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.
Recipe information
Yield
makes 8
Ingredients
Preparation
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
