Vegan Black Currant Scones
Terrifically healthy and delicious, it is possible to have these egg-free, dairy-free scones and eat them too.
Servings: 8 scones
Calories: 280kcal
Ingredients
- 2 cups whole wheat pastry flour
- ⅓ cup sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 3 tablespoon vegan butter
- 3 tablespoon vegetable oil
- 1 cup raisins (or black currants)
- 2 tablespoon flaxmeal (mixed with 6 tablespoon water)
- ½ cup almond milk (or any non-dairy milk)
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- In a large bowl, mix the flour, baking powder, sugar and salt. In another small bowl, mix the nondairy milk and the flaxmeal and set aside.
- Add the vegan butter and vegetable oil to the bowl and mix gently with a fork until the pieces of vegan butter are no larger than peas and the mixture looks crumbly. Stir in the raisins or currants, then drizzle in the flax-milk mixture.
- 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. Make sure you leave at least ½ 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.
Nutrition
Serving: 1scone | Calories: 280kcal | Carbohydrates: 46g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Sodium: 135mg | Potassium: 431mg | Fiber: 5g | Sugar: 8g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 2mg