Walnut Oat Scones
2013-05-01- Cuisine: American
- Course: Breakfast, Dessert
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- Yield : 8
- Servings : 8
- Prep Time : 20m
- Cook Time : 15m
- Ready In : 35m
If I could only have one sweet treat for the rest of my life, it would be a scone. I enjoy baking them, eating them, and most importantly having scones at brunch with friends. Double up this batch, invite a group of friends over and enjoy an amazing spring afternoon outside.
Ingredients
- 2 tbs vegan margarine
- 1 3/4 cup rolled oats
- 3/4 all-purpose white flour
- 3/4 cup whole-wheat pastry flour
- 3/4 cup sugar
- 1 tbs baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chopped walnuts + more for the tops
- 1/2 cup sour soy/almond milk (add 1 teaspoon vinegar)
- 2 tbs canola oil
- ΒΌ cup brown sugar
Method
Step 1
Preheat oven to 425F; spray cookie sheet with nonstick cooking spray, or parchment paper or my new favorite: silpat pad!!
Step 2
Combine dry ingredients and walnuts in a large bowl, mix well. (break the walnuts down by pulsing them in a coffee/spie gridner)
Step 3
Melt margarine and combine in a small bowl with soymilk, and oil; add to dry ingredients and stir until just mixed. (allow the soy/almond milk and vinegar to sit for a few minutes)
Step 4
Turn dough onto lightly floured surface and knead a few times to form into a ball; flatten dough into an 8-in.-diameter circle and cut into eight wedges.
Step 5
Sprinkle the brown sugar on top of the scones, place more walnuts on top
Step 6
Put wedges on cookie sheet and bake 12 to 15 minutes, until lightly browned. Cool slightly on rack.
Step 7
Average Member Rating
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2 people rated this recipe
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