Vegan Oat Scones
Muffins, cakes and cookies are usually my go to baking treat. But lately I’ve been making scones. Vegan Oat Scones, in particular this day. You know that phrase the English use, Tea and Scones?
Yet, there is a difference between the British Scones and the American Scones. Mainly, the Americans use more butter and fruits and such in the batter, while the British like theirs plain so they can load up the butter with each bite. Not that they don’t like them sweet, they just slather the jam on the already baked scone rather than having a sweet within.
Who hasn’t swooned over the smell of freshly baked bread? Well, freshly baked and hot from the oven are the best way to serve scones. However, Scones are hearty and make a great travel food as well. Grab one before you go out the door so you don’t purposely stumble into junk food when your stomach starts to rumble.
Oh and just in case you’re wondering, they can be pronounced Scone, as in loan (with a long o) or Scawn as in prawn (with the “aw” sound). I guess it depends upon where from in England. One region pronounces it one way and another region pronounces it another way. Either way, they really are delicious and a change from muffins, cakes and cookies.
- Carol Fitzgerald
- 3/4 cup sprouted spring wheat flour or whole wheat flour
- 3/4 cup oat flour
- 1 cup rolled oats
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup almond milk
- 1 tablespoon white vinegar
- Preheat oven to 375 degrees.
- Combine the vinegar and the milk together and let sit for a few minutes.
- Combine all dry ingredients. Add the soured milk to the dry ingredients and stir just until mixed together.
- Drop by large spoonfuls onto cookie sheets lined with parchment paper.
- Bake for 15 minutes.