Walnut Oat Scones2013-05-01
- 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.
- 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
- ¼ cup brown sugar
Preheat oven to 425F; spray cookie sheet with nonstick cooking spray, or parchment paper or my new favorite: silpat pad!!
Combine dry ingredients and walnuts in a large bowl, mix well. (break the walnuts down by pulsing them in a coffee/spie gridner)
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)
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.
Sprinkle the brown sugar on top of the scones, place more walnuts on top
Put wedges on cookie sheet and bake 12 to 15 minutes, until lightly browned. Cool slightly on rack.