Month: March 2014

Scones

• 2 cups flour
• 1/4 cup sugar
• 1 Tbsp baking powder
• 1 tsp baking soda
• 1 cup Silk soy, almond or coconutmilk, any flavor except chocolate
• 1/4 cup orange juice
• 1/3 cup dried cranberries
• 2 tsp grated orange zest
• 1/4 cup canola oil
• 1 cup coarsely chopped peeled pears

Glaze

• 2 cups confectioner’s sugar
• 3-4 Tbsp fresh orange juice
• 1/2 tsp salt
• 1 Tbsp grated orange zest

• 1.Preheat oven to 375°F.
• 2.Line a baking sheet with parchment paper or coat with cooking spray.
• 3.In a large bowl, whisk together flour, sugar, baking powder and baking soda. Set aside.
• 4.In a separate bowl, whisk together Silk, orange juice, cranberries, orange zest and canola oil.
• 5.Pour the wet mixture into the dry and mix together with a wooden spoon, stirring with as few strokes as possible. Fold in the chopped pears.
• 6.Use an ice cream scoop or large spoon to drop the batter onto prepared baking sheets, forming 12 scones.
• 7.Bake for 12-15 minutes or until tops are lightly browned.
• Make the glaze
• 8.Whisk all ingredients together until smooth and creamy.
• 9.Drizzle on warm scones.