thicker than a bannock

Currant Scones

I'm told my scones taste like the sort that my great grandfather made. Although, presumably, his weren't vegan. These are especially good with some margarine and jam.

Scones

3 cups all purpose flour
1/2 cup unrefined sugar
5 teaspoons baking powder
1/2 teaspoon salt
3/4 cup cold soy margarine (i.e. Earth Balance) cut into 8-10 pieces
1 egg replacer egg
1 cup soy creamer or soy milk
1/2 cup zante currants

Whisk together flour, sugar, baking powder and salt in a large bowl. Cut the margarine pieces into the flour with a pastry cutter (a couple of butter knives or just your fingers can work too) until the mixture consists of coarse crumbs.

Whisk the creamer and "egg" together. Mix the currants into the creamer mix. Make a well in the center of the bowl and pour in the creamer/"egg"/currants. Fold the liquid into the crumbs until just combined. You may find yourself with seemingly too much dryness, but you'll be kneading it as well.

Lightly flour a work surface and turn the dough out onto the flour. Knead for about 2-4 minutes. Cut into two portions. One at a time, knead each piece just a few more times and then shape into a circle, patted down to about 1 inch thickness. Cut into six wedges. Brush with soy creamer or soy milk and sprinkle with sugar. Bake at 400 degrees on an ungreased cookie sheet for 15-20 minutes, until edges just begin to brown. Serve warm!

In place of the currants, you could make these with blueberries, dried cranberries, nuts, lemon zest/poppyseeds, or anything else you like to add to baked goods.