I’ve fallen in love with a recipe for vegan oat-nut scones out of my The Vegetarian Mother’s Cookbook
Oat-Nut Scones
These vegan treats take just seconds to whip up. For breakfast or tea, try them with fruit-sweetened jam. They’re also delicious with soup or salad.
2 1/2 C rolled oats
1 C whole wheat flour
1 t baking powder
1/2 t ground cinnamon
1/4 t ground cardamom
1/4 t powdered ginger
1/4 t sea salt
1/2 C chopped walnuts or almonds (Since I’m allergic to walnuts, I use almonds)
1/4 C oil
3/4 C apple juice
Preheat oven to 325 degrees. Flour a medium-size baking sheet. In a large bowl, stir together dry ingredients. Add oil and juice. Mix until combined. Form dough into a ball and place on floured baking sheet. Press into a circle about 1/2-inch thick. Cut dough into 8 wedges but don’t separate them. Bake about 35 minutes.
Makes 8.
Approximate nutritional info for 1 scone:
Calories: 268 cal; Protein: 7 g; Carbohydrates: 32 g; Fat: 14 g; Fiber: 5 g; Sodium: 110 mg.
Key nutrients:
Thiamine: .28 mg; Niacin: 1.3 mg; Pantothenic Acid: .51 mg; Vitamin B6: .12 mg; Iron: 1.86 mg; Magnesium: 70.01 mg; Zinc: 1.45 mg.
There’s a note that they freeze well, but I wouldn’t know about that. We always eat them within a couple of days. ;) Ava likes to eat hers plain. I think they are OK plain, but I prefer mine with strawberry jam. Actually, I love them with jam. Mmmmm. Jody has tried peanut butter on his and likes them that way or plain or with jam (he’s easy). I’ve thought about putting chocolate chips in a batch to see how they turn out (just because I love chocolate), but I haven’t tried it yet (and then, of course, they’d no longer be vegan).
If you try the recipe, please let me know how you like them. :)
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