Gluten Free Vegan Currant Scones

Delicious, easy, versatile quick bread recipe for breakfast or a snack

Gluten Free Vegan Currant Scones

Sample recipe from The Gluten Free Vegan Cookbook by Susan O'Brien, who says, "I really like scones and there are so many things you can do with them. Depending on the time of year, you can add berries or other ingredients."

"I encourage you to be creative and make these first as written, and then to try something new with them next time." For variations, Susan suggested substituting cranberries, blueberries or nuts for the currants or raisins.

Total prep & cook time: 30 minutes

8 large scones, 8 servings

Nutrition Data Per Serving, 78 g: 191 cal, fat cal 23, 40g carb, 2g fat, 174mg sodium, 7 g sugars, 4g fiber, 4g protein, low Cholesterol. Estimated glycemic load 24


  • 2 Tbsp agave syrup
  • 4 Tbsp vegan margarine
  • 1 1/2 tsp Ener-G egg replacer whisked together with 2 Tbsp warm water
  • 1/4 cup applesauce
  • 1/2 cup soy, almond, rice, or hemp milk
  • 2 1/4 cups sorghum flour
  • 1/2 cup tapioca flour
  • 1/4 cup brown rice flour
  • 2 Tbsp arrowroot powder
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp xanthan gum
  • 1/2 tsp salt
  • 1 tsp ground cardamom
  • 1/2 cup currants or raisins
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  1. Preheat the oven to 375 degrees F
  2. Line a cookie sheet with baking parchment or grease the pan
  3. In a large bowl, blend together the margarine and agave nectar until light and creamy
  4. In a small bowl, whisk the egg replacer with the warm water, until bubbles form and the powder has completely dissolved
  5. Add this mixture to the agave mixture along with the applesauce and stir well
  6. Add the milk and continue stirring. The mixture will appear curdled
  7. Sift together all of the dry ingredients, with the exception of the currants or raisins. Beat until just blended. Do not overbeat
  8. Stir in the currants or raisins to incorporate
  9. Press out the mixture on a cutting board, forming a round shape about 1/2 inch thick
  10. Cut into eight triangles and place on the prepared cookie sheet
  11. Bake until lightly browned, 12 - 15 minutes
  12. Cool on a wire rack
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Recipe Tips:

I know that these scones are meant to be low fat, and that the applesauce replaces part of the fat, but they are rather dry because of that. When I make them again, I'll increase the vegan spread or solid coconut oil to 1/2 cup.

We liked the cardamom in this recipe, but if you don't have it or don't care for it, cinnamon is good.

I thought that orange zest would taste great in these, and orange juice for part of the non-dairy milk - especially if you use cranberries & walnuts.

I brushed the top of the scones with a little of the liquid mixture (reserving 1 - 2 Tbsp for that purpose), to assist in browning.

I also 'plumped' the currants by covering them with boiling water for 5 minutes, then draining. That makes them more moist.

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