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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Recipe was adapted from Sublime pastry chef David Kalas Ingredients:
1 1/2 teaspoons ener-g egg substitute |
2 1/2 cups all-purpose flour |
1/3 cup granulated sugar |
4 teaspoons baking powder |
1/2 teaspoon salt |
3/4 cup dairy-free margarine |
1 cup currants or 1 cup raisins |
1/2 cup soymilk or 1/2 cup almond milk or 1/2 cup rice milk, plus 2 to 3 tablespoons for brushing |
cinnamon sugar, for sprinkling |
Directions:
1. Heat oven to 425 degrees. Line baking sheet with parchment paper. Beat egg replacer with 2 tablespoons water until thick; set aside.
2. Place flour, sugar, baking powder and salt in a mixing bowl; whisk to blend.
3. Cut butter into small pieces and add to dry ingredients; mix in with a fork just till crumbly. Stir in the currants. Add milk and egg replacer, mixing with a spoon or your fingers just until the dry ingredients are moistened.
4. Gather dough into a ball. On a lightly floured surface, roll it to a 1/2 inch thick round. Cut into 8 or 10 wedges. Brush with milk and sprinkle with cinnamon sugar.
5. Place on prepared pan and bake until tops are golden brown, about 20 minutes. Cool on a rack or serve warm.
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