Last night while re-reading Dreena Burton’s Vive le Vegan!, I came across a recipe called Squirrely Scones. I’ve passed it up dozens of times and don’t know why, considering the ingredients are things we keep around the house and that we love scones. So this morning, thinking I’d surprise the family, I made a batch.
Not Your Usual Scones
Wow, these were different. I didn’t have all the things on Dreena’s ingredient list and had to make some substitutions, but the scones were fine and I’d probably make them again the same way. I’ve typed up my version, but if you don’t have Vive le Vegan! and want the recipe, you can find it with a search using the term “Squirrely Scones”.
The scones are round and have a shell, but the inside texture is light and crumbly like a muffin. The chocolate chips really make the scones in my opinion, but I think they'd also be okay with butterscotch chips.
Recipe
Not-So-Squirrely Scones
Ingredients
- 1 cup ground oats or oat flour
- 1 cup barley flour or substitute bread or another flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt plus an extra pinch
- ¼ cup organic sugar
- ¾ cup loose granola, crushed if clumpy crushed lightly if clumped
- 2 tablespoons hemp seeds optional, you could sub sesame
- 1 ½ tablespoons ground flaxseed
- ¾ cup almond milk or soy or coconut
- ¼ cup melted or softened coconut oil or vegetable oil
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ¼ cup extra dark chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ground oats, flour, baking powder, baking soda, salt, sugar, granola, and hempseeds (if using).
- In a second bowl, mix the flaxseed and milk and stir very well.
- Stir in the coconut oil, maple syrup and vanilla.
- Add the milk mixture to the dry ingredient and stir until blended, then stir in the chips. The batter starts out loose, but as it sits the oats absorb the moisture and it is very easy to work with.
- Shape the dough into 6 balls and space them evenly on the baking sheet. Press down the tops so that they are mounds rather than balls.
- Bake at 350 for 22-25 minutes or until edges are brown. Let cool and serve.
TG says
damn, you are so cutting-edge, love it! i don't usually like scones but these are appealing. but i'm trying to figure out how to use coconut oil (too) so i'm a sucker for any of that. i did a crisp last week with coconut oil - refrigerated it first so it would be firm like butter, for the topping. there was not all that much difference in the outcome, i'm glad to say
Chewthefat says
I was pretty disappointed the last time I made vegan scones--not that recipe, but one from another well-known vegan blogger. I think you need to be prepared for the fact they won't have that moist, dense quality of 'real' scones.