Thanks to a Cape Cod Green Nosher for this tasty recipe. Everyone loved it! Hubby raved and, being from No. Ireland, he's a 'scone expert'!

Scone Mix:

1 cup organic unbleached white flour
1 cup whole wheat pastry flour
1/4 cup maple sugar or sugar
2 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt

Apricot Mixture:

1 T freshly squeezed lemon juice
2/3 cup soy or almond milk (that's an approximation)
1 tsp vanilla
1 batch scone mix
1/3 cup Earth Balance margarine
2 T finely grated lemon zest (from 2 large organic lemons)
1/2 cup chopped dried apricots

Preheat oven to 425. Use middle oven rack for baking scones. Line a cookie sheet with parchment paper.

Place the lemon juice in a 1 cup measuring cup and add enough soy or almond milk to equal 2/3 cup. Stir in the vanilla extract and set aside. (The mixture will curdle, and that's exactly what you want to happen!)

Place the scone mix in a large bowl. Stir well with a whisk or fork. With a pastry blender, cut in the Earth Balance margarine until the mixture resembles coarse crumbs. Stir in the remaining ingredients EXCEPT the non-dairy milk mixture.

Drizzle a generous 1/2 cup of the non-dairy milk mixture over the dry ingredients. Stir with a fork, drizzling on additional milk, if needed, just until mixture forms a soft ball.

Divide the mixture in half. Place one-half on a lightly floured board and with lightly floured hands, pat into 3/4 inch thick rounds. Cut the dough into 6 wedges. Gently separate the wedges and transfer them to the prepared baking sheet. Repeat with the remaining dough.

Bake until the tops have a hint of color and the bottoms are lightly browned, 14 to 15 minutes. Transfer the scones to a wire rack to cool.