Sublime Vegan Scones - cooking recipe

Ingredients

1 1/2 teaspoons Ener-G Egg Substitute
2 1/2 cups all-purpose flour
1/3 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup dairy-free margarine
1 cup currants or 1 cup raisins
1/2 1/2 cup almond milk or 1/2 cup rice milk, plus 2 to 3 tablespoons for brushing
cinnamon sugar, for sprinkling

Preparation

Heat oven to 425 degrees. Line baking sheet with parchment paper. Beat egg replacer with 2 tablespoons water until thick; set aside.
Place flour, sugar, baking powder and salt in a mixing bowl; whisk to blend.
Cut butter into small pieces and add to dry ingredients; mix in with a fork just till crumbly. Stir in the currants. Add milk and egg replacer, mixing with a spoon or your fingers just until the dry ingredients are moistened.
Gather dough into a ball. On a lightly floured surface, roll it to a 1/2 inch thick round. Cut into 8 or 10 wedges. Brush with milk and sprinkle with cinnamon sugar.
Place on prepared pan and bake until tops are golden brown, about 20 minutes. Cool on a rack or serve warm.