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  • Claire F.

Orange Currant Scones Vegan + GF

Scones have always been a favorite of mine. When I was a kid my dad would always pick up the orange currant scone from Half Day Cafe on the weekends for my sister and me to share. Of course, I have been gluten-free for about 5 years now, so it has been a while since I have had a taste of this childhood favorite. This year for Easter, I decided to recreate theses scones with a gluten-free vegan spin and I am so pleased with the results, I wanted to share my recipe!



Ingredients

2 cups of GF all-purpose flour + extra to flour surfaces

3 tablespoons sugar

1 tablespoons baking powder

1/2 teaspoons salt

5 tablespoons vegan butter (I use Earth Balance)

3/4 cups orange juice

1/2 teaspoon orange extract

zest of 1 orange

1/2 cup dried currants



Instructions

1. Preheat the oven to 450F and prepare baking sheet with either a silapat, wax paper, or baking grease.
2. Put the flour, sugar, salt, and baking powder, into the base of your food processor. Pulse until these dry ingredients are fully incorporated, make sure that there aren't any baking powder clumps!
3. Add the butter to the food processor one tablespoon at a time, and pulse a few times each. Pulse until the mixture has a coarse meal texture.
4. Dump the contents of the processor into a large mixing bowl. Add the orange juice, zest, and extract, then stir with a rubber spatula until a dough begins to form.
5. Next fold in the currants thoroughly.
6. Take the dough and place it onto the floured surface and mold it into a disk. The thickness should be about an inch and a half. 
7. Using a sharp knife, cut the dough into 8 triangles (like you would cut a pizza). Then separate the triangles and place them onto the prepared baking sheet.
8. Bake the scones for about 12 to 15 minutes, until they are golden brown.
9. Cool for 10 minutes and serve!

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