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I found this in the January/ February 2008 Vegetarian Times magazine. The dough can be made a day ahead, refrigerated, then baked for hot scones in the morning.
- Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray. Place currants in a bowl and cover with boiling water.
- Whisk together flours, oats, baking powder, suger, and salt in a large bowl. Add butter pieces, and rub into flour mixture resembles coarse meal.
- Whisk together milk and maple syrup. Stir into flour mixture just until dough comes together. Drain currants, and stir into dough.
- Transfer dough to a well-floured work surface, and knead 2 to 3 times, or until smooth. Pat into 1-inch-thick square. Cut 16 scones with a 2-inch round cutter, and place on prepared baking sheet. Bake 15 to 17 minutes, or until brown on top.