Today would have been my Irishy Grandma's 115th birthday. She would have loved these. Happy St. Paddy's Day!
INGREDIENTS
- 1 Flax Egg (1 T (7 g) flaxseed meal + 2 ½ T(37 ml) Water beaten up together in small bowl)
- 3/4 cup unsweetened Non-Dairy Milk such as Almond, Hemp or Oat Milk
- 3/4 cup spelt flour
- 1 1/4 cups Unbleached All-purpose Flour
- 1 T Baking Powder
- 1/4 cup Maple Syrup
- 1/2 tsp Sea Salt
- 2 T. Caraway Seed
- 1/4 C. dried Currants
- 6 Tbsp room temperature coconut oil (scoopable, not liquid or frozen) (or vegan butter)
Icing:
- 1 c. Icing sugar
- 2 T milk
- 1/4 tsp orange zest.
Method
- Preheat oven to 400 degrees Farenheit
- Whisk in bowl: flax egg, non-dairy milk and maple syrup. Set aside.
- In another larger bowl whisk together flour, baking powder and sea salt.
- Using a pastry cutter or your fingers, cut in the coconut oil until pea-sized clusters form
- Spill in caraway seeds and currants
- Add wet ingredients and combine lightly-- do not overwork the dough
- On a silicone-sheeted or parchment covered pan, turn out the dough and carefully shape into a 1-inch high circle.
- With a pizza cutter or knife, cut 8 equal size pieces. Make about a 1 1/2-inch space between the slices.
- Bake for 12 to 15 minutes or until golden brown around the edges
- Cool on a rack for 15 minutes, or a little longer to ice
- To ice or glaze, blend sugar and nondairy milk and mix until smooth- mix in orange zest
- Drizzle or spoon over warm scones
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