This has been a bad blog week. It's already Saturday and this is the first post of the week. Well, I could blame school and having to study, or I could make it up to you with a really great recipe. As the second alternative sounds much more fun, I'm going to go with that one. So here you go, Cardamom and Oatmeal scones!
I made these on a chilly fall afternoon and enjoyed them with marmalade and nut butter while watching a real childhood nostalgia-movie. I have a hard time finding a better way to spend a free afternoon!
The best thing about these scones is that there is no scary fake butter or margarine in them. I may be silly, but I'm not a fan of vegan margarine. To me there is something gravely unnatural about vegetable fats, which should not be solid at room temperature, behaving like butter. In my opinion fake butter can't be all good, so I try to steer clear of it. And these scones work out wonderfully with the much healthier canola oil! They are a bit crumbly, but to me that's half the challenge and fun of eating a scone!
Two big scones
3 dl oatmeal
3 dl plain white flour (you may need some extra if the dough is very sticky)
2 tbsp sugar
1 tbsp baking powder
½ tsp salt
1 tsp ground cardamom (best is if you ground it yourself)
1 dl canola oil
2 dl vegan milk or yoghurt (I used oat milk)
Turn the oven on to 225 degrees Celsius. Combine all the dry ingredients and att the milk and oil. Mix until you have a nice and not too sticky scone dough. You might have to add some extra flour if it is very wet. Divide the dough in two, roll them to balls and flatten out until they're about 12 cm in diameter. Place on a lined baking sheet and using a knife mark the scones where you'll want to break them apart later (in 4 parts per scone). Bake in the middle of the oven for 12-15 minutes or until slightly golden.
Enjoy with marmalade or some nut butter. Or any other vegan scone-topping of your choice!
Variation: You can of course substitute the cardamom for some other spice. Why not try some seasonal pumpkin pie spice?
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