Preheat oven to 425 degrees.
Chill large bowl and mixer beaters in the freezer.
In a food processor pulse together flour, 5 tablespoons sugar, baking powder, and salt. Add butter and pulse until mixture resembles coarse crumbs. With food processor on add soy milk until just moistened.
Flour your work surface and turn out dough, add currants and knead dough gently, 5 to 10 times mixing currants throughout. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon soy milk; sprinkle with remaining tablespoon sugar. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.
For the clotted cream, remove the coconut solids that have separated from the coconut water and add to chilled . Be careful not to add any coconut water or you will not have the right consistency for the clotted cream. Add the powdered sugar and beat on high for 1 minute. Add vanilla and pinch of salt, beat for an additional 30 seconds. Chill in refrigerator til ready to serve.
Let scones cool to room temperature. Serve with a dollop of cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (64g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 5 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 1.2mg||0 %|
|Sodium 429.1mg||15 %|
|Potassium 85.5mg||2 %|
|Total Carbohydrate 26.6g||8 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 25.7g|
|Protein 4.1g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 131
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