Name: Cinnamon Currant Scones
Prep time: PTM
Cook time: PTM
Yield: 8
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

Cinnamon Currant Scones

These whole grain, slightly sweet morsels are delicious with a cup of hot tea or coffee. Feel free to use raisins if you don’t have currants.

CourseBaked Goods, Dessert

Servings

Ingredients

1TBS ground flax seeds
3TBS water
1 1/2cups + 2 TBS whole wheat pastry flour
3TBS minimally processed sugar
2 1/2tsp cinnamon
1tsp baking powder
1/2tsp baking soda
1/4tsp salt
1/3cup non-dairy milk
2TBS Earth Balanceor other vegan butter
2TBS applesauce
1tsp vanilla
1/2cup currants
1TBS turbinado/raw sugar
cinnamon to sprinkle on top

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.