| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 357 | 16g | 3g | 48g |
| sugars | fibre | protein | salt |
| 12g | 3g | 7g | 0.4g |
Why I Love British Vegan Oatmeal Scones
There’s something inherently comforting about a British classic like the Vegan Oatmeal Scones. Despite my food roots being primarily steeped in New England seafood and Irish home-cooking, diving into the world of British cuisine was a game changer for me. The beauty of these oatmeal scones lies not just in their hearty taste, but also in the blend of simple ingredients that surprisingly yields such an amazing gastronomical delight.
The Inspiration Behind Vegan Oatmeal Scones
Inspiration often sprouts from the most unexpected sources and for this vegan version of oatmeal scones, my muse was none other than Jamie Oliver. His ability to transform traditional recipes into modern, inclusively delicacies was the push I needed to venture into vegan adaptations of traditionally non-vegan dishes.
The Art of Complementing Your Vegan Oatmeal Scones
While these scones are a wholesome treat on their own, pairing them with dishes can create a meal that’s ruggedly satisfying. Try them alongside a creamy vegan soup or a robust salad, they provide a delightful textural contrast.
Though each bite of a scone comes with the warmth of rolled oats, the vegan butter’s richness, and the subtle sweetness of brown sugar, it’s the unexpected tang from the apple cider vinegar, coupled with the vanilla’s aroma that pulls you in.
Sure, the recipe for these Vegan Oatmeal Scones might seem English, but the thought behind their creation carries the heartiness of Irish comfort food I grew up with, and the love for experimentation influenced by my Bostonian culinary journeys.
And with Laura, my fiancée, neatly inaugurated into my love for food, these scones have turned into a cherished breakfast tradition in our small family – a delightful way to start the day for us and our little one.
What You’ll Need
- 2 cups of all-purpose flour
- 1 cup of rolled oats
- 1/3 cup of brown sugar
- 1 tablespoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 3/4 cup of vegan butter, frozen
- 3/4 cup of almond milk
- 1 tablespoon of apple cider vinegar
- 1/2 teaspoon of vanilla extract
- 1/4 cup of raisins (optional)
Method
Step One
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Next, line a baking tray with parchment paper, set aside.
Step Two
In one bowl, mix together the all-purpose flour, rolled oats, brown sugar, baking powder, baking soda and salt.
Step Three
Grate the frozen vegan butter into the mixture of dry ingredients. Using a fork or your fingers, work the butter into the mixture until it looks like breadcrumbs. If you decided to add in the optional raisins, you can do so at this stage.
Step Four
In a smaller bowl, combine the almond milk, apple cider vinegar, and vanilla extract. Pour this wet mixture into the dry ingredients and stir just until it all comes together. The dough will be a bit sticky, which is okay!
Step Five
Turn the dough out onto a lightly floured surface and knead it a few times with your hands to bring it together. Shape it into a 1-inch thick rectangle. Cut the dough into 8 triangles or your preferred scone shape.
Step Six
Arrange the scones onto the lined baking tray. Bake for 15-18 minutes, or until the tops are lightly golden brown. Remove from the oven and let them cool on the tray for a few minutes before transferring to a cooling rack. Serve warm and enjoy!
