Oat Scones
I made these oat scones for my cooking class, and they really enjoyed them. I served them warm with butter with a soy margarine or just serve them with an all fruit jam. They keep for about a week if stored in an airtight container.
Ingredients
- 1/3 cup oil
- 2 tablespoons agave nectar
- 2 tablespoons warm water
- 1 tablespoon lemon juice (optional)
- 1/2 cup oat flour (or more as needed)
- 1/2 teaspoon baking soda
- 1/3 cup currants or raisins
- 1/3 cup rolled oats
Preparation
Step 1
1. Preheat the oven to 325F
2. In a 3-quart saucepan, combine the oil, agave nectar, water, and lemon juice, and heat until the agave nectar is combined with the oil and water. Remove from heat.
3. In a small bowl, mix together the oat flour and baking soda. Stir into the oil mixture. Add the currants. Beat with a wooden spoon until mixed well.
4. Add additional oat flour until you can form a ball. The dough should not be real sticky. Split the dough into two equal parts.
5. Place about 1/4 cup of rolled oats on the board where you are working. Roll one of the balls upon the oats and then press it flat until it becomes a 5-inch circle about 1/2 inch thick. Place on an ungreased cookie sheet that has been lightly covered with rolled oats. Do the same for the other ball. Bake for 20 to 25 minutes, or until light browned.
6. Cool on wire rack and serve.
Nutritional analysis per serving
125.884 calories, 9.20 g fat (64% calories from fat), 1.23 g protein, 10.51 g carbohydrate, 0 mg cholesterol, 155 mg sodium