Currant Scones (vegan)

By klgettins

Ingredients

• 1 1/2 tsp. Ener-G Egg replacer
• 2 tbsp. water
• 1 1/2 cup unbleached flour
• 1 cup whole wheat pastry flour
• 1/3 cup sugar
• 4 tsp. baking powder
• 1/2 tsp. salt
• 3/4 cup Earth Balance
• 1 cup currants or raisins
• 1/2 cup non-dairy milk
• Extra soy milk and flour as needed
• sugar for sprinkling on top

Details

Servings 1
Adapted from wellvegan.com

Preparation

Step 1

Preheat the oven to 425° F. Lightly oil a cookie sheet or use a parchment paper to line it.

In a food processor or by hand, whip the egg replacer and water together until creamy and white. Set aside.

In a large bowl, combine the flours, sugar, baking powder, and salt. Add the butter to the flour mixture and cut into small pieces using two knives or a pastry blender. You want a coarse, crumbly mixture with pea-sized chunks of butter. Stir in currants.

Add the egg replacer and non-dairy milk to the bowl and mix lightly until just combined. Over mixing will make for tough scones.

Gather the dough into a ball and place on a lightly floured surface. Pat the dough into a 1/2 inch thick circle and cut into 8 or 10 pieces. Place them about 1/2 inch apart on the baking sheet, brush the tops with non-dairy milk and sprinkle with sugar.

Bake until lightly golden brown on top, about 12-14 minutes. Cool on a rack or serve warm.