I was on a baking kick this morning and wanted to try these Oatmeal Cinnamon Scones that a fellow vegan baker has sent me via VegWeb. Super yummy!
1 1/4 cups whole wheat pastry or all purpose flour
1/3 cup brown sugar (I used 1/2 cup for sweeter scone)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup Earth Balance sticks
1 cup old-fashioned rolled oats
1/3 cup raisins, optional (I omitted since my kids are not fans of raisins in baked goods)
1/2 cup nuts, chopped, optional (I omitted)
1/3 cup vanilla or plain nondairy milk (I use soy)
- Preheat oven to 375 degrees F. Mix flour, sugar, baking powder, baking soda, salt and cinnamon together in a large bowl. Cut in margarine until mixture becomes uniformly crumbly.
- Stir in oats, raisins, and nuts (if using). Add milk and mix gently until a soft dough begins to cling together. Turn dough out onto a floured surface and pat it into a 7″ circle.
- Cut into 8 wedges and place them on an ungreased baking sheet. Just before baking, sprinkle scone wedges with granulated sugar for a sweeter taste. Bake 15-18 minutes until golden brown and firm when pressed lightly in the center.
- Substitute any other dried fruit you wish: cranberries, chopped dates or apricots, blueberries, cherries, dried apples or pears.
Rating: A. Kate, my oatmeal cookie girl, gave these a big thumbs up. I love how they are fairly healthy with whole wheat pastry flour and oatmeal. I served them with Earth Balance and jam. These won’t stick around long!
Serves: 8 scones, Preparation time: 30 min.