My last two blog entries were about scones, and today's will be about yet another type of scone, a vegan Honey Oatmeal Scone.
This scone is a little heartier than regular scones, and I think would be a good accompaniement to a good thick fall soup if it was made with a little less sugar and no walnuts. In the form that I made them today, they are a nice side addition to a hot cup of tea.
Pre-heat your oven to 400F
Ingredients
1/3 cup of quick cooking oatmeal
1 2/3 Cups of all purpose flour
Pinch of salt
1/2 cup of sugar
1 rounded tablespoon of baking powder
1/2 cup of margarine - I used earth balance brand - and it has to be really cold. Measure it out and put it in the freezer for twenty minutes so that it gets good and hard
1/2 cup Almond milk or soy milk (or your cruelty-free milk of choice)
1/4 cup of bee free honey or agave syrup
Instructions
Place the oats, flour, salt, sugar and baking powder in a large mixing bowl and whisk the ingredients until they are blended.
Using a pastry cutter, cut in the marg until the mixture resembles coarse sand, but you should still be able to see little bits of marg in with the flour.
Combine the honey or agave syrup with the non-dairy milk and stir into the dry ingredients until the the dry ingredients are incorporated into the liquid.
At this point if you want to add nuts or dried fruit, you can.
Turn your batter out onto a parchment-lined cookie sheet and shape into a circle or rectangle, as you prefer. Using a bench knife, cut your shaped batter into wedges or rectangles, as you prefer.
Sprinkle a bit of sugar on the top of the scones and place them into the oven.
Set your time for 20 to 25 minutes. I find, with my oven, that the scones are perfect at 22 minutes.
1/4 cup of bee free honey or agave syrup
Instructions
Place the oats, flour, salt, sugar and baking powder in a large mixing bowl and whisk the ingredients until they are blended.
Using a pastry cutter, cut in the marg until the mixture resembles coarse sand, but you should still be able to see little bits of marg in with the flour.
Combine the honey or agave syrup with the non-dairy milk and stir into the dry ingredients until the the dry ingredients are incorporated into the liquid.
At this point if you want to add nuts or dried fruit, you can.
Turn your batter out onto a parchment-lined cookie sheet and shape into a circle or rectangle, as you prefer. Using a bench knife, cut your shaped batter into wedges or rectangles, as you prefer.
Sprinkle a bit of sugar on the top of the scones and place them into the oven.
Set your time for 20 to 25 minutes. I find, with my oven, that the scones are perfect at 22 minutes.
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