Take a Hike Scones

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8 oz Earth Balance buttery stick vege oil spread or other vegan margarine (do not use shortening)
2 1/2 cups  all purpose flour
2/3 cup organic light brown sugar
2 tsp cinnamon
2 tsp baking powder
3/4 tsp baking soda
1 1/2 cup old fashioned rolled oats
3/4 cup dried fruit, cut into small dice (any combinations: cranberries, apples, apricots, or other fruit)
1/4 cup pumpkin seeds
4 tbsp flaxseeds
3/4 cup plain soy milk

Cut the buttery sticks or margarine into chunks and freeze for a minimum of 1 hr.

In the bowl of a electric mixer, stir together the flour, sugar, cinnamon, baking powder and baking soda.  Mix in the oats.  Using the dough hook attachment on med-low speed, cut frozen margarine into dry ingredients until pea size chunks are left, 2-3 min.  Scrap down the ingredients as needed as they creep up the sides of bowl.

Briefly mix in the dried fruits, pumpkin seeds and flaxseeds.  Add soymilk (mixture will look soggy, but keep mixing until it reaches a thick, oatmeal-like consistency and isn't runny, about 1-2 min).

Scoop the dough onto a lightly  floured surface; with hands, pull the dough together and roll to a thickness of 1 1/2 inches.  Cut out scones with a 2 1/2 inch round cutter.  Transfer to a baking sheet lined with a parchment paper and bake for 25-28 min at 375 degrees.  Scones will puff up and crack on the top.  Cool completely.  (makes 9 or 10)




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