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Currant Scones

  • Author: Well Vegan
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 minutes
  • Yield: 10 1x


  • 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


  1. Preheat the oven to 425° F. Lightly oil a cookie sheet or use a parchment paper to line it.
  2. In a food processor or by hand, whip the egg replacer and water together until creamy and white. Set aside.
  3. 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.
  4. Add the egg replacer and non-dairy milk to the bowl and mix lightly until just combined. Over mixing will make for tough scones.
  5. 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.
  6. Bake until lightly golden brown on top, about 12-14 minutes. Cool on a rack or serve warm.


  • Serving Size: 10
  • Calories: 307
  • Sugar: 17
  • Sodium: 439
  • Fat: 14
  • Carbohydrates: 42
  • Fiber: 3
  • Protein: 4
  • Cholesterol: 0
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