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.