Friday, March 25, 2011

Vegan Oatmeal Scones with Strawberries

When I saw this scone recipe on Smitten Kitchen yesterday I new I would have to make my own version immediately. You see, I really love scones. I like that I can't get them everywhere, unlike, say, a muffin, which makes them seem like a special treat. I also appreciate subtle sweetness, and their typically fruity flavors. I especially enjoy slightly warm, slathered with some non-dairy butter which is exactly how I'm eating them as I type this. I decided that since I usually put butter on my scones I'd better use a bit less butter in them so I substituted part of it for applesauce. After all, bikini season is drawing near, but that doesn't mean you have to go without baked goods; no bathing suit is worth that kind of a sacrifice. Instead of buttermilk, I used almond milk with some vinegar. I also added some lemon zest for brightness, some vanilla because I just can't help myself, and a dusting of sugar for decoration. The result is a moist, fruity and hearty treat that you should definitely try your hand at this weekend. 

Vegan Oatmeal Scones with Strawberries
Veganized and otherwise adapted from Smitten Kitchen's Oatmeal and Maple Syrup Scones 
Makes 8 scones
  • 2 cups / 8 6/7 oz / 250 g of all purpose flour plus extra for dusting
  • 1/2 cup / 2 1/4 oz / 64 g of rolled quick cooking or instant oats
  • 1/2 cup / 2 3/4 oz / 80 grams of whole wheat flour
  • 1 heaping tablespoon of baking powder
  • 3 tablespoons confectioners sugar plus extra for dusting 
  • 1/2 teaspoon salt
  • 1/4 / 5 1/2 oz / 160 g cup cold unsalted, non-hydrogenated non-dairy butter (I used Earth Balance)
  • 1/2 cup / 60 ml unsweetened apple sauce
  • 1/4 cup / 60 ml maple syrup
  • 3 tablespoons of almond or other non-dairy milk
  • 1 tablespoon apple cider or other vinegar
  • Zest of one lemon
  • 1/2 teaspoon vanilla
  • Optional: 3/4 cup fresh strawberries or other fresh or dried fruit
1.  Preheat the oven to 400 F / 204 C. In a medium bowl, whisk together the almond milk and the vinegar. Let stand for 5-10 minutes or until the mixture has thickened slightly.  Add the maple syrup, vanilla, lemon zest and applesauce, whisking to combine.
2.  In a large mixing bowl, mix the flours, oats, baking powder, sugar and salt. Incorporate the butter into the mixture using your hands. By the time you're done doing so, you should have small pea-sized pieces of butter uniformly distributed throughout the dry ingredients.
3.  Form a well in the dry ingredients and add the wet ingredients, using a spatula to combine. A few strokes before the dough has come together, fold in the strawberries. Turn the dough onto a floured surface, dusting it with some flour if it's too sticky to handle, and form it into a square about 1 1/4 inch / 3 cm high. Cut the square into 4 smaller ones and then cut each of those diagonally into two triangles.
4.  Place the scones onto a greased or parchment paper lined baking sheet and cook for 17-20 minutes or until they're golden brown on top. Serve smeared with butter and jam with your favorite tea or breakfast beverage.


  1. They look really , really good. And a disaster for my diet.

  2. Not as disastrous as you might think. A treat every once in a great while keeps us (or at least me) from overindulging later. Make some, keep a couple and give the rest away (as I did).