Vegan Sconefest 2010

Pardon my pictures; my camera is horrid for indoor food pictures in this house – everything seems to turn out a little orange and a little blurry (little better now after another round of color corrections – wonder what’s up with that?).  I made a gazillion batches of these, to separate into 30 containers of about 12-14 each for my coworkers.
Adapted from a recipe on vegweb.com

Ingredients
2 cups flour
1 T baking powder
1/4 t salt
2 T turbinado sugar (plus more for board)
1/4 C vegan margarine (soften if needed)
2/3-3/4 C soy milk

Add ons:
1/2 C raisins and 3 T cinnamon
1/2 C dried cranberries, 2 T orange zest, 1/2 orange juiced
1/2 C chocolate chips

Process
Mix dry ingredients.  Use a pastry cutter to cut in margarine until it forms crumbles in the flour.  Add flavorings and stir.  Add soy milk bit by bit until dough forms into a ball.  I use a stand mixer for this with a dough hook.  Cover a cutting board with a thin layer of turbinado sugar. Divide ball into 4-6 even pieces, place on  your sugared board, flatten to about 1/3 inch thick and sprinkle liberally with sugar.  Use a pizza cutter or knife to cut into pie shaped slices.  Bake at 425* (or just under) until slightly browned on the top.  This will take 10-15 minutes.