Strawberry Scones adapted from a recipe in May Food and Wine magazine
1 1/2 cups unbleached flour
1 1/2 cups whole wheat pastry flour
1/2 cup raw sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick of Earth Balance, cubed
1 1/4 cups vegan buttermilk (just add 2 tsps white vinegar to almond milk)
1 1/2 cups strawberries, sliced
1 tbsps Sugar in the Raw
Preheat oven to 400 F and line 2 baking sheets with parchment paper.
In a large bowl, combine the flours with the sugar, backing powder, baking soda and salt. Using a pastry blender or two knives, cut in the Earth Balance until the mixture resembles a course meal.
Stir in the vegan buttermilk and carefully add the strawberries. Using an ice cream scoop or spoon form 16 mounds. Brush with milk and then sprinkle with Sugar in the Raw. Bake in the upper and lower thirds of oven for 30-35 minutes. Remove scones to a rack to cool