I've taken a few liberties with the recipe, since I don't keep soy milk or margarine on hand, but if those were left in, this would be a vegan recipe. It's always very popular with the kids and everyone else. We usually run out of the glaze before we run out of scones, so if you're making these for junkies, double the recipe for the glaze. If you're trying to cut down on sugar, just make sure every scone gets a nice drizzle, instead of letting the kids do it themselves.

Glazed Orange Scones
3 cups AP flour (I use 2 cups AP and I cup white wheat flour or sometimes cornmeal)
1/3 cup sugar
2 T baking powder
1/4 t salt
Fresh zest from 1 1/2 oranges
Combine the dry ingredients above and stir to mix.
In a 2-cup or larger measuring cup, combine:
1 1/4 cups soymilk with 1 T vinegar (I use buttermilk)
1/3 cup oil
Pour wet mixture into dry mixture and stir to combine. Divide in half. Knead each half briefly, then pat into a 6-8 inch disk that's about 3/4" thick. Cut into sixths, like a pie. Repeat with other half of dough. Place on greased cookie sheet and bake for 15 minutes or until as golden-brown as you like scones.
While they bake, make the glaze. I melt the butter and mix it all in the cup I used for the liquid mixture above. I like the hint of tangy buttermilk in the glaze, and I like not washing an extra dish.
Orange Glaze
2 T melted margarine (I use butter)
Zest from the other orange half
2 T fresh orange juice (It's always easier to zest first, then juice)
1 cup powdered sugar, or enough to make a nice drizzly glaze that doesn't just run everywhere.
Now for the scone-appreciation shots:





































