Sublime Vegan Scones
Ingredients
- 1 1/2 teaspoons Ener-G Egg Substitute ⓘ
- 2 1/2 cups all-purpose flour ⓘ
- 1/3 cup granulated sugar ⓘ
- 4 teaspoons baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 3/4 cup dairy-free margarine ⓘ
- 1 cup currants or 1 cup raisins ⓘ
- 1/2 1/2 cup almond milk or 1/2 cup rice milk, plus 2 to 3 tablespoons for brushing ⓘ
- cinnamon sugar, for sprinkling ⓘ
Instructions
- Heat oven to 425 degrees. Line baking sheet with parchment paper. Beat egg replacer with 2 tablespoons water until thick; set aside.
- Place flour, sugar, baking powder and salt in a mixing bowl; whisk to blend.
- Cut butter into small pieces and add to dry ingredients; mix in with a fork just till crumbly. Stir in the currants. Add milk and egg replacer, mixing with a spoon or your fingers just until the dry ingredients are moistened.
- Gather dough into a ball. On a lightly floured surface, roll it to a 1/2 inch thick round. Cut into 8 or 10 wedges. Brush with milk and sprinkle with cinnamon sugar.
- Place on prepared pan and bake until tops are golden brown, about 20 minutes. Cool on a rack or serve warm.
Nutrition & Diet Analysis (per serving)
504
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).