Vegan Marionberry Scones

I am not vegan. I did, however, find myself without eggs, milk, or butter and wanting to make some scones at 11:30 the other night. I couldn't even go through the usual trading process with Heather of, "Are you going to eat that tonight? Can I eat it and buy you more tomorrow?" because Heather didn't have any eggs, milk, or butter either. So, she looked for eggless, milkless, and butterless recipe while I searched for substitutes that we might have in our refrigerator. Heather found this recipe on allrecipes.com. (It's actually Vegan Lemon Poppyseed Scones, but of course we didn't have any lemons or poppyseeds - so it became marionberry). The result was actually quite delicious. They weren't as dense as regular scones. The batch of eight scones didn't even last 24 hours.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup white sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup margarine - oil
• 1 lemon, zested and juiced - marionberry jelly - Just as much as you want
• 2 tablespoons poppy seeds - marionberry jelly
• 1/2 cup soy milk - I used vanilla coconut milk instead
• 1/2 cup water

Directions

1. Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. Sift the flour, sugar, baking powder and salt into a large bowl. Cut in margarine until the mixture is the consistency of large grains of sand. I like to use my hands to rub the margarine into the flour. Stir in poppy seeds, lemon zest and lemon juice. Combine the soy milk and water, and gradually stir into the dry ingredients until the batter is moistened, but still thick like biscuit dough. You may not need all of the liquid.
3. Spoon 1/4 cup sized plops of batter onto the greased baking sheet so they are about 3 inches apart.
4. Bake for 10 to 15 minutes the preheated oven, until golden.