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