Updated: Oct 26, 2018
Ingredients: 2 1/2 cups of white flour 1 tbsp baking powder 1/2 cup brown sugar 1 tsp of almond extract 8 tbsp of cold vegan butter 1 cup of almond milk 1 cup dried black currants (I found mine in the bulk section)
Heat the oven to 375 degrees. Cut the vegan butter into small squares. In a bowl pour in the flour and butter. Cut the butter into the flour until it is well mixed. Add in the baking powder and sugar. Mix until it is well combined. Pour in the milk and almond extract. Mix it well. Then pour in the black currants and fold them into the dough.
On a parchment lined cooking sheet scoop out 1/4 of a cup of scone mix and dollop the scones 1/2 inch apart. Will make about 12 medium sized scones.
Bake for 27 minutes. Remove from the oven and set aside to cool for 10 minutes. Serve with blackberry jam, clotted cream, or butter!