Oat Currant Scones
2 Tablespoons Earth Balance
1 1/4 Cup Rolled Oats
3/4 Cup All Purpose Flour
3/4 Cup Whole Wheat Pastry Flour
1 Tablespoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Cup Currants
Equivalent of 1 Egg
1/2 Cup Plain Coconut Milk Yogurt
2 Tablespoons Safflower Seed Oil
1. Preheat oven to 425 F. Line a baking sheet with parchment paper. Melt Earth Balance.
2. Stir together oats, flours, sugar, baking powder and soda, and salt in a large bowl. Stir in currants and make a well in the center. Combine butter, egg replacement, yogurt and oil in a small bowl; add to dry ingredients, stirring until just moistened.
3. Turn out on to a floured surface and gently knead several times to form a ball. Place the ball on the baking sheet and cut into 8 wedges.
4. Bake until lightly browned, 15 to 20 minutes. Transfer to a rack and cool. Use a serrated knife to separate the slices.
Goes well with apple slices
Soundtrack - Michael Jackson - Bad