QUICK BREAD

SUBLIME SCONES

• 1 ½ teaspoons Ener-G Egg replacer

• 2 ½ cups all-purpose flour

• 1/3 cup granulated sugar

• 4 teaspoon baking powder

• ½ teaspoon salt

• 3/4 cup nondairy ``butter'' (such as Earth Balance)

• 1 cup currants or raisins

• ½ cup soy, almond or rice milk plus 2 to 3 tablespoons for brushing

• Cinnamon sugar for sprinkling

Heat oven to 425 degrees. Line baking sheet with parchment paper. Beat egg replacer with 2 tablespoons water until thick; set aside.

Place flour, sugar, baking powder and salt in a mixing bowl; whisk to blend.

Cut ``butter'' into small pieces and add to dry ingredients; mix in with a fork just till crumbly. Stir in the currants. Add milk and egg replacer, mixing with a spoon or your fingers just until the dry ingredients are moistened.

Gather dough into a ball. On a lightly floured surface, roll it to a ½-inch thick round. Cut into 8 or 10 wedges. Brush with milk and sprinkle with cinnamon sugar.

Place on prepared pan and bake until tops are golden brown, about 20 minutes. Cool on a rack or serve warm. Makes 8 to 10.

Source: Adapted from Sublime pastry chef David Kalas.

Per serving: 249 calories (5 percent from fat), 1.3 g fat (0.5 g saturated, 0.3 g monounsaturated), 0 cholesterol, 5.8 g protein, 54.8 g carbohydrates, 2.4 g fiber, 407.8 mg sodium.