My friend Kathy asked me to make a scone in this flavor, so I did. 🙂
Ingredients
- 1 TBS ground flax seeds
- 3 TBS water
- 1 1/2 cups + 2 TBS whole wheat pastry flour
- 3 TBS minimally processed sugar
- 2 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup non-dairy milk
- 2 TBS Earth Balance or other vegan butter
- 2 TBS applesauce
- 1 tsp vanilla
- 1/2 cup currants
- 1 TBS turbinado/raw sugar
- cinnamon to sprinkle on top
Servings:
Units:
Instructions
- Preheat oven to 375.
- Combine ground flax seeds with water and let sit while you prepare other ingredients.
- In medium bowl whisk together flour, sugar, cinnamon, baking powder, baking soda, salt. Drop in small amounts of Earth Balance followed by applesauce.
- Stir ingredients until little balls begin to form.
- In a small bowl whisk together flax seeds/water with non-dairy milk and vanilla. Add to dry ingredients, along with currants. Stir until combined.
- Drop by approximately 1/4 cup onto parchment covered cookie sheet. Spread the batter out if you prefer a thinner scone. Sprinkle turbinado sugar and cinnamon on top. Bake 22 minutes.
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