- 2 1/2 cups (300 g) all-purpose flour
- 1/2 cup (57 g) whole wheat flour
- 1/3 cup (66 g) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups dried currants
- 2 tablespoons caraway seeds (optional)
- 8 tablespoons (113 g ) cold vegan butter (1/2 cup or 1 stick)
- 3/4 cup + 1 tablespoon (190 mL) coconut milk (homemade or canned)
- 1 tablespoon apple cider vinegar
Stir vinegar into coconut milk and set aside to thicken.
Cut the vegan butter into 1/2 inch cubes and add them to the flour mixture. Cut the butter into the flour mixture using your fingertips until the mixture resembles coarse breadcrumbs with shaggy bits.
Pour the coconut milk and vinegar mixture into the the flour mixture, reserving 2 tablespoons to use for brushing the tops of the scones, and stir until just combined. Be mindful not to over mix the dough. The dough will be sticky.
Generously flour a work surface and turn dough out onto it. Flour your hands and press dough into 1” thick round.
Use a round cutter or biscuit cutter to cut out scones and place them onto the prepared baking sheet.
Cut an X into the top of each scone and brush the tops with the remaining coconut milk and vinegar mixture.
Bake at 400˚F (200˚C) for about 20 minutes until the scones have puffed up and are golden brown. Remove from oven and serve warm or at room temperature.
- Scones are best eaten the day they are made, but leftovers will keep in a sealed bag at room temperature for 1-2 days. Or they can be cut and frozen for up to 6 months. Thaw and warm them to serve.