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.

　　

Ingredients

makes 8

　　1 1/2 cups whole wheat pastry flour

　　1 1/2 teaspoons baking powder

　　1/4 teaspoon cinnamon

　　1/4 cup natural granulated sugar

　　1/4 cup nonhydrogenated margarine, softened

　　1/4 cup rice milk, or as needed

　　2/3 cup dried currants

　　1/4 cup finely chopped walnuts

　　

Step 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.

　　

Step 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.

　　

Step 3

Form the dough into a ball, then roll out to a thickness of about 1/4 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.

　　

Step 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.

　　

Nutrition Information

Step 5

Per scone:

　　

Step 6

Calories: 204

　　

Step 7

Total fat: 7g

　　

Step 8

Protein: 4g

　　

Step 9

Fiber: 7g

　　

Step 10

Carbohydrate: 33g

　　

Step 11

Cholesterol: 0mg

　　

Step 12

Sodium: 120mg

　　Vegan Soups and Hearty Stews for All Seasons