This scone recipe is from our recipe book Kripalu Breakfast: Savory and Sweet. These scones are a delicious vegan treat that will satisfy omnivores as well. And they offer benefits beyond taste, since they include nutrient-dense ingredients like walnuts, soy, and rolled oats.
Makes 12 scones
1 cup cold non-hydrogenated shortening
¼ cup soy or almond milk
¼ cup maple syrup
½ teaspoon maple extract
1⅓ cups rolled oats
1 cup whole wheat pastry flour
1 cup unbleached all-purpose flour
⅓ cup sugar
1½ 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 overmix; the mixture should be mealy, not heavy and pasty. Pour in the soy milk mixture and use your hands to gently combine. Add the walnuts and continue to mix to form a heavy, fairly wet dough. On a floured board, roll dough 1-inch thick and cut into 2-inch rounds (or other shapes). Combine any scraps of dough and gently re-roll and cut. For a tender texture, handle the dough lightly while mixing and rolling.
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’re made.