Who knew a scone could be so savory? These contain Madras curry, which intensifies the flavor, and the paprika causes the delicate, crumbly interior to turn a compelling shade of red. Instead of having these with hot tea, try them with a glass of mint iced tea. Though currants add a touch of sweetness, you could push the contrast further by spreading them with currant or blackberry jam.
FOR MORE, SEE: Family-Friendly Vegan Recipes
• 2 cups unbleached all-purpose flour, plus more for flouring work surface
• 3 tablespoons Sucanat crystals or light brown sugar
• 1-1/2 tablespoons Madras curry powder
• 1 tablespoon ground flaxseed
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons very cold coconut oil or vegan margarine, cut into 1/2" cubes
• 1 teaspoon finely minced garlic
• 1 teaspoon finely minced ginger
• 3/4 cup coconut milk
• 1/2 tablespoon fresh lime juice
• 3 tablespoons dried currants
• 1/2 teaspoon paprika
1. Preheat oven to 400 degrees F.
2. Pulse flour, Sucanat, curry powder, flaxseed, baking powder, baking soda, and salt in a food processor until incorporated.
3. Add coconut oil, garlic, and ginger, and pulse until pea-sized lumps form. Add coconut milk and lime juice and pulse until a sticky dough just forms, 20 to 25 pulses, adding currants during the last 10 pulses.
4. Transfer dough to a lightly floured surface and gently pat into an 8" circle (about 3/4" thick), being careful not to overhandle dough. Slice into 8 equal-sized wedges.
5. Place on a parchment paper-lined cookie sheet and sprinkle with paprika. Bake until lightly browned, 14 to 16 minutes.