Ingredients:
• 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
Method:
- Mix together until the mixture just comes together in a ball.
- Do not over mix.
- 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.
- Recipe courtesy: Holy Cow Vegan