One of my favorite, quick, unhealthy breakfasts is scones and coffee. I love this recipe, based very closely on Isa Chandra’s amazing recipe found here. I mix the batter the night before so there's less to do in the morning. The recipe makes enough batter to save some for the next day, too!



Apple Cinnamon Scones
(Feel free to substitute something else for the apples and cinnamon! I’ve been happy with blueberries, strawberries, pears, and chocolate chips. The possibilities are nearly endless.)

1 1/4 cups almond milk
2 teaspoons apple cider vinegar
2 cups unbleached white flour
1 cup whole wheat flour
2 tablespoons baking powder
1/2 cup sugar
1/2 teaspoon salt
1/2 cup Earth Balance
2 tablespoons oil
1 teaspoon pure vanilla extract
1-2 teaspoons cinnamon
1/2 an apple, thinly sliced

Preheat the oven to 375 F. Lightly grease a baking sheet.

Measure out the milk and add the vinegar to it. Set aside to curdle.

Combine the flour, baking powder, salt and sugar in a large bowl. Add the margarine and use a fork to cut it into the flour.

Add the soy milk, oil, and vanilla.

Add in the cinnamon and apples.

Use a large spoon to scoop the scones out onto the baking sheet.

Bake for about 20 minutes, until tops are firm to the touch and lightly browned. These are best when served straight from the oven, but they'll keep for a few days if stored in an air-tight container. Mmm!