Quick and Easy Oatmeal Currant Scones

Quick Bread Recipe: Vegan or Vegetarian Scone Recipe

Quick and easy oatmeal currant scones are delicious eaten warm - for breakfast, with butter or veg spread, or jam, or plain - with soups, salads, fruit, or smoothies.

When she's eating this oatmeal scone recipe, my grand daughter never says a word about how she hates oatmeal - her mouth is too full!

12 Medium Scones: This oatmeal scone recipe is easy and flexible. Just add a little water if the dough is very stiff, and a bit more flour if it seems too wet to form a ball.

Nutrition Data Per Serving, Ovo-Lacto Version, 59g: 157 calories, 59 calories from fat, 21g carbohydrate, 5g sugars, 7g fat, 211 mg sodium, 1g dietary fiber, 4g protein, good source of Vitamin C, Phosphorus and Manganese. Estimated glycemic load: 13

Nutrition Data Per Serving, Vegan Version, 63g: 136 calories, 24 calories from fat, 25g carbohydrate, 4g sugars, 3g fat, 269 mg sodium, 2g dietary fiber, 3g protein, low in Saturated Fat, very low in Cholesterol, good source of Vitamin C, Manganese. Estimated glycemic load: 16

Printable Recipe: Click the print button in your browser to print the recipe

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup quick oats
• 1/4 cup whole wheat flour
• 4 Tbslp raw cane sugar
• 1 Tbsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 2/3 cup currants

• 1 tsp vanilla
• Ovo-Lacto Vegetarian:
• 1/2 cup cold unsalted butter
• 1/2 cup buttermilk or plain yogurt
• 2 eggs
• Vegan:
• 1/2 cup Earth Balance veggie spread
• 2/3 cup soy or hemp milk
• 2 Tbsp lemon juice

Directions:

1. Mix liquid ingredients
2. Soak currants in liquid
3. Preheat oven to 375 degrees
4. Combine flour, salt, baking powder & baking soda
5. Cut in cold butter or veggie spread with a pastry blender until the mixture is mealy
6. Add the quick oats and sugar
7. Add the liguid and currants, mix together to make a soft dough
8. Add a bit of water or flour if it's too dry or wet
9. Knead lightly on a floured surface for a couple of minutes until the ball of dough hangs together well
10. Divide dought in two. Pat into 6 inch rounds and slice each into 6 wedges
11. Arrange on an ungreased cookie sheet and bake for 18 minutes, middle of the oven, until lightly browned
12. Slide onto a rack to cool for a few minutes before eating

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