Blueberry Almond Scones

Joni accidentally opened an extra box of soymilk, so I thought I'd make some scones. Of course in our house, we call them sconces - back in my Starbucks days there were a few customers who were unaware of the difference between pastries and home decor. I can't find my copy of Vegan with a Vengeance for some odd reason so I had to use my google-fu, and altered this recipe to match my ingredients.

Cherry Almond Scones

1 C. All-Purpose White Flour
1 C. Whole Wheat Flour
1⁄2 C. Turbinado/Raw Sugar
2 t. Baking Powder
1⁄2 t. Baking Soda
1⁄2 t. Kosher Salt
1⁄4 C. Margarine
1⁄2 C. Soymilk (plain or vanilla)
1 t. Vanilla Extract
3⁄4 C. Fresh or Frozen Wild Blueberries
1⁄2 C. Slivered Almonds
Extra Soymilk and Sugar, for topping

1. Preheat the oven to 400º.

2. Mix together the flours, sugar, baking powder, baking soda, and salt. Add the margarine and cut into the flour mixture using a pastry cutter (two butter knives held together) or your fingers, until the mixture resembles a coarse, crumbly meal.

3. Add the soymilk, almond extract, blueberries and almonds. Mix well with a wooden spoon or your hands until the mixture comes together to form a dough. You may need to add an extra tablespoon of soymilk if the mixture is too dry.

4. Scoop the scones in approximately half-cup mounds onto a cookie sheet and press the tops flat; round the edges if needed.

5. Brush the tops with a bit of soymilk (I used my fingers) and sprinkle with sugar. Bake for 15 to 18 minutes, until the edges and bottom are golden. Place scones on a plate to cool.

Makes 9.