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Title: Gingerbread Scones

1 3/4 C all purpose flour
3/4 C rolled oats
1/3 C light brown sugar
2 t ground ginger
1 1/2 t ground cinnamon
1/8 t ground cloves
1/4 t salt
2 t baking powder
1/2 t baking soda
1/2 C margarine, cold
1/3 C currants
1/3 C dried cranberries
1/2 C vegan milk
1 T white distilled vinegar
2 1/2 T unsulphured molasses
1 t vanilla extract

Preheat the oven to 400° F. Lightly oil a baking sheet.

To make the dough, in a large bowl, whisk together the flour, oats, brown sugar, ginger, cinnamon, cloves, salt, baking powder, and baking soda. Add the margarine to the dry ingredients and cut into small pieces with two knives or a pastry blender. you want a coarse crumbly batter. Stir in the currants and dried cranberries.

In a separate bowl mix together the vegan milk, vinegar, molasses, and vanilla. Because you're activating the vegan milk and vinegar to create "buttermilk," let this mixture stand for 5-10 minutes, then add it to the flour mixture. Mix just until the dough comes together. Do not overmix.

Gather the dough into a ball and pat out to a 1/2 inch thick round. Cut into 8-10 pieces and place them 1/2 inch apart on the baking sheet. If desired, brush with some vegan milk and sprinkle the tops with rolled oats.

Bake for 15-20 minutes or until golden brown.

From Joy of Vegan Baking
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