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Currant Griddle Scones

posted by Annie B. Bond Mar 9, 2006 12:02 am
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Adapted from Vegetarian Soups for All Seasons, by Nava Atlas (Amberwood Press, 2006).

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.

INGREDIENTS

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.

Makes 8.

And be sure to try this wonderful Baked Apple Pancake

More on Desserts (315 articles available)
More from Annie B. Bond (3190 articles available)

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Vegetarian Soups for All Seasons

Bountiful vegan soups and stews for every time of year.buy now
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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.

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