Ingredients (use vegan versions):
- 1/2c non-hydrogenated vegan margarine or Crisco
- 1-1/4c whole wheat pastry flour (sub. white if you wish)
- 1/3c brown vegan sugar (use 1/2c for sweeter scone)
- 1t baking powder
- 1/2t baking soda
- 1/2t salt
- 1t cinnamon
- 1c old-fashioned rolled oats
- 1/3c raisins (optional)
- 1/3c vanilla or plain vegan soymilk
Directions:
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.
Preheat oven to 375. 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 and raisins. Add soymilk and mix
gently until a soft dough begins to cling
together. Turn dough out onto a floured
surface and pat it into a 7-inch circle. Cut into
8 wedges and place them on an ungreased
baking sheet. 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.
Add 1/2c chopped nuts of your choice if you
wish.
Just before baking, sprinkle scone wedges
with granulated sugar for a sweeter taste. You
may also increase the brown sugar to 1/2c if
you wish.
Serves: 8 scones
Preparation time: 30 min.
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