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?
So awesome! Not really scones though, at least my version wasn't - they were more like a coffee cake cookie, which is still pretty cool....
I subbed applesauce for half of the butter and sprinkled brown sugar on top for a nice crispy layer....awesome breakfast cookie!
These taste more like a big cookie than a scone and that's not a bad thing. I baked them for a friend with a terrible sweet tooth. Instead of raisins, I baked half the batch with chocolate chips and the other half with butterscotch chips. I also used 1/2 cup of brown sugar. Added a little more soymilk because the batter seemed a little dry.
The Oatmeal Cinnamon Scones browned nicely on top with crispy bottoms and a delicate crumb. I used 1/2 cup of shortening. Next time I'll try the applesauce substitute as suggested by another reviewer. Chopped dates or apples, cardamom or nutmeg, would also work well in this recipe.
These were very yummy and good for autumn. I made them for my family the other week and everyone liked them. I added a little extra brown sugar and it made them very sweet. The final product was quite dense though. I would suggest you make them if you are interested.
These came out excellent. They are so yummy!! I used Sucanat (1/2 cup) instead of brown sugar and added chocolate chips. They weren't too sweet. They were just right!!! I cut some of them into airplane shapes for my son. I tried making a phish but it just looked like a blob. I highly recommend this recipe.
P.S.
It was super easy and fast to make. I think it took me about ten minutes.
I have made these scones four times now in three days. :) I always use 1-1/2 tablespoons of cinnamon (I looove cinnamon!), and the first three times I added thawed, drained frozen blueberries. This last time, I made them for a holiday party. I skipped the blueberries and added one cup of small chunks of Hershey's Special Dark chocolate since I didn't have any chocolate chips on hand and I am not vegan (therefore the lactose and stuff in the chocolate didn't bother me). The first three times, they were good. This last time, with the chocolate, they are heavenly. I love this scone recipe and will continue to make the scones, although not nearly as often as I have been! :) I don't want to get sick of them.
I used the basic recipe to make four batches of scones, but changed it up with each batch.
Batch 1: 1/2 cup chopped figs, 1/2 cup chopped pecans & 1 teaspoon pumpkin pie spice
Batch 2: 1/2 cup pine nuts, 1+ tablespoon anise seeds & 1 teaspoon anise extract
Batch 3: 1/2 cup chopped pecans, 1 cup mini chocolate chips & 3/4 teaspoon vanilla extract (I was thinking that if I used chocolate chips again I'd substitute creamy peanut butter for all or part of the Earth Balance to get peanut butter chocolate chip scones.)
Batch 4: 3/4 cup chopped figs, 3/4 cup chopped pecans, 1 tablespoon pumpkin pie spice & 3/4 teaspoon almond extract
I made the first batch in a cast iron skillet as an experiment. You cut it afterwards so you don't get the nice golden edges like if you cut it before hand. Forming it and cutting it before baking worked better.
Unfortunately for my eating pleasure only one scone crumbled (when flipping the first batch out of the cast iron skillet) so I only got to try that variety, but it tasted good.
I made these last night and they were delicious! I used almond vanilla instead of soy milk and added a bit more than called for to make the dough stick together better. Very quick and easy. Definitely a keeper!
I'm always looking for recipes that include ingredients I always have on hand. These scones were awesome. I think the main key is cutting the butter until the mixture becomes crumbly. Perfectly paired with coffee or tea.
Thanks!
These are quite tasty, but in all honesty, they don't remind me of scones at all. The texture is more like cornbread (although ti doesn't taste like cornbread). It seems that biscuits and scones are particularly hard to make vegan. :-/
These were delicious! I made them for a vegan brunch tomorrow, but I had to eat one tonight because they are so good. I used regular whole wheat flour, 1/2 cup brown sugar, and sprinkled raw sugar on top. i followed the recipe to a "T" and was delighted by the results! Thanks for an awesome recipe. I can't wait for my friends to try them tomorrow. I just might have to make another batch, though!
Pages