Vegan Currant Scones

americastestkitchen.com

BrandiBette

subheading: GATHER YOUR INGREDIENTS:

3 cups (15 ounces) all-purpose flour

⅓ cup (2 ⅓ ounces) sugar

2 tablespoons baking powder

½ teaspoon salt

8 tablespoons unsalted butter, cut into ½-inch pieces and softened

¾ cup dried currants

1 cup whole milk

2 large eggs

View Nutritional Information i

subheading: KEY EQUIPMENT:

Food ProcessorsRolling PinsAll-Purpose Whisks

note: BEFORE YOU BEGIN

We prefer whole milk in this recipe, but low-fat milk can be used. The dough will be quite soft and wet; dust your work surface and your hands liberally with flour. For a tall, even rise, use a sharp-edged biscuit cutter and push straight down; do not twist the cutter. These scones are best served fresh, but leftover scones may be stored in the freezer and reheated in a 300-degree oven for 15 minutes before serving. Serve these scones with jam as well as salted butter or clotted cream. We prefer whole milk in this recipe, but low-fat milk can be used. The dough will be quite soft and wet; dust your work surface and your hands liberally with flour. For a tall, even rise, use a sharp-edged biscuit cutter and push straight down; do not twist the cutter. These scones are best served fresh, but leftover scones may be stored in the freezer and reheated in a 300-degree oven for 15 minutes before serving. Serve these scones with jam as well as salted butter or clotted cream.

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