1/2 cup plain nondairy milk (I use soy)
1 teaspoon vinegar
1 1/2 teaspoons Ener-G egg replacer + 2 tablespoons water
1 1/2 cups whole wheat pastry flour
1 3/4 cups rolled oats
1/2 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
4 tablespoons vegan margarine or shortening
1/4 to 1/2 cup chopped nuts (I used walnuts)
1/2 cup fruit (I used blueberries)
1. Preheat oven to 425 degrees F; line cookie sheet with parchment paper. Mix nondairy milk with vinegar. Separately, mix egg replacer with 2 tablespoons water. Combine dry ingredients in a large bowl.
2. Cut margarine/shortening into dry ingredients until fine crumbs. Add chopped nuts. In a small bowl, combine milk mixture with prepared egg replacer. Add to dry ingredients; stir until just combined. Fold in fruit.
3. Place dough on a floured board; pat into a 8" diameter circle. Cut into 8 wedges.
4. Place scones on the lined cookie sheet; bake for 15-20 minutes or until lightly browned. Cool scones on a rack.
Eat while still warm. Leftover scones are good sliced and toasted. Cutting the margarine/shortening into the dry ingredients gives them a more typical scone texture.
Source of recipe: I reinvented my old scone recipe to be vegan and include whole grains.