Buttermilk Oat Scones - the vegan way
Recipe from Robbie
1 cup steel cut oats (available in bulk or packaged)
1 cup soy milk with 2 teaspoons apple cider vinegar
(yes that is how to make vegan buttermilk)
1-1/4 cups whole wheat pastry flour
1 tbs. organic sugar
2 tsp. non-aluminum baking powder
1 tsp. baking soda
1/2 tsp. sea salt
1/3 cup dried currents
4 tbs. non-hydrogenated margarine (I like Earth Balance)
Cinnamon and sugar mixture for top if desired
Turn oven to 325o. Spread oats on a cookie sheet
and toast for 12 to 15 minutes, stirring a few times until they change color
Add vinegar to soymilk.
Place toasted oats in a bowl, adding soymilk and soak for 20
Oil cookie sheet lightly and raise oven temperature to 400o.
Combine the flour and the rest of the dry ingredients and mix
well with a fork. Add currents. Cut in the margarine using a pastry blender or
two knives until the mixture has the consistency of coarse meal.
Stir in the soaked mixture.
Flour your hands and knead the mixture briefly into a ball
(donít over mix). Place the batter on the cookie sheet and press and shape into
a 3/4 inch thick rectangle or oval. If desired brush with a bit of soymilk and
sprinkle a cinnamon and sugar mixture on top. With a sharp knife score almost to
the bottom into eight slices, the end ones may be somewhat curved.
Bake for 12 to 15 minutes. Cool in a pan, separating the
You may want to cut each one in half. These are nice served
with an all-fruit jam. If you are limiting your sugar intake or baking for
someone who is, this will satisfy a sweet tooth without much sugar.