(adapted from Irene Sullivan’s Irish Soda Bread)
Servings: 8 healthy-sized scones
3 cups all purpose flour
3/4 cup sugar
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder (double acting)
1 cup vanilla soy milk
2 Tablespoons distilled white vinegar
4 oz or 1 stick of vegan butter (ie. Earth Balance Vegan Buttery Sticks)
3 teaspoons Ener-G egg replacer
4 Tablespoons warm water
1 Tablespoon vegetable oil
1 Tablespoon caraway seeds
1 cup (about 5 oz) of currants
Equipment: Baking sheet pan or cookie sheet, lined with parchment paper
Preheat oven to 375 degrees Fahrenheit. Position rack in the center of the oven.
Make vegan buttermilk by mixing soy milk with vinegar. Let mixture stand for a few minutes until it curdles.
Soften vegan butter by microwaving for 8-10 seconds. Don’t over microwave; you want it softened, not melted. Set aside.
Combine all dry ingredients (flour, sugar, salt, baking soda, baking powder) in a large mixing bowl. Stir with a fork to quickly distribute ingredients. Set aside.
Prepare Ener-G egg replacer by mixing with warm water (equivalent to 2 eggs).
Make a well in the middle of the dry ingredients, and add vegan buttermilk, softened vegan butter, Ener-G egg replacer, vegetable oil, caraway seeds and currants. Mix everything with your hands until ingredients are evenly distributed and moistened (about 2-3 minutes). Do not over mix. Batter will be slightly wet. Drop 8 rounded portions of the batter on to prepared baking sheet.
Bake for 25 minutes at 375 degrees F. Don’t worry if some of the scones expand while baking and merge with each other, they will break apart easily later on. Test doneness by inserting a toothpick – it should come out clean.
Serve warm with strawberry preserves and vegan buttery spread.
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