OATMEAL CINNAMON SCONES VEGAN
Make and share this Oatmeal Cinnamon Scones Vegan recipe from Food.com.
Provided by fallenrunner
Categories Scones
Time 30m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 10
Steps:
- reheat oven to 375°F.
- Mix flour, sugar, baking powder, baking soda, salt and cinnamon together in a large bowl. Cut in margarine until mixture becomes uniformly crumbly. Stir in oats and raisins.
- Add soy milk and mix gently until a soft dough begins to cling together.
- Turn dough out onto a floured surface and pat it into a 7 inch circle. Cut into 8 wedges and place them on an ungreased baking sheet.
- Bake 15 to 18 minutes until golden brown and firm when pressed lightly in the center.
- Makes 8 scones.
- Substitute any other dried fruit you wish: cranberries, chopped dates or apricots, blueberries, cherries, dried apples or pears. Add 1/2 cup chopped nuts of your choice if you wish.
- Just before baking, sprinkle scone wedges with granulated sugar for a sweeter taste. You may also increase the brown sugar to 1/2 cup if you wish.
Nutrition Facts : Calories 239.4, Fat 12.3, SaturatedFat 2.1, Sodium 407.3, Carbohydrate 29.8, Fiber 3.4, Sugar 9, Protein 4.3
OATMEAL CINNAMON SCONES
Make and share this Oatmeal Cinnamon Scones recipe from Food.com.
Provided by Galley Wench
Categories Scones
Time 35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat Oven 375 degrees.
- Spread oatmeal on baking sheet and place on center rack of oven and toast for 4 minutes.
- Stir and add pecans to mixture and toast an additional 3-5 minutes, careful not to over toast the pecans.
- Remove from oven and allow to cool.
- Set oven temperature to 425 degrees.
- Remove 2 Tablespoons oatmeal and set aside for dusting counter.
- Wipe out baking sheet and line with parchment paper.
- In small bowl combine, milk, cream, honey and egg.
- To food processor mix together 1 1/2 cups flour, baking powder, cinnamon and salt.
- Sprinkle butter over top and process until resembles cornmeal.
- Transfer mixture to bowl and stir in the oats, pecans, orange zest and craisins.
- Stir in milk mixture and knead in bowl until forms a large ball.
- To reserved oatmeal add 2 tablespoons of flour and sprinkle counter with 1/2 of the mixture.
- Turn dough out on counter and dust top with remaining toasted oatmeal mixture.
- Lightly knead mixture and form into a circle approximately 1 inch thick (7-8 inches in diameter).
- Cut dough into 8 wedges and place each wedge on prepared baking sheet.
- Brush tops of each wedge with milk and dust with sugar and cinnamon.
- Bake at 425 degrees until golden brown, approximately 12-15 minutes.
- Remove to pastry rack and allow to cool 10-15 minutes before serving.
Nutrition Facts : Calories 498.8, Fat 29.3, SaturatedFat 12.3, Cholesterol 75.9, Sodium 356.5, Carbohydrate 55.6, Fiber 4.4, Sugar 23.6, Protein 7.6
CINNAMON OATMEAL SCONES RECIPE - (4.1/5)
Provided by carvalhohm
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Combine flour, oats, brown sugar, baking powder, salt, and cinnamon. With a pastry blender cut in the butter until crumbly. Add milk to mixture and stir just until dry ingredients are moistened. On a floured surface knead dough 5 to 6 times. Place on a greased cookie sheet and press into a 6-inch-round circle about 1-inch thick. Cut into 8 wedges (leave it in a circle). Place into preheated oven for 20 to 30 minutes or until just brown. Drizzle with Cinnamon Icing while warm.
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