Blueberry oat scones

May 7, 2012 | 17 Comments »

IMG_3982

Makes: 8 scones

Ingredients

  • 1 cup oats
  • 1 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/4 cup sugar
  • 3 tbsp vegan butter
  • 1 tbsp flax meal + 3 tbsp water
  • 1 tsp vanilla extract
  • 3/4 cup almond milk, unsweetened
  • 1 tbsp orange zest
  • 1 cup fresh blueberries

For the glaze

  • 1/2 cup powdered sugar
  • 1-2 tbsp fresh squeezed orange juice

Directions

  1. Preheat oven to 425°.
  2. In a small pot combine the flax meal and water. Simmer until the mixture is thick and syrupy. Set aside.
  3. Place the oats in a food processor and pulse until mostly ground. Not finely, but until there are no whole oats left. Add the flour, baking powder, salt, cinnamon, and sugar. Pulse a few more times until well combined. Add the butter and pulse until the mixture is coarse and resembles sand.
  4. Dump the oat mixture into a large mixing bowl. Add the orange zest and blueberries. Mix with a rubber spatula until everything is nicely incorporated.
  5. Add the vanilla extract and almond milk to the flax meal mixture. Whisk until well combined. Pour the flax mixture into the oat mixture. Using a rubber spatula, mix until just combined. Don’t over-mix!
  6. Turn dough onto a lightly floured surface. Gently pat into an 8-10 inch circle with lightly floured hands. Cut into 8 triangles. Place on a baking sheet lined with parchment paper. Lightly brush the tops of the scones with a little almond milk. Bake for 20 minutes or until cooked through. Allow to cool completely before glazing.
  7. To make the glaze, in a small mixing bowl, combine the powdered sugar and freshly squeezed orange juice and mix until well combined.

Calories: 230 Fat: 5 g Sugar: 18 g Sodium: 124 mg Protein: 4 g Iron: 10%


17 Comments »

Reply to this comment Helen     May 07, 2012

These scones look delicious, and I’d love to vote for them, but you have butter in the ingredients above. I’m vegan, and I find that a bit disturbing. (I thought you were vegan, too!) Did you mean to use something else?


@Helen: I always use vegan butter in my recipes. I wasn’t allowed to be specific with brands in this recipe since it was entered in a contest.


Reply to this comment Helen     May 07, 2012

Thanks for responding Lisa Marie! Wish you could have said vegan butter spread or something like that above. This way people would know that you don’t mean dairy butter. :)


@Helen: No problem. I do make a mention of this on my recipes page (not sure if you actually looked around) stating that ALL recipes posted on this site are vegan.


I need to make your scone recipes, all of them, as we are ALL ABOUT THE SCONE!

@Helen… it’s a vegan recipe blog. As someone (myself and my family) who are NOT vegan, it’s implied that all ingredients ARE vegan. I didn’t find it confusing or an issue.

I think it’s a rare person to come across a vegan recipe blog to assume the recipe would use animal products *shrugs*


There you go, Helen! Or should I say Gail? Yeah, you probably thought I was too stupid to check the IPs of the ‘anonymous’ comments. What I don’t get is why you’d hide behind a false name? If you had a problem with me not using the word vegan before butter you could have just said so under your REAL name. But again, anyone visiting should know that this IS a vegan blog. And if you don’t, what’s the big deal about just adding vegan butter instead of the non-vegan butter you ASSUME I have used? I don’t think I should have to link up every brand I use or add the word vegan before every single ingredient. It’s a shame though. I really was a big fan of your product. But the shadiness? Not cool. Not cool at all.


Reply to this comment Denita     May 07, 2012

Hey, these look great! So glad they are completely dairy free.
Because I’m allergic to milk and stuff.


@Sarah: We love scones too! Especially Ethan. The boy will eat them ALL if I leave them out long enough haha. :)

@Denita: Thank you so much!


I can’t wait to try these. I have to ask, though- I don’t get ‘oats’? What am I supposed to buy? Is there a specific type that I should be getting? I see them in recipes and skip over the recipes because for some reason oats intimidate me! But I’ve conquered yeast recently, so it’s time to tackle oats : P

I personally like the lack of ‘this is VEGAN!’ insistance myself. Even though I make efforts to reduce the amount of animal produts my family consumes, serving up my baby some nice homemade chocolate ice (coconut) cream today, and have no reservations about making or serving delicious vegan items, it’s nice to see language that doesn’t say, ‘This isn’t for you! It’s our secret club!’ : )


@Echo S.: Usually when a recipe calls for just oats I use rolled oats. I like Bob’s Red Mill Rolled Oats. I buy the big bags and store them in my canisters. It stays fresh for a long time. Not that it ever lasts that long.

I’m just so used to saying things like chicken salad for my mock chicken salad or egg for egg replacer. When Juan asks me what I’m making for dinner and I reply with ‘chicken salad’ he knows I really mean chickpea ‘chicken’ salad. There’s no need to break it down anymore. I make a mention on the about page as well as on the recipe page. It’s a VEGAN blog. I thought that much was clear.


@Helen: Seriously? Does it make her a bad person if she did not specify. Do what you need to do and use vegan butter. Sorry but there is no need to be judgmental on a person. Sheesh


These look fabulous–I can’t wait for blueberry season to start and scones are totally the perfect way to use them! Sorry about the butter drama. :/


@Kiersten @ Oh My Veggies: Thank you! :) And it’s cool. I’m sure Helen/Gail has learned a lesson here. I guess time will tell.

And, Noelle, thanks for the support! You’re the best! :)


I made these this weekend and they turned out perfect! Which was surprising to me because it was my first time making scones and my first time using flax as an egg replacer. Thanks for the easy-to-follow (and delicious!) recipe. :)


Reply to this comment June     November 27, 2012

Hello! Your recipe sounds wonderful! Those scones look delucious! I really want to try it but flax meals are pretty hard to find and expensive in my country. Is there a way to sub for it? Like oatmeal perhaps? Please tell me cause I would love to give your recipe a shot. Thank you :)


Reply to this comment Daria     December 07, 2012

Can I use frozen strawberries instead of blueberries?
And I don’t have vanilla extract. I have vanilla pods. Is there any way to use them instead?


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