Vegan Currant Scones

    By
    Ann Gentry
    -

    Ingredients

    • 3 cups whole-wheat pastry flour
    • 1 cup oat flour
    • 1 tablespoon arrowroot
    • 1 1/2 teaspoons baking soda
    • 1 1/2 teaspoons cream of tartar
    • 1/2 teaspoon cardamom
    • 1/2 teaspoon nutmeg
    • 1 tablespoon nutritional yeast flakes
    • 1/2 cup vegetarian margarine, cut into small pieces
    • 5 tablespoons maple syrup
    • 1 cup soy milk
    • 3/4 cup currants
    • 1 tablespoon vegetarian margarine, melted
    • raspberry preserves, for serving
    • soy whip, for serving

    Directions

    Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.

    In a large bowl, sift together both flours, baking powder, baking soda, cream of tartar, cardamom, nutmeg, and nutritional yeast flakes. Cut in margarine pieces until mixture is sandy, with some pea-size pieces.

    Whisk together syrup and soy milk in a small bowl. Pour into dry ingredients and stir until dough starts to come together. Stir in currants until just combined.

    Sprinkle a little flour onto a flat working surface. Press out dough into a circle, 1/2-inch thick. Cut into eight equal pieces and place on baking sheets, evenly spaced. Brush with melted margarine.

    Bake in preheated oven for 18 to 22 minutes or until puffed and lightly browned on the bottom.

    Remove and serve warm or at room temperature with raspberry preserves and soy whip.

    Ann Gentry
    Ann Gentry, host of Naturally Delicious, has spent the past 20 years raising the standard of vegetarian cooking. As a chef, restaurateur, food educator and visionary, she has succeeded in combining macrobiotic food preparation with the richness of her southern upbringing to create a gourmet vegetarian cuisine even meat lovers covet.As the executive chef of Vegetarian Times magazine, Ann creates original vegetarian recipes and contributes articles on healthy eating and living. Ann also writes her own bimonthly column about food and children for the British magazine Junior: The World’s Finest Parenting Magazine.Ann is the creator, founder and operating owner of Real Food Daily, the only restaurant in the Los Angeles area that serves a 100 percent vegetarian menu using foods grown exclusively with organic farming methods. Bon Appetit magazine wrote that “Ann Gentry, the creator of Real Food Daily, has taken two different California trends — vegetarian foods, and the organic seasonal cooking popularized by Alice Waters of Chez Panisse — and come up with a cuisine that is as interesting and delicious as it is healthful.” With two California locations, in Santa Monica and West Hollywood, Real Food Daily has “developed a loyal following.” Its patrons range from the someday to the everyday vegetarian, to celebrities, to trendsetting young eaters with sophisticated palates or the mature diner seeking gourmet, health-supportive cuisine. Ann’s first cookbook, “The Real Food Daily Cookbook,” published by Ten Speed Press, is available for purchase on her website www.realfood.com and at bookstores. As the spokesperson for SOYJOY, an all-natural nutrition bar made with whole soy, Ann has appeared on many radio and television shows as well as various food lifestyle shows promoting a healthy lifestyle. She has also been a guest chef at Canyon Ranch, Pritikin Longevity Center, Robert Mondavi Wine Center, L.A. Times Festival of Books, the Environmental Media Awards, North American Vegetarian Society and Central Market. In the spring of 2008, Ann will be a featured guest chef on a Caribbean cruise ship, in the program “A Taste of Health” on Holistic Holiday at Sea. Ann lives in Los Angeles with her husband, Robert Jacobs, and their two vegetarian children, Halle and Walker.