Holiday Scone Recipe
Years ago, our dear friend Jan Reger-Nash gave us a
wonderful vegan scone recipe. It was oil free and flavored
with a whole orange, rind and all. It did contain sugar, and eventually we decided to replace the sugar with whole food
sweeteners. These "improved" whole wheat scones remain a happy part of our holiday tradition.
If you are wondering what we spread on our scones, this is our delicious butter substitute, made of millet, carrots, and cashews.
2 oz dried cranberries
10 oz white whole wheat flour
6 oz oat flour
1 Tbsp baking powder
1/4 tsp salt
1 oz fresh lemon juice
12 oz unsweetened soy milk
2 oz raw cashew pieces
4 oz pitted dates
5 oz fresh orange pieces with rind
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Put dried cranberries in a small bowl and cover with boiling water. Set aside to soak.
a medium straight-sided bowl, weigh white whole wheat flour and oat
flour. Remove from scale and add baking powder and salt. Stir dry
ingredients together well.
In a glass measuring cup, weigh lemon juice and soy milk. Pour the mixture into a blender. Add cashews and dates to blender.
the orange well, then cut it into chunks. Leave the rind attached but
remove any seeds. Add to blender and blend all together well.
the blended liquid into a large straight-sided bowl. Drain the water
off the cranberries and add them to the blended liquid. Add the flour
mixture and stir just until mixed. The batter will be very stiff.
Using a 1/2 cup measuring cup, drop batter on the parchment paper in
oz clumps. Put them close together, or they won't all fit on one baking
pan. Flatten slightly. Don't worry, they will not spread out any
Bake for 20 minutes.
If you don't have any oat flour, make your own by grinding rolled oats
in the blender, or use barley flour. It is traditional to put dried
currants in scones, but these cranberry scones are perfect for a
holiday breakfast. You can also use 5 oz of other fresh or frozen
fruits instead of the orange. Try peaches, mangoes, or apples.
is a low fat scone recipe, with just 14% of calories from fat.
However, it does have a high calorie density, like other flour
products. The good news is that these scones are fairly high in
nutrients, so they will satisfy your hunger without causing cravings.
Yield = 37 oz 1 serving = 3.7 oz Calorie
density = 72 calories/oz
per scone: 265 Fat: 4.9 g
(14%) Protein: 8.9 g CHO: 50.5
All of our recipes
are written by weight. If you don't know how to measure food with a
kitchen scale, please read
these instructions before you start to measure any