1 cup unbleached white flour 3/4 cup whole wheat flour 1/3 cup vegetable shortening
6oz container soy yogurt 1/2 cup dry currants
3 tbsp. sucanat 2 1/2 tsp. baking powder 1/4 tsp. sea salt 1 tbsp. flax seed meal 2 tbsp. water
An oven preheated to 400° An ungreased baking sheet A wire pastry blender A mixing bowl
Combine flax seed meal and water in a small dish and set aside. Put the currants in a small bowl and just cover with hot water and set aside.
Combine white and wheat flour in the mixing bowl. Using the pastry blender, cut the shortening into the flour until the mixture is pea sized and crumbly. Add sucanat, salt, and baking powder and mix well.
Drain the currants and add to flour mixture. Add the flax seed mixture and half of the yogurt to the flour mixture, and mix well.
Add one tablespoon of yogurt to the flour, mixing, until the dough begins to clean the sides of the bowl as it is stirred. It should begin to clump together, but will still be loose and crumbly.
Turn out onto lightly floured surface and knead ten times, until able to hold together in a ball. Pat into rectangle 1/2 inch thick.
Cut diagonally into diamond shapes, and place onto the baking sheet.
Back at 400° for 10 to 12 minutes, remove and cool on a rack. Makes approximately 12 scones, depending on how large you cut the scones.
High Altitude Alert!
Baking at high altitudes requires a change in most recipes. If you have just moved to a high altitude (above 5,000 feet) or don't have experience baking at a high altitude, please see this page about high altitude baking for more information and advice. Note that this link opens in a new window.