Currant Scones

Recipe By : Breads, Breads, and More Breads (Pillsbury pamphlet, 1983)
Serving Size : 8 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour, all-purpose unbleached
1/4 cup sucanat
1 tablespoon baking powder (aluminum free)
1/4 teaspoon sea salt
1/4 cup canola oil
2/3 cup currants
3/4 cup soy milk -- or water
1 tablespoon flax seeds -- ground
sucanat

Heat oven to 400°F. Lightly spoon flour into measuring cup; level off.
In medium bowl, combine flour, sucanat, baking powder and sea salt; blend
well. Stir in oil. Stir in currants. Combine soy milk and ground flax
seeds; add all at once stirring just until moistened. On well-floured
surface, knead dough gently 5 or 6 times. Press into an 8-inch circle,
about 1 inch thick. Place on ungreased cookie sheet. Cut into 8 wedges;
do not separate. Sprinkle with sucanat. Bake at 400°F for 15 to 20
minutes or until golden brown. Serve warm.

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NOTES : I adapted this from the original recipe, which used 1/4 cup butter
or margarine (cut into the dry ingredients with a pastry blender until the
mixture became crumbly) instead of the oil and a 5.33-oz can of evaporated
milk and 1 egg instead of the 3/4 cup soy milk and 1 tablespoon ground flax
seeds.