Blueberry Oatmeal Scones

I’m sorry for disappearing for a week, but I’m back, and I have something for you!

How would you like these lovely scones for breakfast?

I would. I am in love with these Blueberry Oatmeal Scones. They are light, yet hearty, with a great texture from the oatmeal, richness from the coconut oil, and lots of moist sweet blueberries.

Unlike a lot of scones, these are not packed full of white flour, white sugar, and unhealthy fats. Instead, I’ve used whole grain flours, agave nectar, applesauce, and coconut oil, to make these just about as good for you as a scone can be. But don’t worry, they don’t taste like it.

These scones are not super sweet; they don’t taste like dessert, but you might want to eat them for every other meal of the day.

Blueberry Oatmeal Scones (Yields 12 Medium-sized Scones)
1/2 cup unsweetened non-dairy milk
1 tbsp apple cider vinegar
1/2 cup unsweetened apple sauce
1/4 cup agave nectar
3/4 cup whole wheat flour
3/4 cup white sorghum flour
2 tsp baking powder
1/2 tsp sea salt
Zest of 1 lemon
1/2 cup coconut oil
1 1/2 cups rolled oats (not quick oats)
1 cup fresh or frozen blueberries

Preheat oven to 400°F and lightly grease one large or two small baking sheets.

In a small bowl, whisk together the non-dairy milk and vinegar. Let it sit for 5 minutes, until the milk has curdled and thickened. Spoon 1 tbsp of the milk mixture into a small dish and set aside. (This will be brushed on the tops of the scones.) Whisk the applesauce and agave into the larger bowl of the milk mixture. Set aside.

In a large bowl, stir together the flours, baking powder, salt, and lemon zest. Add the coconut oil to the bowl in small chunks and cut into flour with a fork or pastry blender. Stir in the oats and the liquid mixture until almost all combined. Fold in the blueberries.

Turn half of the dough on to a prepared baking sheet. Using your hands, form into a round disk shape, about 1″(2.5cm) high. Cut the round into 6 equal triangles (wedges), and separate them from each other. You may have some blueberries fall out of the dough, but you can just press them back in. Repeat with the other half of dough.

Brush the top of each scone with the reserved milk-vinegar mixture. Bake until golden brown, 18-20 minutes. Transfer to a wire rack to cool. Enjoy!

This recipe has been submitted to Healthy Vegan Friday #17.

the veggie nook

You May Also Enjoy:

Blueberry Coconut Crumble Bars, Chai Spiced Zucchini Bread, Ginger Snap Oatmeal

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Apple Fig Oatmeal

 

Vegan MoFo 2012 Post #8

Do you love fall? I do! I’ve been loving the cooler weather we’ve had in the past couple of weeks. I have no problem saying goodbye to my flip-flops and have been starting to get cozy in boots, sweaters, jackets, and scarves (not all at once yet, but soon). I’ve also noticed that in the past few weeks I cannot get enough hot tea and oatmeal! You can expect quite a few oatmeal and porridge recipes coming up.

Let’s start with this Apple Fig Oatmeal. This oatmeal is very simple compared to my usual kind of porridge. I admit, when it comes to porridge and granola I have a tendency to stuff as much good stuff in it as I possibly can.

This oatmeal is a direct result of me buying dried figs for the very first time. Believe it or not, up until one month ago, I had never tried a fig before. Not a dried one or a fresh one. Fig Newton’s don’t count right? No, I didn’t think so.

Apple Fig Oatmeal (Yields 4 Cups)
2 1/2 cups water
1 1/2 cups rolled oats (not quick oats)
1/4 cup unsweetened apple sauce
2 tbsp chia seeds
5 dried figs, chopped
1/2 large apple, chopped
2 tbsp coconut sugar (Sucanat or brown sugar would also work)

Bring the water to a boil over medium-high heat. Reduce heat to medium-low and stir in all ingredient. Cook, stirring often until water is absorbed and oats are cooked. Enjoy!

As always, this makes enough for several servings. I like to make one pot of oatmeal and enjoy it for breakfast for a few days. Especially on dark fall/winter mornings when it’s difficult to wake up, it’s nice knowing a hot hearty breakfast is only one minute away.

This recipe has been submitted to Healthy Vegan Friday #12. You can check out the other submissions here.

You May Also Enjoy:
Chocolate Almond Porridge, Peach Blueberry Crisp, Peanut Butter Porridge