This possibly the most quintessential of my mother’s recipes. These were made so many times growing up and were always the one thing I asked her to bake when I came home after moving away. The version I always remember her making had cinnamon and raisins, so that’s how I’ve chosen to share the recipe. See pictures below for the original recipe (which you can see was well worn).
- 3 cups flour
- 6 tsp baking powder
- 3 tbsp granulated sugar
- 3/4 cup Earth balance (cold)
- 1 1/3 cup soy milk (plus 2 tbsp for brushing)
- 3/4 cup raisins
- 1/4 cup granulated sugar + 1 tbsp cinnamon (for dusting)
Yield: approx. 1 dozen.
Preheat oven to 375o.
In a large bowl, whisk together the dry ingredients. Cut in the Earth balance until the size of peas. Mix in raisins and then add the soy milk and knead lightly. In a separate bowl, mix together the sugar and cinnamon.
Shape in rounds about 6” across. Cut across tops and about 1/2” deep. Brush soy milk over the tops of the scones and then dust with the cinnamon sugar.
Bake in oven for 15 minutes or until golden brown.
1) Plain scones: omit the raisins and cinnamon sugar.
2) Cinnamon roll style: roll dough into a rectangle 12”x18”x1” thick. Spread with Earth balance. Cover with brown sugar and sprinkle with cinnamon. Roll up jelly roll style and seal edge. Cut into 8 equal rounds. Place on a cookie sheet about ¾” apart. Bake for 20 mins or until golden brown.