Date Oatmeal Scones
- 1 cup rolled oats
- 1 cup all-purpose flour (plus more for dusting)
- 1/2 cup whole wheat flour
- 1/4 cup + 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup + 2 tbsp vegan butter, cold
- 3/4 cup dates, chopped
- 1 flax egg*
- 1/2 cup soy milk
- 1/2 tsp apple cider vinegar
- 2 tbsp soy creamer
- 1/4 cup oats
Adapted from mydarlingvegan.com
In a small bowl mix together soy milk and apple cider vinegar and let sit for 10 minutes to allow it to curdle.
In a large bowl combine oats, flours, sugar, baking powder, baking soda, and salt. Cut in small chunks of butter and mix with hands or pastry cutter until small crumbs forms. Fold in dates.
Combine the flax egg with soymilk mixture and add to the dry ingredients Stir until just combined. Turn dough onto floured surface. Flour an 8 inch cake pan and press dough evenly into pan. Flip upside down to release the dough and cut into 8 even pieces. Place on parchment line baking sheet and freeze until frozen all the way through.
Before baking brush tops with soy creamer and sprinkle with extra oats. Bake at 375 for 25 minutes, until golden.
To make a flax egg: combine 1 tbsp ground flaxseeds with 3 tbsp water and mix until thick and gelatinous.
I used The Vegg (vegan egg yolks) to brush on the tops rather than soy creamer and it worked great! I just don't often have it around, so soy creamer is my usual go-to "egg" wash
By Sarah McMinn - My Darling Vegan
Adapted from Martha Steward's Baking Handbook