Happy Vegan Day! With the cold weather around the corner, a cuppa tea and a delicious scone can brighten any grey day. This easy recipe can be adjusted to what you have in your pantry. Cardamom, cinnamon and nutmeg are such warm spices, I couldn’t resist and currants are just a less obnoxious raisins, but feel free to use your faves!
Vegan Currant Cardamom Scones
Adapted from TheMostlyVegan
Makes 8 scones
Ingredients
2 cups all purpose flour
½ cup organic cane sugar
½ cup coconut oil (solid & chilled)
¾ cup oat milk
½ cup dried currants
1 teaspoon cardamom
½ teaspoon cinnamon
½ teaspoon nutmeg
3 teaspoons baking powder
½ teaspoon sea salt
½ teaspoon vanilla extract
1 tablespoon melted coconut butter
Sprinkling of sugar
Instructions
Preheat oven to 400 F.
-Combine flour, sugar, cardamom, baking powder, and salt in a large bowl and whisk together. Add solid coconut oil and, using a fork (or pastry cutter if you have one), cut the coconut oil into the dry ingredients until the mixture begins to form fine crumbs.
-Whisk together the vanilla extract and plant-based milk then add to the flour mixture, along with dried currants and stir until the mixture forms a soft dough and no longer sticks to the sides of the bowl (add additional almond milk 1 tablespoon at a time if your dough is too dry and crumbly). Turn the dough out onto a parchment lined cooking sheet sprinkled with flour and shape into a circle, and cut into 8 triangles and gently separate scones, giving them enough room to spread out as they bake. Brush with coconut butter and sprinkle with sugar.
-Bake for 20 -25 minutes, until golden and edges begin to brown.
-Remove from oven and cool on a wire rack.
Enjoy!
