This vegan version of a traditional recipe bakes on the stove rather than in the oven, yielding a luscious batch of tender scones studded with currants–and they’re only 204 calories each! Here is the recipe for currant griddle scones–and another: our favorite Baked Apple Pancake.
1 1/2 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1/4 teaspoon cinnamon
1/4 cup natural granulated sugar
1/4 cup no hydrogenated margarine, softened
1/4 cup rice milk, or as needed
2/3 cup dried currants
1/4 cup finely chopped walnuts
1. In a mixing bowl, combine the first 4 (dry) ingredients. Work the margarine into the flour with a pastry blender or the tines of a fork until the mixture resembles coarse crumbs.
2. Add enough rice milk to hold the dough together, working it together with your hands, then turn the dough out onto a well-floured board and knead briefly.
3. Form the dough into a ball, then roll out to a thickness of about 1/4inch. Cut the dough into 2-inch rounds with a cookie cutter or the open end of a round glass. Gather up any remaining dough, roll out, and cut until all the dough has been used up.
4. Heat a nonstick skillet or griddle that has been sprayed with cooking oil spray. Cook the scones over medium heat or until golden brown on both sides. Cool on a rack and serve warm.
And be sure to try this wonderful Baked Apple Pancake
Adapted from Vegetarian Soups for All Seasons, by Nava Atlas (Amberwood Press, 2006). Copyright (c) 2006 by Nava Atlas. Reprinted by permission of the author.
Adapted from Vegetarian Soups for All Seasons, by Nava Atlas (Amberwood Press, 2006).