Currant Cardamom Scones
 
 
Makes 8 scones.
Author:
Ingredients
  • 2 cups unbleached all purpose flour
  • ½ cup organic cane sugar
  • ½ cup unrefined coconut oil (solid & chilled)*
  • ¾ cup unsweetened plain almond milk
  • ½ cup dried currants
  • ¾ teaspoon cardamom
  • 3 teaspoons baking powder
  • ½ teaspoon sea salt
  • ½ teaspoon vanilla extract
  • 1 tablespoon melted coconut oil
  • 2 teaspoons organic turbinado sugar
Instructions
  1. Preheat oven to 400 F. Combine flour, sugar, cardamom, baking powder, and salt in a large bowl and whisk together. Add solid coconut oil to bowl and using a pastry cutter, cut the coconut oil into the dry ingredients until the mixture begins to form fine crumbs (it will look like wet sand).
  2. Stir in the currants. Whisk together the vanilla extract and almond milk then add to the flour mixture 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, 7- 8 inches wide and ½ an inch thick. Cut into 8 triangles and gently separate scones, giving them enough room to spread out as they bake. Brush with melted coconut oil and sprinkle with turbinado sugar.
  3. Bake for 20 -25 minutes, until golden and edges begin to brown.
  4. Remove from oven and cool on a wire rack.
Notes
*If your coconut oil is liquid, line a small bowl with plastic wrap and pour in pre-measured oil. Place in the freezer for 20 minutes or until completely solid. When ready to use, lift out the plastic wrap and drop the hardened coconut oil into your flour bowl.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/currant-cardamom-scones/