I got up early Saturday morning and made these Lemon cranberry scones. They were delicious! I modified the recipe I found on veganyumyum.com
2 c organic whole wheat flour
2 1/2 tsp organic baking powder
1/2 tsp salt
1/3 c earth balance vegan butter
3 tbsp organic grade A maple syrup
1/2 c unsweetened soymilk
2 tbsp fresh lemon juice
2 tbsp fresh juiced apple juice
Preheat oven to 400 degrees F.
Whisk together dry ingredients in a mixing bowl. Mix the wet ingredients together. Using a pastry cuttter or a fork, blend the Earth Balance into the dry ingredients until there are no chunks of margarine left and the mixture looks like damp sand.
Pour in the wet ingredients and mix with your hands to form a soft dough. Only mix until just combined, adding more flour if the mixture is too wet. Turn out the dough onto a floured surface and roll out to a square slab about 1″ thick. Using a knife cut out scones into triangles and place them on a cookie sheet. Bake 12-15 minutes
*I brushed the top of them with a mixture of soymilk and powdered sugar before they went into the oven