Ginger Peach Scones
4 cups flour
1/2 teaspoon salt
3/4 cup granulated sugar
2 tablespoons baking powder
1 tablespoon ground ginger
3 sticks margarine (1 1/2 cups), very cold, cut into 1-inch cubes
1 cup soft silken tofu, plus 1 teaspoon baking soda
1 1/2 cups soy milk
1 teaspoon each of vanilla extract and lemon extract
zest of 1 large or 2 small lemons
frozen peach slices, cut into 1 inch pieces and kept in the freezer until ready to use
Pre-glaze: 1/4 soy milkplus 1 tablespoon granulated sugar
Finish-glaze: Juice from 1 large or 2 small lemons, plus 2 cups sugar
(adding more as necessary to obtain a brushing consistency - not too thin, not too thick)
Preheat oven to 350 F.
Mix the 4 cups flour, 1/2 teaspoon salt, 3/4 cup granulated vegan sugar, 2 Tablespoons baking powder, and 1 Tablespoon ground ginger together in a mixer on low speed (using the paddle attachment). Add the vegan margarine and mix on low speed until incorporated, about 3 minutes or so.
In a food processor or blender, mix the 1 cup soft silken tofu, 1 teaspoon baking soda, 1 1/2 cups soymilk, the vanilla extract and lemon extract, and the zest of 1 large, or 2 small lemons together thoroughly. Combine with the flour/vegan margarine mixture and mix on low speed until just incorporated - avoid over mixing, as doing so results in tough scones.
Line a baking sheet with parchment.
Divide the dough in half. Pat one half of the dough out in a circle about 1 inch thick - avoid compacting the dough too stiffly. Layer the frozen peach pieces on top of the dough, pushing each piece into the dough to keep them in place.
Layer the second half of the dough on top, and add another layer of frozen peach pieces on top in the same manner as the first.
Push down on the layers with the palm of your hand to compact and flatten the dough to about 2 inches thick. Using a biscuit cutter, cut scones and place two inches apart on a baking sheet lined with parchment. Gather the rest of the dough together and cut more scones until all of the dough has been used.
Whisk 1/4 cup of soymilk and 1 Tablespoon granulated vegan sugar together in a small bowl to make the pre-glaze.
Brush the tops of the scones with the pre-glaze.
Bake for 25-30 minutes, or until the tops and bottoms of the scones are lightly browned.
While the scones are baking, make the finish-glaze: in a bowl, combine the strained lemon juice from the zested lemon or lemons with the vegan powdered sugar. Whisk until well combined and vegan sugar has dissolved, adding more vegan powdered sugar if necessary to obtain the desired consistency.
Let cool for 2-3 minutes. Generously brush the tops of the scones with the finish-glaze and let set for 10 minutes.