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