Oatmeal Cinnamon Scones
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.
SO HOW'D IT GO?
This is the basic recipe I use for all the scones I make. I just alter it to whatever add-ins or flavorings I want and it always turns out well. Just make sure the solid/liquid ratio is appropriate. Leaving out the oats will give you big, chewy cookies. Still delicious, just not scones.
These turned out so yummy! I used a 1/2 cup sugar and added about a 1/4 tsp of nutmeg and all spice. I only used walnuts this time, but next time I make these I'll be adding some dried cranberries. :)
I've made many types of scones over the years. These are the easiest and best ever, and a big hit with my guests. ;)b
This recipe works great with gluten free flour too (I used Bob's Red Mill All Purpose gluten free flour).
:D
These were delicious! I changed the recipe a little bit, and used walnuts and fresh blueberries. For the sugar, I put in the called for 1/3 cup but then proceeded to put in a pinch extra for a sweeter taste. Also, I added a pinch extra of cinnamon. I sprinkled brown sugar on top of them right before placing them in the oven and they turned out perfectly.
I was in the mood for a dessert, that's why I added the extra sugar and cinnamon. If you're making these to have a healthy breakfast, just use the amount of sugar and cinnamon called for.
Great recipe.
;)b Handsdown, fantastic! Needed to add a bit more soymilk to get the dough to hold together, but WOW! Kids and company loved them!
these are SOOO GOOD. i added some blueberries to these and they friggin rule. a little sweet, but i figure i'll just cut down the amount of sugar next time.
Instead of raisins or nuts I chopped up about 90grams of (vegan) dark chocolate and threw that in at the oatmeal stage. It makes it a bit sweeter, but not too much and adds some richness. MMmmm. I was quite pleased with how they came out, very scone-y. I'm no expert, but these definitely seem to have the right texture (not cookie, not cake, SCONE ;)b). That's hard to come by with vegan recipes, so thank you!
YUMMY!
Used coconut oil for margarine and rice milk for liquid.
Used 1/2 c. sucanat for sugar. Sprinkled a little sugar on top.
I make these nearly every week. This is the best scone recipe that I've found (maybe mostly because it works and the other one I tried didn't, so I just stopped looking. ;-)
I've tried them several different ways (but NEVER with raisins, since I don't like them)
1) Blueberries instead of raisins, which makes them very moist.
2) Adding chopped walnuts, and then adding a tiny bit more soy milk to get the right consistency of the dough. This is my favorite way to do them regularly, since the scones then end up wonderfully crumbly, the way I think a scone should be (keep in mind, I've never had a non-vegan scone... )
3) My favorite but not the way I'll do them regularly: Subbing pumpkin puree for the milk, then adding about an eighth-cup pumpkin spice soy milk to get the dough the right consistency. These were crumbly and still moist on the inside.
4) Subbing pumpkin spice soy milk for the milk, and using pecans instead of walnuts. I had to use a little more than the 1/3 cup of milk to get the dough right. The result (which I just enjoyed this morning) was moist and crumbly and wonderful.
Thank you for an excellent recipe!!! :-)
These were wonderful. I made them for a family camping trip and everyone looooved them. I subbed almond milk and added a tsp of pure almond extract and the extra almond flavor really added something. Thanks for such an easy recipe!
Pages