These are not just any old scones. These are fresh vegan scones that you can cook and eat while they are still hot. They are delish and so so easy to make. I like to make them with blueberries or chocolate chips, but I bet anything you add in will taste great.

3 cups all purpose flour
2 tbs baking powder
1/4 cup sugar
1/4 tsp salt
1/2 cup vegetable oil
1/2 cup soy cream (rice or soy milk are good substitute)
3/4 cup rice or soy milk plus 2 tsp apple cider vinegar

Preheat oven to 400 degrees. Lightly grease a cookie sheet.

In a large mixing bowl, sift together the flour, baking powder, sugar, and salt. Add the oil, soy cream, and rice milk. Mix until just combined; the dough should be clumpy, and not sticky. Even if there is still a light dusting of flour, that’s okay.

Drop by 1/4 cupfuls onto a greased cookie sheet and pat the tops lightly to round them out. Bake 10-12 minutes, until slightly browned on the bottom and firm on the top.

Variations:

Berry Scones: Fold in 1 1/2 cups of fresh berries.
Chocolate Chip Scones: Add 1 tsp vanilla extract to the liquid ingredients, add 2 tsp sugar, fold in 1 cup chocolate chips.
Maple Walnut: Add 2 tsp maple extract to the liquid ingrediants, add 2 tsp of sugar. Fold in 1 1/2 cups walnuts.