Whole-Wheat Black Currant Scones

Recipe by
Total Time:
25-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Technique: Bake Recipe
Difficulty: Hard

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  • 2 cups - whole wheat pastry flour
  • 1/3 cup - sugar
  • 1 tbsp - baking powder
  • 1/4 tsp - salt
  • Whisk the ingredients together in a bowl.
  • Add:
  • 3 tbsp - zero-trans-fat vegetable shortening
  • 3 tbsp - canola oil
  • Mix together gently until the pieces of shortening are no more than the size of peas and the mixture looks crumbly.
  • Add 1 cup - currants or raisins
  • Whisk together and add:
  • 2 tbsp - flax seed powder mixed with 6 tbsp - water
  • 1/2 cup - soy milk or almond milk

How to Make Whole-Wheat Black Currant Scones

  • Mix together until the mixture just comes together in a ball.
  • Do not over mix.
  • Transfer to a floured surface and pat the ball into an 8-inch disc.
  • Using a pizza cutter or a knife, cut the disc into 8 wedges, like a pizza.
  • Transfer the wedges to a cookie sheet and to a 425-degree preheated oven.
  • Leave at least 1/2 inch of space between the scones.
  • Brush the tops of the scones with some soy milk.
  • Bake for about 14 minutes or until the tops are browned lightly.
  • You can either let them cool on a rack or serve them warm either plain or with vegan spread and jelly.
  • Recipe courtesy: Holy Cow Vegan