We mark special occasions with scones. Birthday scones, Mother’s Day scones, Easter scones. A breakfast with a scone is a breakfast to linger over. To begin with, there are all the requisite accoutrements we lavish ceremonially over the halved pastry. A melting icecap of butter, a languid ruby of jam, a froth of whipped cream.
Bringing scone to mouth can be a delicate maneuver, like tiptoeing down the grand staircase wearing Marie Antoinette’s hat. Each bite is contemplated, sketched, performed, savored. Conversations trace arcs wide as the Rococo Queen’s panniers. Droplets of jam vitrify into gemstones, iridescent in the elastic morning light. We are butterflies of the species loquāx, flitting amongst topics of every hue on the wings of our fancy. The coffee pot runs dry long before our words.
Cranberry Orange Cardamom Scones
Adapted From Isa Chandra’s Vegan with a Vengeance
Makes 12-16 scones
- ¾ cup nondairy milk
- 2 teaspoons vinegar
- 3 cups all-purpose flower
- 2 tablespoons baking powder
- ¼ cup sugar, plus a tad more for sprinkling on top
- ¼ teaspoon salt
- 1 ½ teaspoons ground cardamom
- Zest of an orange
- 1 cup dried cranberries
- 1/3 cup vegetable oil
- ½ cup nondairy milk
Preheat oven to 400° F. Lightly grease two cookie sheets.
Stir together the ¾ cup of milk with the vinegar. It should look slightly curdled.
In a separate bowl, whisk (or sift if you have the patience) together the flour, baking powder, sugar, salt, and cardamom. Stir in the cranberries and orange zest. Add the oil and all of the milk, stirring just until combined. Scoop the dough with a ¼ cup measure and generously space the mounds on the cookie sheet. Use your fingers to smooth the edges if rustic scones aren’t your style. Sprinkle with a fairy dusting of sugar. Bake for 12-15 minutes, or until the tops are firm and the bottoms are a bit brown.
Serve warm with your favorite toppings and your favorite conversationalists.