Regular liquid egg substitute
1½ tsp, finely grated
⅓ cup(s), sour, chopped
- Preheat the oven to 450°F.
- Combine the flour, the 1 tablespoon sugar, the baking powder, and salt in a bowl. Stir in the oil with a fork until the mixture resembles coarse crumbs.
- Combine the 1⁄4 cup milk, the egg substitute, and lime zest in a small bowl. Add the milk mixture and the dried cherries to the flour mixture and stir until just blended. Gather the dough into a ball.
- Lightly knead the dough on a lightly floured surface, about 1 minute. Pat dough into a circle about 1⁄2-inch thick. Brush with the remaining 1 teaspoon milk and sprinkle with the remaining 1 teaspoon sugar. Cut the dough into 6 pie-shaped pieces and arrange 1-inch apart on a baking sheet. Bake until golden brown, 10–12 minutes. Transfer the scones to a rack to cool slightly. The scones are best served warm. Yields 1 scone per serving.