Currant Scones
By: Anonymous
Published: Thursday, February 11, 2010 - 10:42pm

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

1 Heat oven to 400F. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, sugar, baking powder and salt; blend well. 2 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. 3 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. 4 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.