Vegan Buttermilk Scones this shows how to make the buttermilk

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I like these with peanut butter on them.

 

Vegan Buttermilk Scones

 

1 cup steel cut oats (available in bulk or packaged)

1 cup soy milk with 2 teaspoons apple cider vinegar

( that is how to make vegan buttermilk)

1-1/4 cups whole wheat pastry flour

1 tbs. organic sugar

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. sea salt

1/3 cup raisins or dried cranberries

4 tbs. Earth Balance

Cinnamon and sugar mixture for top if desired

Turn oven to 325o. Spread oats on a cookie sheet and toast for 12 to 15

minutes, stirring a few times until they change color slightly.

Add vinegar to soymilk.

Place toasted oats in a bowl, adding soymilk and soak for 20 minutes.

Oil cookie sheet lightly and raise oven temperature to 400o.

Combine the flour and the rest of the dry ingredients and mix well with a

fork. Add raisins. Cut in the margarine using a pastry blender or two knives

until the mixture has the consistency of coarse meal.

Stir in the soaked mixture.

Flour your hands and knead the mixture briefly into a ball (don’t over mix).

Place the batter on the cookie sheet and press and shape into a 3/4 inch thick

rectangle or oval. If desired brush with a bit of soy milk and sprinkle a

cinnamon and sugar mixture on top. With a sharp knife score almost to the bottom

into eight slices, the end ones may be somewhat curved.

Bake for 12 to 15 minutes. Cool in a pan, separating the scones.

You may want to cut each one in half. These are nice served with an all-fruit

jam,

or some peanut butter.

 

 

 

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