circle & cut dough into wedges.
Bake on an oiled cookie sheet for 10-15 minutes at 450 degrees.