MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegan Currant Scones
Categories: Scones, Vegetarian
Yield: 8 Scones

2 tb Agave syrup
4 tb Vegan margarine
1 1/2 ts Ener-G egg replacer;
- whisked together with:
2 tb Water; warm
1/4 c Applesauce
1/2 c Soy, almond, rice, or
- hemp milk
2 1/4 c Sorghum flour
1/2 c Tapioca flour
1/4 c Brown rice flour
2 tb Arrowroot powder
2 ts Baking powder
1/2 ts Baking soda
1 ts Xanthan gum
1/2 ts Salt
1 ts Ground cardamom
1/2 c Currants or raisins

Total time: 30 minutes

Preheat the oven to 375?F. Line a cookie sheet with baking
parchment or grease the pan. In a large bowl, blend together the
margarine and agave nectar until light and creamy. In a small bowl,
whisk the egg replacer with the warm water, until bubbles form and
the powder has completely dissolved. Add this mixture to the agave
mixture along with the applesauce and stir well. Add the milk and
continue stirring. The mixture will appear curdled. Sift together
all of the dry ingredients, with the exception of the currants or
raisins. Beat until just blended. Do not over-beat. Stir in the
currants or raisins to incorporate. Press out the mixture on a
cutting board, forming a round shape about 1/2" thick. Cut into
eight triangles and place on the prepared cookie sheet. Bake until
lightly browned, 12 to 15 minutes. Cool on a wire rack.

Tips:

I know that these scones are meant to be low fat, and that the
applesauce replaces part of the fat, but they are rather dry
because of that. When I make them again, I'll increase the vegan
spread or solid coconut oil to 1/2 cup.

We liked the cardamom in this recipe, but if you don't have it or
don't care for it, cinnamon is good.

I thought that orange zest would taste great in these, and orange
juice for part of the non-dairy milk--especially if you use
cranberries & walnuts.

I brushed the top of the scones with a little of the liquid mixture
(reserving 1 to 2 tb for that purpose), to assist in browning.

I also "plumped" the currants by covering them with boiling water
for 5 minutes, then draining. That makes them more moist.

Per scone: 191 cal, 40 g carb, 2 g fat (12% CFF), 174 mg sodium,
7 g sugars, 4 g fiber, 4 g protein, low Cholesterol

Recipe FROM: The Gluten Free Vegan Cookbook by Susan O'Brien

Recipe FROM: <https://web.archive.org/web/20180821010328/
http://www.savvyvegetarian.com/vegetarian-recipes/
gluten-free-vegan-currant-scones.php>

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