Currants soaked in apple juice with lemon zest and juice join a cinnamon-laced whole wheat pastry dough enriched with coconut oil and almond milk, each scone finished with a maple syrup glaze.
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Preheat oven to 350°F and line one half-sheet tray with parchment paper.
Sift flour, sea salt, soda, powder, and cinnamon together in medium bowl. Whisk to combine and set aside.
In small bowl, combine apple juice, currants, lemon zest, lemon juice, almond milk, and maple syrup. Whisk to emulsify and set aside.
Cut chilled coconut oil into flour mixture until fat is crumbly and coated in flour. Crumbles should be about size of small peas or smaller.
Pour wet ingredients into dry and gently mix with rubber spatula just until combined, being careful to not over-mix.
Transfer dough to lightly floured table and gently roll to about 3/4 inch thick. Using cookie cutter, cut shapes and place on parchment-lined sheet.
for about 6 minutes and rotate pan in oven to ensure even browning. Glaze with maple syrup at this point, if desired. Continue to another 6-8 minutes or until golden on top and somewhat firm to touch.
Transfer scones to cooling rack. Serve warm with jam or cool and store in tightly sealed container for up to four days.
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