Currant Scones

• 2 cups flour all-purpose or unbleached
• 1 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup canola oil
• 1 cup currants
• 1 cup soy milk or water
• 1 tablespoon flax seeds ground
• sugar

1. Heat oven to 400F. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, sugar, baking powder and salt; blend well.
2. Stir in oil. Stir in currants. Combine soy milk and ground flax seeds; add all at once stirring just until moistened. On well-floured surface, knead dough gently 5 or 6 times.
3. Press into an 8-inch circle, about 1 inch thick. Place on ungreased cookie sheet. Cut into 8 wedges; do not separate. Sprinkle with sugar. Bake at 400F for 15 to 20 minutes or until golden brown. Serve warm.
4. Recipe, which used 1/4 cup butter or margarine (cut into the dry ingredients with a pastry blender until the mixture became crumbly) instead of the oil and a 5.33-oz can of evaporated milk and 1 egg instead of the 3/4 cup soy milk and 1 tablespoon ground flax seeds.

flour, sugar, baking powder, salt, canola oil, currants, soy milk, flax seeds ground, sugar

Taken from www.yummly.com/recipe/Currant-Scones-1653480 (may not work)