These traditional yet vegan black currant scones are whole wheat but delicious and as buttery and flaky as can be. This is one of our favorite weekend breakfasts.
I substituted the cream traditionally used in scones with soy milk, and that resulted in a great improvement in their nutritive value without really sacrificing any of the taste.
I did use a small amount of zero-trans-fat vegetable shortening – 3 tbsp – in this recipe, mainly to create that flaky texture that makes scones so irresistible. But the shortening replaced butter in the original recipe, and since zero-trans-fat shortening has fewer saturated fats than butter, the substitution is still a healthier option.
A friend who is quite a foodie declared these the “best scones she had ever tasted.” But judge them for yourself.
- 2 cups whole wheat pastry flour
- 1/3 cup sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- Whisk the ingredients together in a bowl. Add:
- 3 tbsp zero-trans-fat vegetable shortening
- 3 tbsp canola oil
- Mix together gently until the pieces of shortening are no more than the size of peas and the mixture looks crumbly.
- Add 1 cup currants or raisins
- Whisk together and add:
- 2 tbsp flax seed powder mixed with 6 tbsp water
- 1/2 cup soy milk or almond milk
- Mix everything together until the mixture just comes together in a ball. Do not overmix. Transfer to a floured surface and pat the ball into an 8-inch disc. Using a pizza cutter or a knife, cut the disc into 8 wedges, like a pizza.
- Transfer the wedges to a cookie sheet and to a 425-degree preheated oven. Leave at least 1/2 inch of space between the scones.
- Brush the tops of the scones with some soy milk.
- Bake for about 14 minutes or until the tops are browned lightly. You can either let them cool on a rack or serve them warm either plain or with vegan spread and jelly.