Whole Wheat Black Currant Scones
Whole Wheat Black Currant Scones


• 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


  1. Mix together until the mixture just comes together in a ball.
  2. Do not over mix.
  3. Transfer to a floured surface and pat the ball into an 8-inch disc.
  4. Using a pizza cutter or a knife, cut the disc into 8 wedges, like a pizza.
  5. Transfer the wedges to a cookie sheet and to a 425-degree preheated oven.
  6. Leave at least 1/2 inch of space between the scones.
  7. Brush the tops of the scones with some soy milk.
  8. Bake for about 14 minutes or until the tops are browned lightly.
  9. You can either let them cool on a rack or serve them warm either plain or with vegan spread and jelly.
  10. Recipe courtesy: Holy Cow Vegan