Life's been a little hectic and it's been a while since I posted, but this morning I really felt like making scones. The orange is not overwhelming in these, but still gives it a nice twist on an old regular. (By the way, in the background you can see my gardening experiments! I hope to write more soon about those!)Here it goes:
2 1/2 c. all purpose flour
2 tbsp baking powder
1/4 tsp salt
1/2 c. margarine
1 c. blueberries (fresh or frozen)
3/4 c. soy milk
zest of one orange
juice of 1/2 orange
2 tbsp flaxseeds, ground
6 tbsp water
2 tbsp sugar
Preheat the oven to 425 F. In a small bowl, combine soy milk and juice of one orange. (I was trying to get it to curdle a little bit the way soy milk does with apple cider vinegar or lemon juice, but it didn't quite do it.) In a medium bowl, beat flaxseeds with water until an eggy consistency. Add lemon zest and sugar. In a large bowl, combine dry ingredients and, using your hands, mix the margarine thoroughly so you have a somewhat crumbly flour mess. Then mix in the blueberries so they're distributed throughout the mixture. Then add the soy milk mixture (reserving just a little bit) to the flaxseed mixture, and mix thoroughly. Add wet to dry and try to make it into a homogeneous mixture without overmixing. Divide in half and press into a wheel (3/4'' thick) on a floured surface. The dough will be sticky, so sprinkle some flour on top to make it manageable. Cut into 8 pieces, and place them on a baking sheet. Repeat with the other half. Then brush a little bit of the soy milk you reserved onto each scone, so that they brown nicely. Bake for about 20 minutes.
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