Egg-Free/ Dairy Free Scones
2 cups, 2 tablespoon all purpose flour
1/2 heaping teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
sprinkling raw sugar for top of scones
1 teaspoon cream of tartar
5 tablespoon earth or smart balance - chilled in freezer for five minutes
3/4 cup soy milk, original, plus 2 tablespoon for painting top of scones
Preheat the oven to 400 degrees. Place all the dry ingredients (with 2 cups of flour) into a food processor with a steel blade and pulse until blended. Add the tablespoons of chilled earth balance (spread around the flour mixture) and pulse about 5 times. Then through the tube of the processor, slowly pour milk as the machine is on and let stay on until a large ball of dough starts to form. Dump the dough ball onto of a counter sprinkled with the 2 tablespoons of flour. Work quickly to form a ball and then flatten into a pizza like disc, but thicker - roughly 1/2 inch thick. Cut the disc into six thick "slices" or 8 smaller slices. Using a pastry brush, brush tops lightly with soy milk and sprinkle with raw sugar. Place on a greased baking pan and bake for roughly 15-17 minutes or until the dough has risen and started to get golden.
With all the baked good ready, place them out on a counter or table with butter and jams and coffee and your guests can start with these items as they are arriving, and while you make the final pieces of the brunch, frittata and yogurt with "fairy dust" and raspberries.