Whisk pastry flour, baking powder, baking soda and garlic powder in a bowl. Add vegetable shortening.
Mix together gently until the pieces of shortening are no more than the size of peas and the mixture looks crumbly.
Add finely chopped sun-dried tomatoes (add salt depending on how salty the tomatoes are).
Whisk together and add flax seed powder, mixed with water, soy milk or almond milk, whole-grain Dijon mustard and canola oil.
The mixture will be sticky and won't come together in a ball, but will be thick enough to drop on a baking sheet.
With a spoon, drop the batter in large lumps on an ungreased baking sheet, leaving at least two inches between each.
Shape the scones lightly into rounds with your fingers right on the baking sheet. (The scones will expand but won't change their shape much during baking, so if you leave the lumps of batter looking really messy, you'll get delicious but messy-looking scones)
Place the sheet in a 425-degree preheated oven.
Brush the tops of the scones with a mixture of 1 tsp soy milk and 1 tsp canola oil. This will give them a nice golden-brown glaze.
Bake for about 18-20 minutes or until the tops are browned lightly. Leave on the sheet for about 5 minutes and then transfer to a rack.
Recipe courtesy: Holy Cow Vegan
Bawarchi of the Week
Walter Pais is a passionate cook who aims to share his culinary experience through his interesting blog.