Scones traditionally call for buttermilk, cream, yogurt, or some other dairy ingredient. I have found that plain soy yogurt makes a fabulous buttermilk substitution in many baked recipes, and here I used it in place of half and half. I modified this from the original, and I thinned my soy yogurt out ever so slightly. The results were fabulous.
Almond scones (adapted from Eggs On Sunday)
1 cup all-purpose flour
1 cup white whole-wheat flour
1/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
7 tablespoons cold margarine
3/4 cup chopped almonds
6 ounces plain soy yogurt
1 tablespoon nondairy creamer
1 egg yolk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Whisk together the flours, sugar, salt and baking powder in the food processor (or by hand). Cut the margarine into small pieces and drop into the processor bowl (you can also mix in the margarine by hand). Pulse several times until the dough resembles coarse meal. Stir in the chopped almonds (save in a small bowl about 2 tablespoons of the chopped almonds for later).
In a large bowl, whisk together the yogurt, creamer, egg yolk, vanilla and almond extracts. Add the dry ingredients into the wet ones, and, using a fork, give it a few stirs just so the ingredients are combined. Then, using your hands, gather up the dough right in the bowl and turn it over a few times, pressing it against the side of the bowl (like a soft knead). Do this about 5 – 10 times, just until the dough seems to be holding together and most of the stray bits of flour are incorporated.
Turn the dough out onto a lightly floured surface. Pat the dough into a 1″ thick disc. Using a sharp knife, cut the disc into 8 wedges. Place the wedges on a baking sheet lined with parchment paper. Top each wedge with a sprinkling of the reserved chopped almonds, pressing lightly down on them with your fingers, so they stick to the top.
Bake the scones at 400 degrees for 15 minutes, just until the edges are lightly browned. Makes 8 scones.