Vegan Scones

Adapted from Cooking Light, April 1998:

3 c. all purpose flour 1/3 c. sugar 2 T baking powder 1/2 t baking soda 1/4 t salt 4 T canola oil 2/3 c raisins 3/4 c. soy milk 2 t lemon juice 1 T orange juice 1/2 T EnerG Egg Replacer plus 2 T warm water

Preheat oven to 400 degrees. Combine flour, sugar, baking powder, baking soda and salt; ;cut in oil with a fork until mixture resembles coarse meal. Stir in raisins. Combine soy milk, lemon juice, orange juice, and egg replacer+water; add to flour mixture until just moist.

Turn dough onto lightly floured surface and knead 4X. Roll into 12x6 inch rectangle. Cut into 8 squares, then cut each square into 2 triangles and place on baking sheet. Bake for 12 minutes.

Contributed by :

 * FOODALLERGYKITCHEN Y-Group