Wholemeal Scones

This is my wife's recipe for Vegan Scones.

1/2 teaspoon	Baking Powder (optional, depends how fluffy you want them)
8 oz		    Wholemeal Self Raising Flour
4 oz		    Vegan Margarine
2 teaspoons	    Demerara Sugar (or to taste)
4 oz		    Currants or Raisins or Sultanas (or to taste)
enough		    Soya milk to bind and glaze
some		    Sesame Seeds

Mix  the  flour  and  baking  powder together, rub in the margarine, ensure
that  the  combined mixture is crumbly before continuing. Add the sugar and
sultanas  and  mix  well.  Now  add  the  milk and mix with a spoon until a
stiff  dough  is formed, make sure it is stiff enough that it doesn't stick
to  the  sides of the bowl. Turn out onto a lightly floured board and knead
for  about  a minute. Shape into scones approximately 1/2 inch thick. Glaze
with  more  soya  milk  and  top  with  sesame  seeds. Bake at 220 C for 15
minutes on a greased baking dish or on silicone paper.

For  a  variation  replace  the  sugar and sultanas with 2 cloves of garlic
and  some  dried  mixed  herbs.  Use  soya yoghurt to bind rather than soya
milk to create a sourer taste.

Serve the fruit scones with marg and jam, the herb scones just with marg.