Ingredients

The following ingredients have 4 Servings
  • 1 cup whole wheat pastry flour
  • 1 cup all purpose flour ((you can also make this entirely with all purpose or entirely with whole wheat pastry flour))
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ⅓ cup sugar ((and more for sprinkling on the scones))
  • 6 tbsp vegan butter
  • ½ cup currants
  • ½ cup sourdough discard ((optional))
  • ½ cup almond milk ((cold, You might not need all of it))
  • 1 tsp apple cider vinegar

Instruction

  • Preheat the oven to 425 degrees Fahrenheit.
  • Mix the dry ingredients--the flours, baking powder, baking soda and sugar. Cut in the vegan butter with a fork or pastry cutter until you have a crumbly mix with some large, pea-sized pieces of butter.
  • Stir in the currants or raisins.
  • Add the sourdough discard if using, and mix with a fork quickly. Add the apple cider vinegar and slowly add the nondairy milk, no more than a teaspoon at a time, until the dough just holds together. It shouldn't get too wet.
  • Shape the dough into a ball and place on a floured surface. Flour a rolling pin and roll into a disc about a third of an inch thick.
  • Use a cookie cutter to cut out the scones. Or use a knife and cut it, pizza-style, into eight wedges. I got 10 scones using a 2¼-inch cookie cutter. You will probably get nine if you don't use sourdough discard.
  • Place the scones on a baking sheet and bake 14 minutes or until they are golden-brown on the bottom and lightly golden on top.
  • Serve hot or warm. Scones taste best when fresh from the oven.