Quick, Easy Oatmeal Currant Scones

Makes 8 Large Scones: Ovo-Lacto Vegetarian, With A Vegan Version

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.

For vegan scones, substitute soy yogurt or sour cream for the buttermilk, and 1 Tblsp lemon juice as part of the total liquid. Use oil or veggie sticks instead of butter. Use egg repacer and 1/4 cup water instead of eggs. As long as you end up with a soft dough, they'll taste good - this recipe is very flexible - just add a bit more flour if the dough seems too sticky. These scones are delicious eaten warm, with butter and jam or honey, or with soup - see recipes below.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup quick oats
• 1/4 cup amaranth flour
• 3 Tbslp raw cane sugar
• 1 Tblsp baking powder
• 1/2 tsp salt
• 1/3 cup currants
• 1/3 cup cold unsalted butter or veggie sticks
• 1/3 cup buttermilk + 2 Tbslp water or use soy yogurt
• 2 eggs OR egg replacer + 1/4 cup water

Directions:

1. Preheat oven to 425 degrees
2. Oil a cookie tin
3. Combine dry ingredients
4. Cut in butter or veggie sticks with a pastry blender until the mixture is mealy
5. Combine all the wet ingredients,and pour into the dry
6. Add the currants and mix together to make a soft dough.
7. Knead lightly for a couple of minutes until firm
8. Pat into an 8" round and slice into 8 wedges.
9. Arrange on a cookie sheet and bake for 15 minutes, middle of the oven, until lightly browned
10. 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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