Currant Scones

Photo: flickr user frankh

Ingredients

2 cups flour, all-purpose or unbleached

cup sugar

1 tablespoon baking powder

teaspoon salt

cup canola oil

cup currants

cup soy milk or water

1 tablespoon flax seeds ground

sugar

Preparation

Heat oven to 400F. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, sugar, baking powder and salt; blend well.

Stir in oil. Stir in currants. Combine soy milk and ground flax seeds; add all at once stirring just until moistened. On well-floured surface, knead dough gently 5 or 6 times.

Press into an 8-inch circle, about 1 inch thick. Place on ungreased cookie sheet. Cut into 8 wedges; do not separate. Sprinkle with sugar. Bake at 400F for 15 to 20 minutes or until golden brown. Serve warm.

Recipe, which used 1/4 cup butter or margarine (cut into the dry ingredients with a pastry blender until the mixture became crumbly) instead of the oil and a 5.33-oz can of evaporated milk and 1 egg instead of the 3/4 cup soy milk and 1 tablespoon ground flax seeds.