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Whole Wheat Cinnamon Scones
This can be made vegan by substituting soy margarine and almond or soy milk. This is a more cake-like scone than the traditional, but more like what 'starbucks' sells.
What you need
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup rolled oats
- 2 T - 1/4 cup sugar or substitute agave or other sweetener
- 2 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 4-5 Tbl very cold butter, cut into small cubes
- chopped dried apricots (optional)
- 1/2 cup applesauce
- 1/4 cup milk
- 1 Tbl butter, melted
- 2 tsp sweetener
- 2-3 Tbl sliced toasted almonds
How to make it
- Preheat the oven to 400º
- Line a baking tray with foil and oil lightly
- Combine flour, oats, cinnamon, soda, powder and salt in a large mixing bowl
- Add butter and use fingertips or a pastry cutter to incorporate butter into flour, creating a crumbly texture that barely holds together when squeezed
- Mix in chopped apricots
- Mix milk and applesauce and add to flour mixture
- Combine well - I use my hands to knead the mixture until all liquid is well absorbed and evenly blended
- Use a large spoon to create 9 rounded mounds, evenly spaced on baking sheet
- Press gently to flatten to about 1/2-3/4 inch thickness
- Brush with melted butter, sprinkle with sugar and scatter almond slices over the tops
- Reduce oven temperature to 375º and bake 20-22 minutes. Almonds will continue to brown after removed from the oven.
- Let cool several minutes on rack, then remove to a cookie rack to finish cooling
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