When I'm snowed in, I instantly feel like languishing over copious cups of tea. It's one of those rare times when I actually have time to make breakfast. Scones always make the day seem a bit special, especially when slathered with Earth Balance and a drizzle of agave nectar.


  • 1 1/2 cups flour (I use half spelt and half whole wheat pastry flour)
  • 1/2 cup sugar
  • 2 heaping tablespoons soy flour
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 4 tablespoons (1/2 stick) cold Earth Balance, cut into pea-size pieces
  • 1 cup chopped dates
  • 1/2 cup rice milk (plus more to add if the dough is too dry)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • Earth Balance, jam, agave nectar for serving (optional)


Heat oven to 425°F. Grease a cookie sheet.
In a large bowl, mix all dry ingredients except for the dates. Add the Earth Balance chunks to this mixture, and using your fingers, rub well into the flour.The mixture should resemble damp sand. Stir in the dates.

In another bowl, mix all the wet ingredients. Add to the flour mixture and mix until just wet. Do not overmix.The dough should be wet, but not too wet, and it will stick to your hands a bit. If it's too dry, add more milk, I tablespoon at a time.

Form into a ball and place on the greased cookie sheet. Use your fingers to press and form into a 7- to 8-inch round. Cut into 8 wedges but don't separate.

Bake for 16 to 18 minutes or until top is golden brown and a knife or cake tester inserted into the thickest part of the scones comes out clean.

Remove from oven, retrace your cut lines with a knife, and allow to cool on a rack. Serve plain, with Earth Balance, or with jam or agave, if desired.

Yield: 8 scones

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Submitted 1/9/14.
Source: Celebrate Vegan by Dynise Balcavage
Submitted By: b smith

Cinnamon-Date Scones