Vegan with a Vengeance

hazelnut heaven, and the chopped hazelnuts are the icing on the cake (or the hazelnuts on the scone, as the case may be). The scones taste great still warm, topped with margarine and apple butter. I recommend brewing a whole pot of the hazelnut coffee and cooling the rest to have iced hazelnut coffee alongside your scones.
    Â½ cup soy cream (use the hazelnut soy cream if you can find it, if not, rice or soy milk makes a fine substitution)
    Â¾ cup freshly brewed hazelnut coffee
    2 teaspoons apple cider vinegar
    1 teaspoon vanilla extract
    â…“ cup vegetable shortening
    Â¼ cup sugar, plus an extra teaspoon for sprinkling the tops (optional)
    2 cups all-purpose flour
    2 tablespoons baking powder
    Â¼ teaspoon salt
    1 cup hazelnut meal (see Punk Points)
    Â½ teaspoon freshly grated nutmeg
    Â½ cup toasted and coarsely chopped hazelnuts (see Punk Points)
    PUNK POINTS
    Hazelnut meal is hard to find. To make your own, toast the hazelnuts on a baking sheet at 350°F for about 12 minutes. Wrap the nuts in a small kitchen towel for 2 minutes while they are still warm, then rub the nuts together so that any burnt skins come off. (This toasting and peeling method should be used for the toasted, chopped hazelnuts as well.) Transfer the nuts to a strong blender or (better yet) a food processor and pulse into a coarse powder. 1¼ cups whole hazelnuts will yield roughly 1 cup of meal.
    Preheat oven to 400°F. Lightly grease a cookie sheet.
    Measure out the soy cream and coffee and stir in the vinegar and vanilla extract. Set aside.
    In a large bowl, cream together the shortening and sugar.
    In a large mixing bowl, sift together the flour, baking powder, and salt. Add the hazelnut meal and nutmeg. Add the shortening mixture in clumps (use a teaspoon or your fingers) and mix with your fingertips or a pastry knife until the mixture resembles course crumbs. Add the coffee mixture and mix with a wooden spoon until just combined; fold in the chopped hazelnuts. The dough should be clumpy and dry; even if there is still a light dusting of flour, that is okay.
    Drop by ¼ cupfuls onto the greased cookie sheet; sprinkle with a little sugar if you like. Bake 12 to 15 minutes, until slightly browned on the bottom and firm on the top.

Glazed Orange Scones
    MAKES 1 DOZEN SCONES
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    I created this recipe specifically for my mom, who described to me the scone that she likes to get at one of those overpriced French cafés in Union Square where she works. She was really pleased with how they turned out and so was I. They are a little sweeter than the scones I usually make and they have lots of zesty orange flavor.
    Â½ cup soy cream (rice or soy milk make a fine substitution)
    Â¾ cup rice or soy milk
    1 tablespoon apple cider vinegar
    3 cups all-purpose flour
    â…“ cup sugar
    2 tablespoons baking powder
    Â¼ teaspoon salt
    â…“ cup vegetable oil
    3 tablespoons finely grated orange zest
    Orange Glaze (recipe follows)
    Preheat oven to 400°F. Lightly grease a cookie sheet.
    In a measuring cup combine the soy cream, rice milk, and vinegar, set aside.
    In a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Add the rice milk mixture, oil, and orange zest; mix until just combined; the dough should be clumpy and not sticky. Even if there is still a light dusting of flour it’s okay.
    Divide the dough in two. Knead one portion a few times, then form into a 6-inch disk. Cut the disk into six slices, pizza-style), and place each slice on the prepared cookie sheet. Do the same with the remaining dough. Bake for 12 to 15 minutes, until slightly browned on the bottom and firm on top. Transfer to a cooling rack.
    When cool (if they are still only slightly warm that is okay) transfer to parchment paper. Pour about 2 tablespoons Orange Glaze over the scones; let the tops set before eating. If you simply can’t wait, prepare to have sticky fingers.

Orange Glaze
    1 cup confectioners’ sugar
    2 tablespoons nonhydrogenated margarine, melted
    2 tablespoons fresh orange juice
    1 teaspoon finely grated orange zest
    Sift the confectioners’ sugar into a mixing bowl; add all the other ingredients and mix until smooth.

Lemon-Poppy Seed Muffins
    MAKES 1 DOZEN MUFFINS
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    I made these after asking the visitors on my Web site what their favorite muffin was. Turns out it was lemon poppy seed—who knew? I had lots of happy fans after posting this.
    1¾ cups all-purpose flour
    Â¼ cup sugar
    1