Featured recipe from Marilu’s table * Currant scones
Sometimes we want something a little fancier for breakfast, and these scones do the trick.
Offer scones for a quick on-the-go breakfast or after school snack, or pack them in a school (or brown bag) lunch. (Who said you had to pack a sandwich?)
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Currant Scones
Yellow * Serves 10
2 cups unbleached flour
1/4 cup Sucanat®
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup soy margarine, cold
2/3 to 3/4 cup soymilk
3/4 cup currants
Preheat oven to 400 degrees.
Mix flour, Sucanat, cream of tartar, baking soda, and salt. Cut in the margarine with a pastry blender or a couple of forks, until the mixture is coarse, resembling corn meal.
Gradually add soymilk to make a soft dough. Add currants and knead the dough 3 or 4 times.
On a lightly floured surface, roll out the dough to 1/2-inch thickness and cut out scones with 2-inch cookie cutter. Place on ungreased cookie sheet. Bake 10 to 12 minutes.
