Vegan Black Currant Scones
Terrifically healthy and delicious, it is possible to have these egg-free, dairy-free scones and eat them too.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 8 scones
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 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.
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