June 9th, 2009 by Alice

Scone and Tea
Image ©2011 Jason Gift Enevoldsen

From Alice Enevoldsen

  • 1 ¾ Cups Sifted flour
  • 3 Tsp Double-acting baking powder
  • 1 Tbsp Sugar
  • 6 Tbsp Chilled palm oil (or margarine, shortening, butter)
  • ¾ Cup Oat milk (or soymilk, milk)
  • Dried cranberries, raisins, or currants


Freeze your palm oil, but measure it first. You can make this with room-temp fat, but I’ve had very good luck with frozen. I try to freeze 6 tbsp more every time I use up the 6 tbsp in my freezer.

Preheat the oven to 450°F.

Sift the flour as you measure it. Yes really. If you want flaky scones this is a must. Sift your dry ingredients together.

If you’re using frozen palm oil, I recommend shaving it with a sharp knife on a cutting board and then adding it to your dry ingredients.

Cut the fat into the dry ingredients. I prefer to use a pastry cutter, but you can also use two knives. You’re aiming for an end result that is the consistency of really coarse cornmeal. I usually don’t get quite that far. Add any dried fruit you might like raisins and dried cranberries work well.

Add oat milk. Stir as few times as possible, but get it evenly combined. The dough will be wet. Pat into a 1-inch thick flat round on a well-floured cutting board. Turn over to get flour on both sides. Cut into 8 pie-slices. Bake for ~12 minutes. I usually start with 9 and then check. You want them to be lightly browned at the edges.

Let cool. Eat.

Image ©2011 Jason Gift Enevoldsen

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