November 29, 2009
Wendy Gabbe Day, NW VEG Coordinator
These scones are great for breakfast or a snack anytime of day. They are bursting with orange and cranberry flavor, but aren't too sweet. These scones are oil free, and get their light texture from the oats and pecans. If you prefer raisins, dried apricots or another dried fruit, feel free to mix it up.
- 3 cups oat flour (3.25 cups oats)
- 2 T flax meal
- 4 t baking powder
- 1/2 t salt
- 1/2 cup pecans (or almonds, walnuts, cashews, etc.)
- 1/2 cup maple syrup
- 1/2 cup orange juice
- 1/4 cup water
- 1 T orange rind
- 2/3 cup dried cranberries
- Blend 3.25 cups of rolled oats in a blender until as fine as possible (or buy pre-ground oat flour).
- In a bowl, mix the flour with the next 3 dry ingredients.
- Blend the pecans into a coarse flour.
- Add the remaining wet ingredients (except cranberries) to the pecans and blend until smooth.
- Pour wet ingredients into dry ones and mix thoroughly. Stir in cranberries. The batter should be very thick. Sprinkle in additional oat flour if the batter is too loose.
- Lightly oil a large cookie sheet.
- Shape scones into triangles, or thick rounds.
- Bake 400 degrees for 20-25 minutes until golden on top. Yield: 18 scones
For more recipes like this, check out www.vegfoodandfit.com