Almost every Saturday morning, Casey and I do the same thing. We sleep in a little later than usual, take our time getting ourselves and Cullen ready, and then we bundle up and head out into the neighborhood. With Cullen snuggled into the Ergo and ready for his morning nap, I zip my coat around him and we walk a few blocks to Flying Apron Bakery. (It feels strange to look pregnant again!)
Having a gluten-free vegan bakery within a short walk from our house is both dangerous and awesome. I like to mix it up and get different things each time, but Casey is 100% predictable. Every single weekend, it is always the same thing – the ginger currant scone. Yum.
Since he loves this particular scone so much, I figured it was only natural that I should try to make my own (less expensive!) version at home. It took a number of trials and versions, but the final product was worth the extra effort.
It sure is nice to have my own version of this delicious scone to dunk in my morning coffee.
Ginger Currant Scones
Prep Time: 20 minutes
Cook Time: 20-25 minutes
Ingredients (8 scones)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoons kosher salt
- 1/3 cup sucanat or organic cane sugar
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 6 tablespoons Earth Balance
- 2 tablespoons chia seeds (+6 tablespoons water)
- 3/4 cup almond/soy milk
- 1/3 cup crystallized ginger, minced
- 1/3 cup dried currants
- extra sugar for topping
Start by preheating your oven to 375 degrees. To make these scones, you use the traditional biscuit method for dough preparation. Don’t worry, I’m going to walk you through it. Making these brought back so many culinary school flashbacks – we made biscuits almost every day!
Okay, back to it. Add your flour, baking powder, salt, sugar, and spices to a mixing bowl and stir to combine.
In a small separate bowl, add the 2 tablespoons chia seeds to 6 tablespoons water. Allow the mixture to sit for about 5 minutes until it becomes a "chia egg." I used to use flax eggs in a lot of my vegan baking, but recently I’ve liked the way chia eggs have worked better. The texture really does resemble an egg white.
While the chia seeds hydrate, prepare the butter. The key to a successful biscuit dough (I know these are scones, stay with me) is keeping your butter (or Earth Balance) as cold as possible. The colder the better, and frozen is actually best if you have time to freeze a stick ahead of time.
Working quickly, slice your butter stick into tiny pea-sized pieces.
Add the butter pieces to the bowl with your dry ingredients, and toss to coat them and distribute throughout the flour.
Using your fingers, rub the butter into the flour for about 30 seconds. You want about half the butter to be worked into the flour, and half to remain little flour covered butter peas.
Put your bowl of flour and butter into the freezer in order to keep it cold while you prepare the rest of the ingredients.
Mince a few hunks of crystallized ginger into tiny pieces, in order to yield about 1/3 cup. These crystallized ginger pieces give the scones an exciting and unexpected spiciness.
Whisk 3/4 cup almond or soy milk into the now thickened chia egg.
Once combined, add the milk/chia mixture to your bowl of flour and butter. Use your hands to mix the wet and dry ingredients until they become a dough.
As the dough comes together, add the crystallized ginger and currants.
Turn the dough out onto a lightly floured surface, and form into a circle. Using a chef’s knife or pizza cutter, slice the dough into 8 even triangles.
Carefully transfer the pieces onto a greased cookie sheet.
Space the wedges about 1 inch apart, and sprinkle each wedge with an additional bit of granulated sugar.
Bake for 20 to 25 minutes or until just starting to turn golden brown on top.
Serve with hot coffee and enjoy with a friend.
Scones are a great way to do something different when you don’t feel like making muffins. A simple and delicious breakfast, with just a hint of sweet and spice from the ginger and currants.