Quick and Easy Oatmeal Currant Scones

Quick Bread Recipe: Vegan or Vegetarian Scone Recipe

Quick and easy oatmeal currant scones are delicious eaten warm - for breakfast, with butter or veg spread, or jam, or plain - with soups, salads, fruit, or smoothies.

When she's eating this oatmeal scone recipe, my grand daughter never says a word about how she hates oatmeal - her mouth is too full!

12 Medium Scones: This oatmeal scone recipe is easy and flexible. Just add a little water if the dough is very stiff, and a bit more flour if it seems too wet to form a ball.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup quick oats
• 1/4 cup whole wheat flour
• 4 Tbslp raw cane sugar
• 1 Tbsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 2/3 cup currants
• 1 tsp vanilla
• Ovo-Lacto Vegetarian:
• 1/2 cup cold unsalted butter
• 1/2 cup buttermilk or plain yogurt
• 2 eggs
• Vegan:
• 1/2 cup Earth Balance veggie spread
• 2/3 cup soy or hemp milk
• 2 Tbsp lemon juice

Directions:

1. Mix liquid ingredients
2. Soak currants in liquid
3. Preheat oven to 375 degrees
4. Combine flour, salt, baking powder & baking soda
5. Cut in cold butter or veggie spread with a pastry blender until the mixture is mealy
6. Add the quick oats and sugar
7. Add the liguid and currants, mix together to make a soft dough
8. Add a bit of water or flour if it's too dry or wet
9. Knead lightly on a floured surface for a couple of minutes until the ball of dough hangs together well
10. Divide dought in two. Pat into 6 inch rounds and slice each into 6 wedges
11. Arrange on an ungreased cookie sheet and bake for 18 minutes, middle of the oven, until lightly browned
12. Slide onto a rack to cool for a few minutes before eating