Vegan Sour Cream Scones

I call these Cookie Scones because they are on the flatter side and have more moisture than regular Scones – but I actually prefer this version.  I added a bit more currants and a few chopped pecans and wonder if that made them thinner.  Either way, I’m a fan.

Vegan Sour Cream Scones

Vegan Lunch Box Around the World – Cookbook

1/4            cup vegan sour cram

                 zest of one orange

1/4            cup freshly squeezed orange juice

1 and 1/4       cups all-purpose flour

1 and 1/2       teaspoons baking powder

1/2            teaspoon kosher salt

3               tablespoons sugar

3               tablespoons vegan margarine, cold, cut into pieces

1/4            cup dried currants  (I used dried apricots/raisins) – also added chopped

                                                                                                             Pecans

                  nondairy milk and cinnamon-sugar for topping

Preheat oven to 425 degrees.  Line a baking sheet with parchment paper, spray and nonstick spray, and set aside.

In a small mixing bowl, combine the vegan sour cream, orange zest, and orange juice.  Set aside.

Sift or whisk together the flour, baking powder, salt, and sugar.  Cut in the margarine with a pastry cutter or your fingers, until the mixture resembles coarse meal and all visible lumps of margarine are gone.  Stir in the sour cream mixture and the currants.

Turn the dough out and press into 3/4-inch thick circle.  Cut into 10-12 (Mine made 8) wedges with a large knife.  Brush the tops with nondairy milk and sprinkle with cinnamon-sugar.

Place the scones 2 inches apart on the baking sheet.  Bake until golden, about 10-12 minutes.  Cool on a wire rack.