Vegan Irish Soda Bread Scones

• Vegan

• Produce

  • 1 cup Currants
  • 1 1/2 tsp Orange, zest

• Refrigerated

  • 1/2 cup Non-dairy milk

• Canned Goods

  • 2 tbsp Applesauce, unsweetened

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 3/4 tsp Baking soda
  • 2 tsp Caraway seeds, lightly toasted
  • 1/2 tsp Sea salt, fine-grain
  • 2 cups Spelt flour

• Oils & Vinegars

  • 1/2 tbsp Apple cider vinegar
  • 2 tbsp Coconut oil, unrefined

Found on picklesnhoney.com

Description

Ingredients

• ½ cup non-dairy milk (I used cashew milk)
• ½ tablespoon apple cider vinegar
• 2 cups spelt flour, plus more for sprinkling
• 1½ teaspoons baking powder
• ¾ teaspoon baking soda
• ½ teaspoon fine grain sea salt
• 2 tablespoons unrefined coconut oil, solid
• 2 tablespoons unsweetened applesauce
• 1 cup currants, soaked in hot water for 5 minutes and drained
• 2 teaspoons caraway seeds, lightly toasted
• 1½ teaspoons freshly grated orange zest

Directions

• Pre-heat the oven to 375 degrees F. Line a baking sheet with parchment paper, lightly dust with flour, and set it aside.
• In a small bowl, whisk together the non-dairy milk and apple cider vinegar to make vegan buttermilk. Allow to sit for 5 minutes.
• In a large bowl, mix together the flour, baking powder, baking soda and sea salt. Add the coconut oil, using your hands to pinch it into the flour (pea sized or smaller pieces is ideal). Stir in the vegan buttermilk and applesauce until a sticky, thick dough forms. Fold in the currants, caraway seeds, and orange zest.
• Transfer the dough to your prepared baking sheet, dust it with a little more flour, and form it into an 8-inch round. Cut into 8 parts. Bake for 20-25 minutes, until golden. A toothpick inserted in the center should come out clean. Allow the scones to cool slightly and enjoy with a little extra coconut oil and some marmalade or jam if you like!