Brandied Currant Vegan Scones with “Eggnog” Glaze
In some cultures, currants are viewed as a symbol of healing, hope, forgiveness and renewal which leads Mickey to believe that these are the perfect scones for the holiday season and new year. Plus, the warming spices and flavorful bursts of brandied currants taste extra good on a cozy winter morning. Be sure to save the flavorful brandy mixture that remains after making your brandied currants to use for other baking projects or festive cocktails.
Ingredients
For the Brandied Currants:
1 cup brandy
¼ cup brown sugar
1 cup dried currants
For the Scones:
4½ cups all-purpose flour
2 tablespoons baking powder
1 teaspoon cinnamon
¾ cup sugar
1 teaspoon sea salt
½ cup vegan margarine, cold and cut into small chunks
¾ cup nondairy milk, chilled
1 tablespoon lemon juice, chilled
2 teaspoons vanilla extract
½ teaspoon orange zest
For the “Eggnog” Glaze:
2 cups powdered sugar
½ teaspoon vanilla extract
¼ teaspoon fresh grated nutmeg, plus more to garnish
3–4 tablespoons nondairy milk
Directions
In a small saucepan, combine the brandy and brown sugar. Bring to a slight simmer over medium heat. Stir regularly until the sugar is dissolved. Remove from heat, stir in the currants, cover and chill until ready to use.
Preheat the oven to 425° F and line a baking sheet with parchment paper.
To make the scones, sift together the flour, baking powder and cinnamon into a large bowl. Stir in the sugar and sea salt. Add the vegan margarine and use a pastry blender or the back of a fork to mash the margarine into the flour mixture until there are no large clumps left.
In a liquid measuring cup, combine the nondairy milk, lemon juice, orange zest and vanilla extract. Pour the wet ingredients into the dry ingredients and use a spatula to lightly fold them into the flour. It is very important to not overmix the dough or stir too aggressively.
After the mixtures are slightly combined, strain the brandied currants and sprinkle them into the dough. Use your hands to gather the dough together. Do not knead the dough, just lightly squeeze and press the dough until it forms a cohesive ball.
Place the dough on a lightly floured surface and divide it into two equal parts. Shape them into rounds and pat the dough flat so it measures roughly 1 ½-inches high. Cut the rounds into 6 wedges and place on a baking sheet.
Bake for 20-22 minutes, rotating the tray at 10 minutes. Finished scones should have a lovely golden color kissing the tops and corners.
To make the “eggnog” glaze, combine the powdered sugar, vanilla extract and grated nutmeg in a medium bowl. Add two tablespoons of the milk and stir to combine. If the mixture is still very dry, add another tablespoon of milk. Continue adding milk until a thick (not runny) glaze consistency is achieved.
Drizzle the glaze onto the cooled scones and finish with an additional grating of fresh nutmeg.
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