Rainy Day Scones

What are Rainy Day Scones?

They are scones you make after you have spent all day in the library trying to decipher German and Italian bibliographies. Only to traipse back home in the rain without an umbrella to the snug solace of your apartment and its tiny kitchen, sadly lacking in such basic scone-baking ingredients as baking powder and vanilla extract. They are made of whole wheat pastry flour, flavored with almond extract, and specked with that handful of dried blackcurrants that's been in the pantry for nearly a year. They are scones baked whilst listening to The Cure.

So. Here's the recipe:

Rainy Day Scones
or Blackcurrant-Almond Scones

2 cups whole wheat pastry flour (or a combination of all-purpose and wwpf)
1/4 cup evaporated cane juice
1/2 tsp baking soda
1/4 tsp sea salt
1/3 cup cold vegan margarine (Earth Balance)
1/4 cup plain soy yogurt
1/2 tsp almond extract
1/2 cup almond milk (or rice milk or a combination)
a handful (1/4 cup-ish) dried blackcurrants, rehydrated a few minutes in boiling water

Whisk all the dry ingredients together.

Cut margarine into dry ingredients until well incorporated.

Make a bit of a well and add soy yogurt, almond extract, and milk. Stir with wooden spoon until combined. Stir in drained, rehydrated blackcurrants.

On a floured surface, pat down into about 3/4 in.-1 in. thickness. With a juice glass (roughly 2 in. in diameter), punch out your scones. Reform leftover dough and repeat.

Bake at 375 for about 15 minutes, until nicely golden.


Enjoyed with a pot of "Raven's Blend" (blackcurrant-infused black) tea.