Food recipes
Oatmeal Cinnamon Scones Vegan
Oatmeal Cinnamon Scones Vegan Ingredients: margarine, regular, 80% fat, composite, stick, without salt wheat flour, white, all-purpose, unenriched sugars, brown leavening agents, baking powder, double-acting, sodium a...
Oatmeal Cinnamon Scones Vegan
Ingredients:
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
oats
raisins, seeded
soymilk, original and vanilla, unfortified
Directions:
reheat oven to 375F.
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.
Ingredients:
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
oats
raisins, seeded
soymilk, original and vanilla, unfortified
Directions:
reheat oven to 375F.
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.