2 cups whole barley flour
1 cup unbleached all-purpose flour
1/4 cup granulated sugar
1/4 cup brown sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 stick (1/2 cup) vegan margarine
1 1/2 tsp Ener-G Egg Replacer mixed with 2 tbsp warm water
3/4 cup soy milk mixed with about 1 tsp lemon juice (to make "buttermilk")
1/4 cup fresh lemon juice
1 tbsp lemon zest
1/2 cup powdered sugar
2 tbsp fresh lemon juice
First, get your ingredients ready. Mix the milk and lemon juice in a small bowl or measuring cup and set aside. Whisk together the Ener-G and water in another small bowl. Juice and zest your lemons and place in a medium mixing bowl. (I needed about three small lemons for the whole recipe.)
Preheat the oven to 375F and lightly grease a baking sheet (or use parchment or my favorite, a Silpat.).
Whisk together the dry ingredients (flour through salt) in a large bowl. Cut in the margarine with a pastry blender or fork until the mixture resembles bread crumbs.
Whisk together the liquid ingredients (Ener-G through zest) in the medium bowl. Add, all at once, to the dry ingredients and stir lightly and quickly with a fork until dough is evenly moistened. Knead in the bowl two or three times.
Using a cookie scoop or spoon, drop the dough by generously heaped tablespoons onto the prepared baking sheet. Bake until puffed and golden brown, 20-22 minutes. Cool on a rack about 15 minutes.
While the scones cool, whisk together the sugar and lemon juice to make the glaze. (You can also add a teaspoon of lemon zest, but I used all the zest I had in the dough.) Slip a paper towel under your cooling rack and brush the glaze over the warm scones.
These babies just scream Spring! And they got along famously with some fresh strawberries and a cup of tea.
As you can see, I failed to realize how drippy the glaze would be!