Vegan Oatmeal Cinnamon Scones

On Mother's Day, my husband made a trip to French Meadow Bakery for scones because he knows that they are my favorite.  He brought home a selection including a vegan scone, which turned out to be the best of all!  It was much drier and crisper than a traditional scone, but it had a pleasing oatiness to it.  It reminded me of an oversized version of an irish oatcake.

I have spent subsequent days googling and googling but have not found a recipe that approximates that vegan scone (though I remain optimistic that one day I will!)  I came across this recipe in my searches, and was pleased by the firm yet crumbly texture.  It is pleasantly oaty and nutty.  Try it!


Vegan Oatmeal Cinnamon Scones
Makes 8
Adapted from a recipe from vegweb.com

1 Tblsp ground flax seeds
1 1/4 cups whole wheat or spelt flour
1/3 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup vegan shortening, such as red palm
1 cup rolled oats
1/2 cup golden raisins
1/3 cup chopped walnuts
1/4 cup non-dairy milk

Preheat oven to 375 degrees. 

In a small bowl combine ground flax seeds with 3 tablespoons of water. Stir and set aside for 10 minutes.

In a large bowl mix flour, sugar, baking powder, baking soda, salt and cinnamon together.  Cut the shortening into pieces and add to the flour, cutting it in with two forks until the mixture becomes uniformly crumbly.

Stir in oats, raisin and nuts. Add the flax mixture and non-dairy milk and mix gently until the dough starts to stick together.  Lay a piece of parchment paper on a cookie sheet and dump the dough out onto it.  Form the dough into a 7" round, pressing it together firmly. 

Using a sharp, heavy knife cut the round into 8 wedges.  Sprinkle each wedge with granulated sugar, if desired.  Bake for 15-18 minutes until golden brown and fairly firm when pressed lightly in the center with a spoon. Serve warm or at room temperature.