Vegetarian Recipe: Oatmeal Currant Scones

Makes 8 Large Scones: Vegan or Ovo-Lacto Vegetarian

When she's eating these oatmeal currant scones, my granddaughter never says a word about how she hates oatmeal - her mouth is too full. They're delicious for breakfast, with butter and honey, or with soups, salads, fruit, or smoothies.

This recipe is very easy and flexible - just add a little water if the dough is very stiff, and a bit more flour if it seems too sticky. These scones are delicious eaten warm, with butter or veggie spread, jam or honey, or plain with soup - see recipes below.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup quick oats
• 1/4 cup amaranth or spelt flour
• 2 - 4 Tbslp raw cane sugar
• 1 Tblsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/3 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
• 3/4 cups water OR 1/2 cup soy yogurt + 1/4 cup water
• 1 Tbsp lemon juice
• 2 Tblsp ground flax seeds

Directions:

1. Mix liquid ingredients
2. Soak currants in liquid
3. Preheat oven to 375 degrees
4. Oil a cookie tin
5. Combine flour, salt, bp & cinnamon
6. Cut in butter or veggie sticks with a pastry blender until the mixture is mealy
7. Add the quick oats
8. Add the liguid and currants, mix together to make a soft dough.
9. Add a bit of water or flour if it's too dry or wet
10. Knead lightly for a couple of minutes until firm
11. Pat into an 8" round and slice into 8 wedges.
12. Arrange on a cookie sheet and bake for 15 minutes, middle of the oven, until lightly browned
13. Slide onto a rack to cool for a few minutes.

Tasty Soups To Eat With The Scones

• Barley Bean Veggie Soup - Vegan
• Cream of Broccoli Soup - Vegan
• Red Lentil Soup - Vegan
• White Bean Italian Style Soup - Vegan

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