These are not dainty scones - they're dense and hearty. I love them. They're also not a flavor overload, but they have a nice, calm taste. Perfect for morning. Or noon. Or night. They freeze well and hold up decently in lunch boxes. They were inspired by Cathy Olson's recipe in her Vegetarian Mother's Cookbook (which is wonderful).
Makes 8 hefty scones.
- 2 1/2 cups rolled oats
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon sea salt
- 1/2 ground almonds
- 1/3 cup dried cranberries (or any chopped up dried fruit)
- 1/4 cup olive oil
- 3/4 cup apple juice OR 3/4 cup soy milk + 1/4 cup brown sugar
- Preheat oven to 325 F. Flour a baking sheet.
- In a large bowl, combine all dry ingredients and cranberries.
- Gently stir in oil and juice or milk (put the sugar in with the dry). Do not over mix...the less mixing you do, the nicer your scones will turn out.
- Form dough into a disk and place on baking sheet. press in a disk about 1/2 inch think.
- Cut into 8 wedges and separate a little.
- Bake 35 minutes. Cool slightly on a wire rack. Serve immediately.