This is a basic scone recipe adapted from The Joy of Vegan Baking. The original recipe calls for only all-purpose flour, but I substituted part with whole wheat pastry flour for a heartier, nuttier flavor. If you don’t have (or don’t like) currants, try making these scones with dried blueberries, cranberries or chocolate chips. Just about anything can be mixed in to the basic dough. When your working with the dough, do you best to get it together quickly. Over mixing will make them tough.
- 1 1/2 tsp. Ener-G Egg replacer
- 2 tbsp. water
- 1 1/2 cup unbleached flour
- 1 cup whole wheat pastry flour
- 1/3 cup sugar
- 4 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup Earth Balance
- 1 cup currants or raisins
- 1/2 cup non-dairy milk
- Extra soy milk and flour as needed
- sugar for sprinkling on top
- Preheat the oven to 425° F. Lightly oil a cookie sheet or use a parchment paper to line it.
- In a food processor or by hand, whip the egg replacer and water together until creamy and white. Set aside.
- In a large bowl, combine the flours, sugar, baking powder, and salt. Add the butter to the flour mixture and cut into small pieces using two knives or a pastry blender. You want a coarse, crumbly mixture with pea-sized chunks of butter. Stir in currants.
- Add the egg replacer and non-dairy milk to the bowl and mix lightly until just combined. Over mixing will make for tough scones.
- Gather the dough into a ball and place on a lightly floured surface. Pat the dough into a 1/2 inch thick circle and cut into 8 or 10 pieces. Place them about 1/2 inch apart on the baking sheet, brush the tops with non-dairy milk and sprinkle with sugar.
- Bake until lightly golden brown on top, about 12-14 minutes. Cool on a rack or serve warm.