Aunt Margaret's Orange Walnut Scones

When I was a kid, I spend many weekends at our family cabin on Gambier Island - a 17,000 acre island with no car ferry and a population of only 200.  There was a little old-fashioned general store down the gravel road from us where we would buy fresh-from-the-oven bread, assorted home baked pies, creamy vanilla fudge slices, and, my personal favourite, Aunt Margaret's scones.  Crispy on the outside, fluffy on the inside, Aunt Margaret's scones just hit the spot.

Here is my version of Aunt Margaret's pillows of perfection, adapted from the Gambier Island Cookbook, veganized and made with whole wheat flour and coconut sugar to make them a tad healthier.  But you won't even know it when you taste these. 

Aunt Margaret's Orange Walnut Scones
Makes 6

1 1/2 c all purpose flour
1/2 c whole wheat flour
1/2 c coconut sugar (or regular sugar)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
zest from 1 orange
1/3 c Earth Balance vegan butter
2 flax eggs (1 tbsp flax meal mixed with 3 tbsp warm water, let stand 5 min)
1/4 c orange juice
1/4 c non-dairy milk (I used coconut milk) + 2 tbsp for brushing
3 tbsp ground walnuts

Preheat oven to 375 and line baking sheet with parchment paper.

Whisk flours, coconut sugar, baking powder, baking soda, salt and orange zest.  Using pastry cutter (or 2 knives), cut in vegan butter until mixture resembles fine crumbs.

In a separate bowl, whisk flax eggs, orange juice and 1/4 cup coconut milk.  Add to dry mixture and combine well.  Form into ball with your hands, and transfer to an unfloured cutting board.  Press ball into 2 inch thick disc, and cut into 6 triangles.

Transfer triangles to parchment-lined baking sheet and brush with non-dairy milk.  Sprinkle with walnuts.  Bake for 18-22 minutes until tops are golden.  Transfer to wire cooling rack.



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