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.