mayday vegan scone recipe

5 1/2 cups flour
2 1/4 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 1/2 sticks soy margarine
1/2 cup soy milk
1 1/4 cups maple syrup
1 teaspoon vanilla

Fruit of choice:
2 sliced bananas
1 cup sliced strawberries
1 cup chopped peaches
1 cup blueberries

1 cup pecans or walnuts
(or for maple almond scones use: 1/2 teaspoon almond extract and 1 cup sliced almonds)

In mixer, combine dry ingredients.
Cut margarine into pieces and add to dry.
Mix until coarse crumbs.
Add soy milk, maple syrup, vanilla and fruit.
Mix until just barely combined.
Turn onto table, knead dough one or two times until it comes together.
Cut dough in half and flatten into 2 circles.
Cut each in 6 wedges.

Bake 325˚ (300˚ on dial) for 20 minutes or until toothpick comes out clean.

It is important not to over mix this dough as it tends to get wet. The trick is to mix as little as possible and leave the fruit pieces as whole as possible.