Currant Scones

• 1/2 cup plain soy milk
• 2 large eggs
• 2 tablespoons honey
• zest of 1 orange
• 1 tablespoon vanilla extract
• 2 ¼ cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 6 tablespoons cold margarine, diced
• ½ cup raisins or currants

Preheat oven to 400F. Grease 2 baking sheets and set aside. In a small bowl, combine milk, eggs, honey, orange zest and vanilla extract. Whisk to combine. In a large bowl, stir together flour, baking powder, cinnamon, cardamom, baking soda and salt. Add margarine to flour mixture and use fingers or a pastry cutter to cut margarine into mixture until it resembles a coarse meal. Stir in the wet ingredients and mix with a fork until the dough comes together. Add raisins and stir just until combined. On a lightly floured surface, knead dough for a few seconds until a smooth uniform dough comes together. Pat down into a ½-inch thick circle. Using a 2-inch round cookie cutter or glass, cut out scones and transfer to prepared baking sheet. Gather scraps and repeat until all the dough has been used. Spray tops of scones with cooking spray and bake for 12 to 14 minutes or until tops are light golden brown. Transfer to a wire rack and let cool for 30 minutes before serving.