1 1/4 cups whole wheat pastry or all purpose flour
1/3 cup brown sugar (use 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 vegan margarine or shortening
1 cup old-fashioned rolled oats
1/3 cup raisins, optional
1/2 cup nuts, chopped, optional
1/3 cup vanilla or plain nondairy milk (I use soy)
1. 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.
2. 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.
3. 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.
These tender, crumbly scones are satisfying and not too sweet. A good choice for children’s snacks or a Sunday brunch. They are a wonderful way to get your children to eat more wholesome whole wheat if they are used to white flour.