3 cups all-purpose flour
2 Tbsp baking powder
1/4 cup + 1 tablespoon turbinado sugar
1/4 tsp salt
1/3 cup vegetable oil
1/2 cup soy cream
3/4 vanilla soy milk plus 2 tsp apple cider vinegar (mix together and let sit for several minutes)
zest of one large orange
Preheat oven to 400 degrees F.
In a large mixing bowl, sift together the flour, baking powder, sugar, salt, chocolate chips and cranberries. In a small bowl mix the oil, soy cream, and milk with vinegar and zest a large orange in to the liquids, whisk together. Add wet to dry and mix until just combined; the dough should be clumpy and not sticky. Even if there is still a light dusting of flour, that's okay. Drop by large spoonfuls onto a greased cookie sheet and pat the tops just a little bit to round them out; sprinkle with a bit of turbinado sugar. Bake 12-15 minutes until slightly browned on the bottom and firm on the top.
Variations I haven't tried yet:
Berry Scones: Fold in 1 1/2 cups fresh berries.
Maple Walnut: Add 2 tsp of maple extract to the liquid ingredients, add 2 Tbsp of sugar, fold in 1 1/2 cups of walnuts.
Modified from - Urban Drivel: Vegan Orange Chocolate Chip Scones