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Total Time
45mins
Prep 30 mins
Cook 15 mins

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray. Place currants in a bowl and cover with boiling water.
  2. Whisk together flours, oats, baking powder, suger, and salt in a large bowl. Add butter pieces, and rub into flour mixture resembles coarse meal.
  3. Whisk together milk and maple syrup. Stir into flour mixture just until dough comes together. Drain currants, and stir into dough.
  4. 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.