Ingredients
- 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
These tender, crumbly scones are satisfying and not too sweet. A good choice for childrenââ¬â¢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.