THIS RECIPE WAS adapted from a standard scone recipe by a skilled baker who’d never baked for a vegan, let alone a rabid date scone fan like Ashley Kramer. So she was a little nervous that she’d end up with “rock buns” but rest assured, these are excellent, in fact there’s no way to distinguish them from plain old non-vegan date scones.
3 cups flour
2 Tbsp baking powder
1/4 cup sugar
1/4 tsp salt
1/3 cup vegetable oil
1 1/4 cup soy milk or rice milk
1 cup chopped dates
2 tsp apple cider vinegar (optional)
Preheat oven to 200 degrees C.
In a large mixing bowl, sift together the flour, baking powder, sugar, and salt.
Add the oil, soy or rice milk (she used soy milk).
Mix until just combined; the dough should be clumpy and not sticky. Even if there is still a light dusting of flour left over on the outside, that’s fine.
Drop 1/4 cup sized blobs onto a greased tray.
Bake for 12-15 minutes until slightly browned on the bottom and firm on the top.
Kramer’s Rating = So Good! Try them with Anathoth’s lovely apricot jam.