I’ll admit, most of my desire to bake upon waking comes from a necessity to immediately warm my kitchen/house  by whatever means necessary.  Don’t feel bad for me, I live in a charming old house on a river, but sometimes I just can’t pull myself out of bed at 4 am to stoke the fire and I wake up quite cold.  And I bake.

These scones are very easily and deliciously made vegan by substituting butter for coconut oil.

Christmas Morning Scones

1 cup unbleached while flour

1 cup whole wheat flour

1/3 cup coconut palm sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

2 tablespoons butter (or coconut oil for vegans)

2/3 cup dried currants

1/3 cup slivered almonds

1 teaspoons finely grated lemon zest

1 tablespoon finely grated fresh ginger

3/4 cup almond milk

1 tablespoon sorghum syrup (can be substituted with maple, agave or honey)

1 tablespoon almond milk

1 tablespoon raw sugar crystals

Preheat oven to 375.  Line a tray with parchment paper.

In a medium bowl, stir together flours, coconut palm sugar, baking powder, baking soda and salt.

With pastry blender or fingertips, cut butter or coconut oil into dry ingredients until the mixture resembles coarse crumbs.

Make a well in the center and gradually stir in the milk and maple syrup.  Just to combine.

Gently fold the currants and almonds into the dough.  Pat or roll the dough to 1/2 inch thickness, cut into shapes and place on sheet pan.  Brush the tops with milk and sprinkle with raw sugar.

Bake 12-15 minutes or until golden brown and firm to the touch.