There are some cookbooks, or in this case, websites, that manage to produce impossibly sumptuous recipes each and everytime you crack the cover. It doesn’t matter if it comes from an entirely different section or category, these prized treasures can simply do no wrong when it comes to baking. This has been the case for me with my discovery of Baking Sheet. Multiple times now, I’ve been able to just pull a recipe at random, seduced by the gorgeous, practically pornographic photography, convert it the standards of veganism, and create a dessert with wild success.
These particular scones are so unbelievably delicious and versatile, you will find that I’m not crazy to have made them on atleast two dozen separate occassions now! The only main adjustment is to convert the butter to a soy-based margarine, and the rest of the additions are so flexible, you can’t possibly become bored! Another beauty of making such a small batch is that you get to try lots of different combinations without any becoming bland or ho-hum.
Lacking both fresh and dried cranberries this time around, I’ve found dried apricots to be a huge hit with my mother. I can make a batch of these every morning, only to find that she’s finished them off by the end of that evening. In the past I’ve also used dried pears, apples, and even… (shh) chocolate chips. For the liquid, I was surprised how well the orange goes with most fruits, so I tend to stick with it, but lemon also packs a nice citrus-y kick, or on the other side of the spectrum, a vanilla soymilk could be a creamy, sweeter modification. Really, anything you can think of in terms of flavor can go, I have yet to discover a failing scone produced by this ingenious formula.
So what are you waiting for? Get your butt over to Baking Sheet, you won’t be disappointed!