Healthy Living Recipes
Deb Morgan: This scone recipe is from our newest recipe book, Kripalu Breakfast: Savory and Sweet. I hope you’ll find culinary inspiration in this collection of my favorite morning recipes (most of which are perfect for the rest of the day, too!). These Maple-Walnut Scones are a delicious vegan treat that’s sure to satisfy omnivores as well.
Makes 12 scones
1 cup cold non-hydrogenated shortening
¼ cup soy milk
¼ cup maple syrup
1 ⅓ cups rolled oats
1 cup whole wheat pastry flour
1 cup unbleached all-purpose flour
⅓ cup sugar
1 ½ teaspoon baking powder
½ teaspoon sea salt
⅔ cup chopped walnuts
Preheat oven to 375 degrees. Slice cold shortening into small flakes and keep cold.
Combine soy milk, maple syrup, and maple extract in a small bowl; set aside.
Combine the oats, pastry flour, all-purpose flour, sugar, baking powder, and salt in a large bowl. Add the cold shortening and use your fingertips, a pastry cutter, or a fork, to cut the cold shortening flakes into the dry ingredient. Do not over-mix; the mixture should be mealy, not heavy and pasty. Pour in the soy milk and use your hands to gently combine. Add the walnuts and continue to mix to form a heavy, fairly wet dough. For a tender texture, it is beneficial to handle the dough lightly while mixing and during the subsequent rolling. On a floured board, roll dough 1-inch thick and cut into 2-inch rounds (or other similar sized- shapes). Combine any scraps of dough and gently re-roll and cut. Place scones on prepared baking sheet.
Bake until golden brown, about 20 minutes. (Cooking time will vary depending on their size.) Remove from baking sheet and serve immediately or let cool. Scones are best enjoyed the day they are made.
Find more delicious and nutritious recipes in Kripalu Recipes.