Vegan Oatmeal Scones with Berries
Oatmeal scones you’ll want to make every weekend. This version is made with fresh berries and is easy to make vegan and gluten-free. They’re on the table in under 30 minutes.
Oatmeal scones are a bit of a weekend tradition in our house. On mornings where we can finally be a little lazy and not rush out the door as we do during the week, my girls often ask to bake a batch of scones. It all started years ago when they discovered the dreamy fresh buttery scones at a favorite local breakfast spot, Jeannine’s. I quickly realized I had better learn how to make scones at home.
To boost the nutrition I use as little sugar as possible and bulk the scones up with whole grain oats. In the fall and winter I use this exact same recipe, only I use diced apples and a dash of cinnamon instead of berries. My oldest daughter prefers the apple cinnamon version, though I love making them with juicy berries in the summer. My only problem with these oatmeal scones is that I like them a little too much. I have a hard time resisting “just another little nibble” when I pass them sitting on the cake stand on my kitchen island.
Though I usually make scones for breakfast, they are also a lovely traditional tea time treat. And that fact leads me to dream about how and where scones came to be. Scones are like dense, buttery, crumbly biscuits. They are associated with England, Scotland and Ireland and often have a place in high tea. According to Webster’s Dictionary, scones originated in Scotland in the 1500s. The main ingredients in traditional Scottish scones are flour and butter, creating what’s known as a shortbread. I think we can do a wee bit better with our additions here, though. By replacing some of the four with oats we get more fiber and heart healthy whole grains. The berries of course add a pop of antioxidants, flavor, color, and juiciness. I’ve used my absolute favorite butter at the moment, Miyoko’s European Style Cultured Vegan Butter, though you can use whatever butter you like. It’s made with coconut oil and cashews but tastes just like cow’s milk butter. I get mine at Trader Joe’s.
These oatmeal scones are perfectly crumbly, buttery, hearty, and not too sweet. They are easy to mix together in one bowl and make weekend mornings even better. I know they’ll become a weekend tradition in your home too. Happy Baking!
- 1 1/2 cups all purpose or gluten-free flour
- 1 1/4 cups old fashioned oats (gluten free if needed)
- 1/3 cup sugar (I used coconut sugar)
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
- 1/3 cup almond milk
- 1 flax egg*
- 1/2 cup vegan butter, cut into small cubes (I recommend Miyoko's)
- 1 cup fresh berries (diced strawberries, blueberries, blackberries)
- powdered sugar for dusting, optional
- Preheat the oven to 425 degrees. Line a cookie sheet with parchment paper or a silicon baking mat.
- In a large bowl, whisk together the flour, oats, sugar, baking powder, salt, and lemon zest. Stir in the milk and flax egg. Using clean hands, work the butter into the mixture until a dough forms. Gently fold the berries into the dough. Scoop 1/3 cup balls of dough and roll into balls. You may need to cover some of the berries with small bits of dough to help them stay in the scones. Place on the prepared cookie sheet and press to flatten to just slightly. Bake for 15 minutes or until golden brown. Dust with powdered sugar if desired.
- *To make a flax egg, whisk together 1 tablespoon ground flax meal and 3 tablespoons warm water. Let sit for 5 minutes until thickened.
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 335 Trans Fat: 0g Unsaturated Fat: 5g Sodium: 339mg Carbohydrates: 47g Fiber: 4g Sugar: 26g Protein: 5g