Classic Currant Scones
Currant scones are a standard accompaniment to afternoon tea, but they’re a great change-of-pace breakfast treat, too. Fresh out of the oven, they’re quite good with no embellishment, but a bit of all-fruit preserves is nice, too.
Makes 8 to 12 wedges
- 2 cups whole wheat pastry flour (or replace 1/2 cup of flour with oat,
spelt, or kamut flour)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup nonhydrogenated margarine
- 1/2 cup natural granulated sugar
- 3/4 cup currants
- 1/3 cup plain or vanilla nondairy milk
Preheat the oven to 350 degrees.
Combine the first five ingredients in the bowl of a food processor and pulse on and off until the mixture resembles coarse crumbs. Transfer to a mixing bowl and stir in the currants.
Make a well in the center of the flour mixture and pour in the rice milk. Mix in, then work together with well-floured hands to make a soft dough, then form into a ball. If the dough is too sticky, work in a little more flour.
On a well-floured board, roll the dough out into a 1/2-inch thick round. Place on a floured baking sheet and with a sharp knife, cut into 8 wedges halfway through the dough. Bake for 15 to 20 minutes, or until golden on top. Serve warm, split in half and spread with jam if desired.
- Here are more Vegan Quick Breads and Scones.
- Sweet tooth still craving? Here are more Vegan Baking and Sweets.