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Currant Griddle Scones

This image courtesy of Joseph DeLeo

If you’d like an accompaniment to summer fruit soups but don’t want to turn on the oven, these slightly sweet scones are just the thing to make.

Makes8

CostInexpensive

Easy

Total Timeunder 30 minutes

Kid FriendlyYes

Recipe Coursedessert

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, vegan, vegetarian

Equipmentgriddle

Mealbrunch, tea

Taste and Texturecrisp, crunchy, fruity, nutty, spiced, sweet, tart

Ingredients

  • 1½ cups whole wheat pastry flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon cinnamon
  • ¼ cup natural granulated sugar
  • ¼ cup nonhydrogenated margarine, softened
  • ¼ cup rice milk, or as needed
  • 2/3 cup dried currants
  • ¼ cup finely chopped walnuts

Instructions

  1. Combine the first 4 (dry) ingredients in a mixing bowl and stir together. Work the margarine into the flour mixture with a pastry blender or the tines of a fork until the mixture resembles coarse crumbs.

  2. Add enough rice milk to hold the dough together, working it together with your hands. Work the currants and walnuts in with your hands, then turn the dough out onto a well-floured board and knead briefly.

  3. Form the dough into a ball, then roll out to a thickness of about ¼ inch. Cut the dough into 2-inch rounds with a cookie cutter or the rim of a glass. Gather up any leftover dough, roll out, and cut until all the dough has been used up.

  4. Heat a griddle or large nonstick skillet that has been sprayed with cooking oil spray. Cook the scones over medium heat or until golden brown on both sides. Cool on a rack and serve warm.

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