Vegan Recipes - Breakfast

Orange Currant Scones

By Allison Rivers Samson Pancakes

A delicious addition to a breakfast meal or afternoon tea.

Dry ingredients (please use organics whenever possible):

3 1/4 cup unbleached wheat or spelt flour
4 1/2 teaspoons baking powder
6 tablespoons non-hydrogenated vegan margarine or light oil (like sunflower or safflower)
1/4 teaspoon sea salt (only if using oil; margarine is already salted)

Wet ingredients:

2/3 cup currants
1 cup + 2 tablespoons rice milk
1/3 cup maple syrup
Zest of one orange

Preheat oven to 375 degrees. Line a baking sheet with parchment baking paper.

Oil a 1/4 cup measuring cup (the kind that has a handle and the top can be leveled) and set aside.

In a large bowl, mix together all the dry ingredients except the margarine or oil. Cut in the margarine or oil with a pastry cutter, fork, or your fingers until the texture is crumbly.

In a separate bowl, whisk the wet ingredients.

Add the wet ingredients to the dry, lightly stirring until combined. (Do not overmix)

Using the 1/4 cup measuring cup, drop dough onto the parchment with one to two inches between each.

Bake for 20 minutes or until golden brown. These are best when warm. Serve with jam or margarine.

Makes 12 scones.

Allison Rivers Samson is the founder of Allison's Gourmet, an on-line, organic, vegan bakery & gift company. Recipe copyrighted by Allison, 2006.

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