This recipe started with King Arthur Baking’s base Scones recipe, which I combined with flavors from pancakes I like. To make the base scone recipe vegan, I replaced the milk with soy milk (other non-dairy milks are probably fine too) and their two large eggs with around 110g of cooked oatmeal. If you don’t care for the walnuts and whole wheat aspect of this recipe, you should be able to do the same substitution to their template and get something pretty good.
The oatmeal-for-egg substitution is one I haven’t seen before, but it’s following the same principle as banana for egg or applesauce for egg: the cooked oatmeal will provide moisture even in the finished scone, and the oatmeal provides a little bit of chewiness and structure (which might otherwise be provided by eggs). I’ve even used it to success in vegan + gluten free scones, which I will post about later. To determine the quantity, I started with a 1:1 substitution by weight and tested, then bumped up the oatmeal a bit after the resulting scones were dry.
Recipe
Ingredients
- 330g white whole wheat pastry flour1
- 67g granulated sugar
- 3/4 tsp salt
- 10g salt
- 1 Tbsp baking powder
- 1/4 tsp cinnamon
- 113g vegan butter (In the US, this is 1 stick; if using a salted butter, reduce salt to 1/2 tsp)
- 110g chopped walnuts
- 110g cooked oatmeal2
- 2 tsp vanilla extract
- 145mL unsweetened soy milk (or other nondairy milk)
Supplies
- Two bowls
- half-sheet pan or cookie sheets
- Parchment paper
If you don’t have leftover oatmeal or whatever, make the cooked oatmeal. I do this by combining 17g of quick oats with 95g of boiling water and letting that stand while measuring and mixing the rest of the ingredients.
Preheat the oven to 425F / 220C and line your pan with parchment paper.
Combine the flour, sugar, salt, baking powder, and cinnamon in a large mixing bowl.
In another bowl, combine the oatmeal, vanilla extract, and unsweetened soy milk. The resulting mixture should be no warmer than room temperature.
Cut the butter into 8-12 pieces (or so, this is not a precise thing), add it to the bowl with the dry ingredients, and smoosh it in with your fingers until the mixture is crumbly (see the linked King Arthur recipe for a gif of this).
Add the walnuts and stir, then add the wet ingredients and stir until all ingredients are just combined and the dough holds together.
Lightly flour the countertop and pat the dough into a flat round. Cut it into 8 scones, place on the pan, and bake for 20-24 minutes. Let cool for five minutes and then enjoy!
Like all scones, these can be frozen after baking. Frozen (or simply room-temperature) scones can be re-warmed in a 350F/175C oven for about 10 minutes.
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