2 cups flour (I used all purpose organic)
1/2 teaspoon salt
1/4 cup vegan butter or coconut oil
3 teaspoons baking powder
1/2 cup rice milk
1/2 cup apple juice
1 tablespoon vanilla
1 tablespoon agave nectar
1/4 to 1/2 cup currants
Zest from one lemon
1) Preheat oven to 350 degrees Farenheight. Line a cookie sheet with parchment paper or lightly grease pan.
2) In large bowl combine flour, salt and baking powder. Mix well. Cut in the vegan butter or coconut oil. It is best to have the coconut oil cool enough that it is solid.
3) Add rice milk, juice, vanilla, agave, currants and lemon zest. Stir very gently until just mixed. Over mixing bad for scones!
4) Drop by the spoonful on to prepared sheet and pop in oven. They will grow so if you definitely don't want them to stick together, don't be lazy like me- use two cookie sheets. Bake until just barely starting to golden on the tops, about 15 to 20 minutes
Let cool and serve with tea. Mmmm!
You could likely add in some flax seed meal to up the nutrition on these, but I didn't think about that until just now. Oh well!
Source of recipe: I wrote this recipe.