These slightly sweet scones are a perfect accompaniment to breakfast, a bowl of soup or a cup of tea.  Since they cook on a griddle, you don’t need to fire up the oven.

Currant Griddle Scones

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 Scones


  • 1 1/2 cups whole wheat pastry flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 cup natural granulated sugar
  • 1/4 cup non-hydrogenated margarine
  • 1/4 cup rice milk
  • 1/2 cup currents
  • 1/4 cup walnuts finely chopped


  • Combine the first 4 dry ingredients in a bowl. Mix the margarine into the dry mixture with a fork or pastry blender until it resembles course crumbs.
  • Add rice milk and work it with your hands. Work in the walnuts and currents. Turn dough onto a floured board and knead briefly.
  • Form the dough into a ball. Roll out to a thickness of 1/4 inch. Cut the dough into 2 inch rounds using a cookie cutter or the rim of a glass. Gather up pieces and use for additional rounds.
  • Heat griddle or large non-stick skillet to medium heat. Cook scones until golden brown on both sides. Serve warm.

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