SCONES WITH VARIATIONS

Oil a baking sheet

Preheat oven to 350 degrees

Preparation time: 20 minutes

Yield: 16 small scones

4-cups whole-wheat flour

4-teaspoons baking powder

1-cup canola oil

1-cup nut, rice, or soy milk

¼-cup agave nectar

In a standing mixing bowl mix the flour and baking powder.  Mix in any optional ingredients.  Add the oil, milk, agave nectar and mix until uniform. 

Roll dough into 2 round circles each about 1-inch thick on a floured surface.  Cut the circle into 8 equal pie shaped slices.  Mark with fork tines on top and place on an oiled baking sheet. 

Bake at 350 degrees for 15 minutes. 

Serve with buttery spread and jam or just warm from the oven. 

VARIATIONS

Cranberry Orange-juice and zest of 1 orange and 1-cup dry cranberries

Blueberry1-cup dried blueberries

Cinnamon Date or Cinnamon Raisins 1-tablespoon cinnamon and 1-cup raisins or 1-cup chopped dates

Almond-2-teaspoons almond extract, and 1-cup smashed almonds,

Chocolate Chip-2-teaspoons vanilla extract and 1-cup of chocolate chips

Lemon Poppy Seed-juice and zest of 2 lemons and 2-tablespoons of poppy seeds.

 Clotted Cream Substitute

1/4-cup buttery spread

1/4-cup agave nectar

Mix the two ingredients and serve with the warm scones.