My husband Mike is the best baker ever (flattery gets you more baked goods!). Here is his veganized recipe for almond poppyseed scones. The poppy seeds can be left out and they are just as good. We have also made them with blueberries folded in at the end of mixing, but that is a little trickier because the dough gets really wet if you are not careful.
ALMOND-POPPY SEED SCONES
1 Tbsp ground flax seeds
3 Tbsp water
2 cups all-purpose flour
1/3 cup unrefinded sugar
2 tablespoons poppy seeds
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup solid vegetable shortening, chilled and cut into bits
1/4 cup earth balance vegan margarine; chilled and cut into bits
1/3 cup tofutti sour cream
2 teaspoons almond extract
sugar for sprinkling
Preheat the oven to 400 degrees F.
Mix ground flax seeds and water with a fork in a small bowl and set aside. This is the egg replacement.
Mix the flour, sugar, poppy seeds, baking powder and salt in a bowl. Add the shortening and the margarine and cut in using a pastry cutter or fingers until you get a coarse meal (avoid using hands as it heats up the margarine).
Whisk tofutti sour cream, flax/water mixture and almond extract in a small bowl to blend. Add to the flour mixture and combine with hands until incorporated, be careful not to overwork the dough or you will have bricks.
Transfer dough to a lightly floured work surface. Cut the dough in half. Press the dough into two rounds about 3/4″ thick (about 6″ across). Cut into quarters and sprinkle with sugar. Place the scones on a heavy baking sheet, spacing about 1-inch apart.
Bake in 400 degree F oven until lightly browned, about 17-18 minutes.