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Title: Currant Scones (with variations)

1 1/2 t Ener-G egg replacer
2 T water
2 1/2 C all purpose flour
1/3 C granulated sugar
4 t baking powder
1/2 t salt
3/4 C margarine, cold
1 C currants
1/2 C vegan milk

Preheat the oven to 425° F. Lightly oil a baking sheet.

Whip together the egg replacer and water until thick and creamy. Set aside.

In a large bowl, combine the flour, sugar, baking powder, and salt. Add the margarine to the dry ingredients and cut it into small pieces with two knives or a pastry blender. You want a coarse crumbly batter. Stir in the currants.

Add the milk and egg replacer mixture, and keep the mixing to a minimum to avoid developing the gluten in the flour (which produces tough scones). Mix with a wooden spoon, fork, or your fingers until the dry ingredients are moistened. The dough will not be completely smooth like a bread dough.

Gather the dough into a bowl (adding a little more vegan milk if necessary), and place on a lightly floured surface. Pat or roll the dough out to a 1/2 inch thick round and cut into 8-10 pieces--triangles are traditional. Place them 1/2 inch apart on the baking sheet. If desired, brush the tops with vegan milk and sprinkle with cinnamon and sugar.

Bake until the tops are golden brown, 12-15 minutes. Let cool on a rack.

VARIATIONS:

Add 1/2 to 1 C chopped almonds or hazelnuts.

Add 1/2 t almond extract.

Add 1/2 C dried cranberries and zest from 2 lemons or oranges.

Add 1 C fresh blueberries in place of the currants.

From Joy of Vegan Baking
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