Ingredients
- 1 1/2 Cups All-Purpose Flour
- 1 Cup Whole Wheat Pastry Flour
- 1/2 Cup Granulated Sugar
- 2 Teaspoons Baking Powder
- 3/4 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Ground Nutmeg
- 5 Tablespoons Non-Dairy Margarine, Chilled
- 3/4 Cup Toasted and Chopped Walnuts
- 2/3 Cup + 2 - 3 Tablespoons Vegan Nog
- 1/2 Teaspoon Vanilla Extract
- 4 Teaspoons Turbinado Suga
Preparation
Step 1
Preheat your oven to 375 degrees and line a baking sheet with either parchment paper or a silpat.
Mix both flours, sugar, baking powder and soda, salt, and spices together in a large bowl until thoroughly blended. Cut the margarine into tablespoon-sized pieces before dropping them into the dry goods. Using a pastry cutter or two forks, cut in the margarine until you have coarse crumbs with chunks of margarine no larger than the size of a lentil. Toss in the walnuts, and pour in 2/3 cup plus 2 tablespoons of the nog along with the vanilla. Switch over to a spatula to mix the dough, drizzling in additional nog as needed if the batter is on the dry side. You should end up a slightly sticky dough but cooperative dough.
Measure out around 1/3 - 1/2 cup of batter for each scone, and use lightly moistened hands to shape them into even rounds. You should end up with 8 equal scones. Sprinkle each with 1/2 teaspoon of turbinado sugar.
Bake for 14 - 16 minutes, until golden brown all over. Serve warm or cool on a wire rack for later. Place in an air-tight container or wrap tightly in plastic and store in the fridge for up to 3 days.
Makes 8 Scone