Walnut Oat Scones

I am SOO excited for fall. Why am I so excited? BAKING!!! I love scones, cakes, cookies- well, everything. I will begin posting all of my baking recipes. Here is a classic from last winter. I encourage you to make this---AND--- invite me over for scones and coffee.

Walnut Oat Scones

    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 teaspoon baking soda
    1/2 teaspoon salt
    1/2 cup chopped walnuts
     1/2 cup sour soy milk (add 1 teaspoon vinegar)
    2 tbs canola oil

Directions:

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. Melt margarine and combine in a small bowl with soymilk, and oil; add to dry ingredients and stir until just mixed.

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.

Put wedges on cookie sheet and bake 12 to 15 minutes, until lightly browned. Cool slightly on rack.

These are best eaten right away!

Brown Sugar Maple Scones

YUM! I made these this past Sunday for the ladies- we sat at Peet’s coffee, enjoying the first day of sunshine in weeks, eating scones and drinking coffee! These scones are not very sweet, but they have a good maple flavor. These are also good with almond or walnut pieces in them.

Brown Sugar Maple Scones

2 Cups All Purpose Flour
1/2 Cup Whole Wheat Flour
1/4 Cup Dark Brown Sugar, loosely packed + 1 Tablespoon
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 Cup Vegetable Shortening (non-hydrogenated)
3/4 Cup Milk Alternative
1/2 Cup Maple Syrup
Preheat the oven to 400ºF.
Line a baking sheet with parchment paper (if you don’t, your scones will BURN). In a large bowl, combine the flours, baking powder, baking soda, 1/4 cup of brown sugar and salt. Add and cut in the shortening with pastry cutter/food processor or a couple of knives to a coarse crumb texture. Add the milk and maple syrup and stir well with a wooden spoon until the dough comes together, finishing up by hand if necessary to form a ball. The mixture will be more watery than you think, but go with it. With a big spoon, scoop out a glob and put it on the parchment paper- you should get about 10 scones (oddly shaped, just how I like ‘em). Sprinkle more brown sugar on top. Bake for about 20 – 25 minutes or until golden.

Blueberry-Lemon Scones

These are my “go-to” breakfast treat when I have friends over. Trust me; you cannot go wrong with these. Your dairy loving friends will gobble them up and ask for more.

Blueberry-Lemon Scones

    1 1/2 cups all-purpose flour
    1/2 teaspoon baking soda
    2 teaspoon baking powder
    1 teaspoon salt
    1/2 cup sugar in the raw sugar
    1/2 cup margarine
    zest of 1 lemon
    1/2 cup fresh or frozen blueberries (or a berry of your choice)
    1/2 cup non-dairy milk (I use almond, coconut is also good)
    extra sugar and vegan milk for top of scones

Directions:


Preheat oven to 400 degrees. Spray cookie sheet lightly with oil or vegan cooking spray. Combine flour, baking soda, baking powder and salt. Mix well to distribute ingredients evenly.  Add sugar, margarine, zest, blueberries and milk and stir until everything is mixed. Divide dough into six round pieces and place onto cookie sheet, flattening them a bit. Brush milk on tops of scones and sprinkle with sugar.  Bake for about 13-15 min. or until scones are a little brown on top.  Enjoy!

If you use blackberries or raspberries- fresh are best. You can choose to use frozen, but they tend to break up and turn the scone red/purple.

If you prefer your scones to be more “uniformed”  follow these simple steps: Flour a large surface (I prefer wood/bamboo cutting board) and flatten out the dough. Work the dough into ½ inch thick circle. Once the circle is made, cut in half, then cut each half into thirds! Presto- bistro style scones!

I like mine to look crazy, uneven, and oddly shaped (the Gary Busey of scones)