1 tablespoon baking powder

¼ cup sugar

¼ cup cold soy margarine without dairy products

1/3 to ½ cup soy milk

½ teaspoon lemon juice

½ cup dried cranberries

 

Preheat oven to 350 degrees and oil 2 baking sheets. Pour 1/3 cup of soymilk into a measuring cup, add ½ teaspoon lemon juice and stir. Let stand for 10 minutes before using. In a separate bowl, place flour, baking powder and sugar. Mix well. Cut soy margarine into flour mixture with 2 knives until the soy margarine is in very small pieces. The smaller the pieces are, the better the scones will be. Stir dried cranberries into flour mixture. Pour soymilk mixture into flour mixture and mix. If dough is too dry, add more soymilk. Knead dough lightly on a flat surface then roll out to ½ inch thickness. Use a circular cookie cutter to make scones and lay them on the oiled baking sheets. Brush tops of scones with some melted soy margarine and sprinkle additional sugar on top. Bake for 20 minutes in oven or until toothpick inserted into scones comes out clean. Let cool before eating warm.