As part of the "i like coffee, i like tea" BAKE MY DAY, I decided to make scones with oolong tea and currants. I based this recipe off of Vegan Yum Yum's Lemon Maple Scones, but I wanted it to be whole grain. I love the taste of wholemeal scones--they've got a heartier flavor, and they're healthier, too! I used a mix of light spelt flour, whole wheat flour, and oats that I ground into a coarse flour. The light spelt flour helps to keep it from becoming too heavy or too wheaty (they are SCONES, afterall) and the oats provide a little bit of nice texture with a mild flavor.
I'm reprinting Lolo's recipe here, with my changes.
Oolong Currant Scones
1/2 cup oat flour
1/2 cup whole wheat flour
1 cup light spelt flour
2 & 1/2 tsp. baking powder
1/2 tsp. salt
the contents of 2 bags of oolong tea
1/3 cup margarine
3 T agave
1/2 cup soymilk
2 T lemon juice
1/3 cup dried currants
Preheat oven to 400º F.
Combine dry ingredients (flours, salt, bp, oolong) in a mixing bowl. In another bowl, combine all of the wet ingredients. Using a pastry cutter or a fork, blend the margarine into the dry ingredients until there are no chunks of margarine left and the mixture looks like damp sand.
Pour in the wet ingredients and mix with your hands to form a soft dough. Only mix until just combined, adding more flour if the mixture is too wet. Turn out the dough onto a floured surface and roll out to a slab 1.5″ thick. Using a biscuit cutter or a glass with about a 2″ diameter, cut out your scones. Press the scraps of dough together, roll out again, and continue cutting scones until you’ve used up your dough.
Transfer scones to a cookie sheet covered in parchment paper, or a non-stick mat. Brush the tops with a mixture of agave and lemon juice.
Bake at 400º F for 12-15 minutes. If the scones aren’t lightly brown after 15 minutes, transfer to the broiler for 1-2 minutes, watching carefully, to brown the tops if desired. Remove to a cooling rack.
Split and serve with clotted cream and Apple Ginger Darjeeling Jam, or another jam of your choice.