Scone With the Wind: Sun-Dried Tomato-Olive Scones

Grab this

• 3/4 cup (180 ml) unsweetened soy milk
• 1 tbsp (15 ml) lemon juice
• 2 cups (250 g) all-purpose flour, plus a little for the work surface
• 1 tbsp baking powder
• 1/4 tsp fine salt
• 1 tsp dried oregano
• 5 tbsp (70 g) cold vegan butter, cut into small cubes
• 1/2 cup (80 g) oil-packed sun-dried tomatoes, well drained and finely chopped
• 1/3 cup (50 g) pitted Kalamata olives, finely chopped
• 2 tbsp thinly sliced green onion

Do this

1. Heat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Stir the soy milk and lemon juice together in a small cup. Let it stand for 5 minutes while you prepare the dry ingredients.
3. Whisk the flour, baking powder, salt and oregano together in a large bowl.
4. Add the cold vegan butter. Use your fingertips or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs with a few pea-size pieces remaining.
5. Stir in the sun-dried tomatoes, olives and green onion. Pour in the soy-milk mixture and gently fold just until a shaggy dough forms. Do not overmix.
6. Turn the dough onto a lightly floured surface and pat it into a round about 1 inch (2.5 cm) thick. Cut the round into 8 wedges and place them about 2 inches (5 cm) apart on the prepared baking sheet.
7. Bake for 16 to 18 minutes, until the tops and edges are golden. Cool on the pan for 5 minutes before serving warm or transferring to a rack.